We don’t eat a lot of Ricotta Cheese though I find it useful to cook with from time to time. It’s especially handy when mixed with Mozzarella and Parmesan in lasagna.
I used to think that the purpose of Ricotta was only for texture as it’s very mild. Then I learned a simple trick from a friend: mix a tub (1 pound) of Ricotta cheese with the juice of a half lemon and some salt. Stir it well and leave it on the counter, covered, for a few hours.
The change is subtle but noticeable and I think it’s a far more interesting cooking ingredient. It maintains all of it’s texture while becoming slightly stronger and more noticeable. You can store any unused portions in the fridge.
You can also make your own ricotta if you’d prefer!