{"id":56618,"date":"2023-11-05T17:28:04","date_gmt":"2023-11-05T17:28:04","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56618"},"modified":"2024-01-20T16:51:51","modified_gmt":"2024-01-20T16:51:51","slug":"basket-cheese-vs-ricotta","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/","title":{"rendered":"Basket Cheese Vs. Ricotta"},"content":{"rendered":"\n<p><strong>Basket cheese<\/strong> and <strong>ricotta<\/strong> are two fresh Italian cheeses with similarities, but also some key differences.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Basket-Cheese-Vs.-Ricotta.jpeg\" alt=\"Basket Cheese Vs. Ricotta\" class=\"wp-image-56637\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Basket-Cheese-Vs.-Ricotta.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Basket-Cheese-Vs.-Ricotta-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Though they can be used interchangeably in some recipes, each <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> has its own unique properties.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Overview_Of_Basket_Cheese_Vs_Ricotta\" title=\"Overview Of Basket Cheese Vs. Ricotta\">Overview Of Basket Cheese Vs. Ricotta<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Origins_and_History\" title=\"Origins and History\">Origins and History<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Basket_Cheese\" title=\"Basket Cheese\">Basket Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Ricotta\" title=\"Ricotta\">Ricotta<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Ingredients\" title=\"Ingredients\">Ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Basket_Cheese-2\" title=\"Basket Cheese\">Basket Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Ricotta-2\" title=\"Ricotta\">Ricotta<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Production_and_Process\" title=\"Production and Process\">Production and Process<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Basket_Cheese-3\" title=\"Basket Cheese\">Basket Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Ricotta-3\" title=\"Ricotta\">Ricotta<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Texture\" title=\"Texture\">Texture<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Flavor\" title=\"Flavor\">Flavor<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Uses\" title=\"Uses\">Uses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Nutrition\" title=\"Nutrition\">Nutrition<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Price\" title=\"Price\">Price<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Appearance\" title=\"Appearance\">Appearance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Taste_Comparison\" title=\"Taste Comparison\">Taste Comparison<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Substitutes\" title=\"Substitutes\">Substitutes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Storage\" title=\"Storage\">Storage<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Key_Differences\" title=\"Key Differences\">Key Differences<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Can_you_freeze_basket_cheese_and_ricotta\" title=\"Can you freeze basket cheese and ricotta?\">Can you freeze basket cheese and ricotta?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Is_basket_cheese_or_ricotta_healthier\" title=\"Is basket cheese or ricotta healthier?\">Is basket cheese or ricotta healthier?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#What_milk_is_used_to_make_basket_cheese_and_ricotta\" title=\"What milk is used to make basket cheese and ricotta?\">What milk is used to make basket cheese and ricotta?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Can_you_substitute_basket_cheese_for_ricotta_or_vice_versa\" title=\"Can you substitute basket cheese for ricotta or vice versa?\">Can you substitute basket cheese for ricotta or vice versa?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Overview_Of_Basket_Cheese_Vs_Ricotta\"><\/span>Overview Of Basket Cheese Vs. Ricotta<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Basket cheese and ricotta have some broad similarities:<\/p>\n\n\n\n<ul>\n<li>Both are&nbsp;<strong>fresh Italian cheeses<\/strong>&nbsp;that are not aged.<\/li>\n\n\n\n<li>They have a&nbsp;<strong>mild, delicate flavor<\/strong>&nbsp;compared to <a href=\"https:\/\/aglassandahalffullproductions.com\/goat-cheese-vs-mozzarella-cheese\/\">aged cheeses<\/a>.<\/li>\n\n\n\n<li>Traditionally made from&nbsp;<strong>cow's milk<\/strong>. Sometimes sheep or goat's milk is used too.<\/li>\n\n\n\n<li>Have a&nbsp;<strong>creamy, moist texture<\/strong>&nbsp;when fresh.<\/li>\n\n\n\n<li>Widely used in Italian cuisine, especially&nbsp;<strong>Easter recipes<\/strong>&nbsp;and savory pies.<\/li>\n<\/ul>\n\n\n\n<p>However, they also have distinct differences when it comes to:<\/p>\n\n\n\n<ul>\n<li>Production methods<\/li>\n\n\n\n<li>Texture<\/li>\n\n\n\n<li>Taste<\/li>\n\n\n\n<li>Traditional uses<\/li>\n\n\n\n<li>Nutrition profile<\/li>\n<\/ul>\n\n\n\n<p>While ricotta has more worldwide popularity today, basket cheese holds an important place in Italian culture and cuisine.<\/p>\n\n\n\n<p>Below we'll explore what sets these two cheeses apart.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway:<\/strong> Basket cheese and ricotta are both fresh, unripened Italian cheeses. Basket cheese is molded in a basket, giving it a woven texture. Ricotta is made from whey leftover from cheesemaking.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Origins_and_History\"><\/span>Origins and History<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Basket_Cheese\"><\/span>Basket Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Originally hails from the&nbsp;<strong>Middle East and Mediterranean<\/strong>&nbsp;regions.<\/li>\n\n\n\n<li>Called&nbsp;<strong>sepet peyniri<\/strong>&nbsp;in Turkish. Closely associated with seaside Turkish towns.<\/li>\n\n\n\n<li>Referred to as&nbsp;<strong>kelle peyniri<\/strong>&nbsp;when made from sheep's milk.<\/li>\n\n\n\n<li><strong>Woven basket<\/strong>&nbsp;mold leaves distinctive marks on the cheese.<\/li>\n\n\n\n<li>Has been produced in Italy for centuries.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ricotta\"><\/span>Ricotta<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Has roots in&nbsp;<strong>Italian cuisine<\/strong>&nbsp;dating back to medieval times or earlier.<\/li>\n\n\n\n<li>The name \"ricotta\" literally means \"re-cooked\" in Italian.<\/li>\n\n\n\n<li>Made from the&nbsp;<strong>whey leftover<\/strong>&nbsp;after producing other cheeses. Whey is re-cooked to make ricotta.<\/li>\n\n\n\n<li><strong>Efficient way<\/strong>&nbsp;to use excess whey rather than waste it.<\/li>\n\n\n\n<li><strong>No molds<\/strong>&nbsp;used - simply drained in a basket or cloth.<\/li>\n<\/ul>\n\n\n\n<p>So basket cheese production techniques tie to its name and origins, while ricotta emerges as a clever solution for whey byproduct.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Basket_Cheese-2\"><\/span>Basket Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Cow's milk<\/strong>&nbsp;is traditional, sometimes mixed with sheep's or goat's milk.<\/li>\n\n\n\n<li><strong>Rennet<\/strong>&nbsp;is typically used to coagulate the milk.<\/li>\n\n\n\n<li><strong>Salt<\/strong>&nbsp;is added to make a drier, salty version. Fresh basket cheese has no salt.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ricotta-2\"><\/span>Ricotta<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Made from the&nbsp;<strong>whey<\/strong>&nbsp;drained from other cheeses.<\/li>\n\n\n\n<li><strong>No rennet<\/strong>&nbsp;needed since whey is already separated.<\/li>\n\n\n\n<li><strong>Acid<\/strong>&nbsp;like vinegar or lemon juice is added to coagulate proteins.<\/li>\n\n\n\n<li><strong>Salt<\/strong>&nbsp;is usually not added so ricotta stays mild and slightly sweet.<\/li>\n<\/ul>\n\n\n\n<p>The biggest difference is that basket <a href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/\">cheese uses<\/a> fresh whole milk, while ricotta re-purposes whey. Rennet is key for basket cheese and acid for ricotta.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Production_and_Process\"><\/span>Production and Process<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Basket_Cheese-3\"><\/span>Basket Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol>\n<li>Warm&nbsp;<strong>milk<\/strong>&nbsp;and add&nbsp;<strong>rennet<\/strong>&nbsp;to coagulate curds.<\/li>\n\n\n\n<li>Cut curds and let stand to further separate <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-ice-cream\/\">curds and whey<\/a>.<\/li>\n\n\n\n<li>Drain in a&nbsp;<strong>woven basket<\/strong>&nbsp;mold to shape the cheese.<\/li>\n\n\n\n<li>Lightly&nbsp;<strong>press<\/strong>&nbsp;to remove more whey.<\/li>\n\n\n\n<li>Optionally,&nbsp;<strong>salt<\/strong>&nbsp;the cheese for a drier texture.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ricotta-3\"><\/span>Ricotta<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ol>\n<li>Collect&nbsp;<strong>whey<\/strong>&nbsp;drained from other cheeses.<\/li>\n\n\n\n<li>Re-heat whey nearly to a&nbsp;<strong>boil<\/strong>.<\/li>\n\n\n\n<li>Add an&nbsp;<strong>acid<\/strong>&nbsp;like vinegar to coagulate proteins.<\/li>\n\n\n\n<li>Curds form and&nbsp;<strong>rise to the surface<\/strong>.<\/li>\n\n\n\n<li>Gather curds in a&nbsp;<strong>basket<\/strong>&nbsp;or cloth to drain.<\/li>\n\n\n\n<li>Do not press - leave ricotta moist.<\/li>\n<\/ol>\n\n\n\n<p>So basket cheese follows a more standard cheesemaking process using rennet and a mold. Ricotta uniquely re-purposes liquid whey into curds using heat and acidity.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Texture\"><\/span>Texture<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Basket cheese<\/strong>&nbsp;- Smooth, semi-soft, creamy, moist. Rubbery when fresh.<\/li>\n\n\n\n<li><strong>Ricotta<\/strong>&nbsp;- Very soft, moist, porous, slightly grainy. Almost crumbly when disturbed.<\/li>\n<\/ul>\n\n\n\n<p>Basket cheese has a more rubbery, elastic texture similar to mozzarella. Ricotta is looser and more delicate.<\/p>\n\n\n\n<p>These textures lend themselves to different culinary uses outlined later.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor\"><\/span>Flavor<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Basket cheese<\/strong>&nbsp;- Mild, subtle flavor. Slightly salty if a salted version.<\/li>\n\n\n\n<li><strong>Ricotta<\/strong>&nbsp;- Mild, delicate, slightly sweet flavor due to lactose in whey. No salt added.<\/li>\n<\/ul>\n\n\n\n<p>Both cheeses are relatively neutral in flavor. But ricotta's sweetness makes it ideal for desserts.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Uses\"><\/span>Uses<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Basket cheese<\/strong>\n<ul>\n<li>Eaten fresh or melted<\/li>\n\n\n\n<li>Easter pies<\/li>\n\n\n\n<li>Pizza<\/li>\n\n\n\n<li>Pastas<\/li>\n\n\n\n<li>Savory dishes<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Ricotta<\/strong>\n<ul>\n<li>Lasagna and baked pastas<\/li>\n\n\n\n<li>Cheesecakes and cannolis<\/li>\n\n\n\n<li>Pancakes or crepes<\/li>\n\n\n\n<li>Dips and spreads<\/li>\n\n\n\n<li>Italian desserts<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p>While both work great in savory dishes, ricotta's sweetness makes it the choice for desserts.<\/p>\n\n\n\n<p>Basket cheese melts evenly for pizza or pasta. Ricotta becomes creamy when heated but can curdle if overcooked.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutrition\"><\/span>Nutrition<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Per 1 oz serving<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Basket Cheese<\/th><th>Ricotta<\/th><\/tr><\/thead><tbody><tr><td><strong>Calories<\/strong>&nbsp;80-90<\/td><td><strong>Calories<\/strong>&nbsp;180<\/td><\/tr><tr><td><strong>Fat<\/strong>&nbsp;7g<\/td><td><strong>Fat<\/strong>&nbsp;14g<\/td><\/tr><tr><td><strong>Carbs<\/strong>&nbsp;1g<\/td><td><strong>Carbs<\/strong>&nbsp;3g<\/td><\/tr><tr><td><strong>Protein<\/strong>&nbsp;5g<\/td><td><strong>Protein<\/strong>&nbsp;11g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>So ricotta contains nearly double the calories, fat, and protein compared to basket cheese in an equal serving.<\/p>\n\n\n\n<p>Ricotta offers more nutrition given its production from protein-rich whey. But basket cheese makes a lighter option.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Price\"><\/span>Price<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Basket cheese<\/strong>&nbsp;-&nbsp;<strong>$12 to $18 per pound<\/strong><\/li>\n\n\n\n<li><strong>Ricotta<\/strong>&nbsp;-&nbsp;<strong>$4 to $12 per pound<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Being more niche, artisanal, and labor intensive, basket cheese comes at a premium price compared to mass produced ricotta.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Appearance\"><\/span>Appearance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Basket cheese<\/strong>&nbsp;- White color. Woven pattern on surface. Round or basket mold shape.<\/li>\n\n\n\n<li><strong>Ricotta<\/strong>&nbsp;- White color. Smooth, uniform texture. Sold as a block, spoonable tub, or individual cups.<\/li>\n<\/ul>\n\n\n\n<p>The woven basket texture gives basket cheese a unique, aesthetically pleasing appearance.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Taste_Comparison\"><\/span>Taste Comparison<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>To summarize the flavor differences:<\/p>\n\n\n\n<ul>\n<li><strong>Basket cheese<\/strong>&nbsp;- Mild milky flavor, slightly rubbery and salty fresh. Slightly firmer than ricotta.<\/li>\n\n\n\n<li><strong>Ricotta<\/strong>&nbsp;- Mild milky flavor, no salt. Fine, crumbly curd texture. Slight sweetness.<\/li>\n<\/ul>\n\n\n\n<p>Think of basket cheese as an unsalted mozzarella and ricotta as a fluffy, less-dense <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-burrata-cheese\/\">cottage cheese<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Substitutes\"><\/span>Substitutes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li>For&nbsp;<strong>basket cheese<\/strong>&nbsp;- Fresh mozzarella, feta, <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-paneer\/\">paneer<\/a>, <a href=\"https:\/\/aglassandahalffullproductions.com\/cotija-cheese-vs-oaxaca-cheese\/\">queso fresco<\/a><\/li>\n\n\n\n<li>For&nbsp;<strong>ricotta<\/strong>&nbsp;- Cottage cheese, <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-mascarpone\/\">mascarpone<\/a>, creme fraiche, Neufchatel<\/li>\n<\/ul>\n\n\n\n<p>Substitutes share similar textures and neutral flavors. Feta adds saltiness reminiscent of basket cheese. Cottage cheese mimics ricotta's crumbly curds.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Storage\"><\/span>Storage<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Refrigerate<\/strong>&nbsp;both cheeses.<\/li>\n\n\n\n<li>Maintain high&nbsp;<strong>moisture<\/strong>&nbsp;so they don't dry out.<\/li>\n\n\n\n<li>Use within&nbsp;<strong>1-2 weeks<\/strong>&nbsp;for peak freshness.<\/li>\n\n\n\n<li>Basket cheese can&nbsp;<strong>freeze<\/strong>&nbsp;well for longer storage.<\/li>\n<\/ul>\n\n\n\n<p>Proper storage preserves freshness and prevents undesirable bacterial growth.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Differences\"><\/span>Key Differences<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Basket Cheese<\/th><th>Ricotta<\/th><\/tr><\/thead><tbody><tr><td>Origins from Mediterranean and Middle East<\/td><td>Origins in Italian cuisine<\/td><\/tr><tr><td>Made from fresh milk and rennet<\/td><td>Made by recooking whey<\/td><\/tr><tr><td>Salted versions available<\/td><td>Never salted<\/td><\/tr><tr><td>Smooth, rubbery texture<\/td><td>Fine, crumbly curds<\/td><\/tr><tr><td>Mild, slightly salty flavor<\/td><td>Mild, slightly sweet flavor<\/td><\/tr><tr><td>Used in savory dishes and Easter pies<\/td><td>Used in desserts like cheesecake<\/td><\/tr><tr><td>More expensive <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-real-cheese\/\">artisanal cheese<\/a><\/td><td>Mass produced, affordable<\/td><\/tr><tr><td>Woven pattern on surface<\/td><td>Smooth, uniform texture<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway:<\/strong> While similar fresh Italian cheeses, basket cheese and ricotta differ in ingredients, texture, taste, uses, price, and appearance.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_freeze_basket_cheese_and_ricotta\"><\/span>Can you freeze basket cheese and ricotta?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, both basket cheese and ricotta can be frozen to extend their shelf life. However, freezing may slightly alter their texture once thawed. Properly wrap them first in plastic wrap or aluminum foil, removing excess air. Thaw in the refrigerator before use.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_basket_cheese_or_ricotta_healthier\"><\/span>Is basket cheese or ricotta healthier?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Ricotta has more protein, calcium, and other nutrients since it's made from protein-rich whey. But basket cheese is lower in fat and calories per serving. So they both offer nutrition in different ways.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_milk_is_used_to_make_basket_cheese_and_ricotta\"><\/span>What milk is used to make basket cheese and ricotta?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Basket cheese is traditionally made from cow's milk, sometimes mixed with sheep's or goat's milk too. Ricotta begins with whey left over from cow, goat, or sheep milk cheeses. But both can be made from any of the three types of milk.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_substitute_basket_cheese_for_ricotta_or_vice_versa\"><\/span>Can you substitute basket cheese for ricotta or vice versa?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, basket cheese and ricotta can substitute for one another in recipes depending on the texture and flavor you desire. Just keep in mind that ricotta has a lighter, crumbly texture that may react differently when baked or heated.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Basket cheese and ricotta share an origin as Italian <a href=\"https:\/\/aglassandahalffullproductions.com\/aged-cheese-vs-fresh-cheese\/\">fresh cheeses<\/a>, but have unique characteristics. While ricotta is more widely available today, basket cheese offers artisanal quality and a signature appearance. Their subtle flavor differences give them distinct culinary roles.<\/p>\n\n\n\n<p>Both cheeses reflect centuries of Italian cheesemaking tradition. <\/p>\n\n\n\n<p>basket cheese molds its delicate curds into a woven basket, imprinting texture and absorbing slight saltiness.<\/p>\n\n\n\n<p>Ricotta gives new life to whey, coagulating proteins through heat and acidity for its airy, crumbly curds.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basket cheese and ricotta are two fresh Italian cheeses with similarities, but also some key differences. Though they can be used interchangeably in some recipes, each cheese has its own unique properties. Overview Of Basket Cheese Vs. Ricotta Basket cheese and ricotta have some broad similarities: However, they also have distinct differences when it comes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":56637,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[291],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56618"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56618"}],"version-history":[{"count":5,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56618\/revisions"}],"predecessor-version":[{"id":58514,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56618\/revisions\/58514"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56637"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}