<p>This research investigates the sustainable utilization of whey as a raw material for the development of whey cheese/Ricotta based spread. Whey is a useful resource of nutrients containing about 50% of the solids of milk. Dairy plants in India are still confronted with the problem of by-product utilization because of lack of adequate technology and high cost of new technologies. The most convenient and cost-effective way to utilize whey and recover its solids is the manufacturing of whey cheeses. The present investigation was carried out to utilize Mozzarella cheese whey for the preparation of spreadable ricotta cheese. Mozzarella whey and low fat milk (1% fat) were mixed in the ratio of 80:20, pasteurized and coagulated using citric acid. Low fat milk was added to increase the solids content of the whey for more recovery. The coagulum was collected, filtered and inulin was added @ 2, 4 and 6% and mixed in a Hobart mixer for 4 to 5&#xa0;min. Inulin addition up to 4% had a positive effect on the cheese matrix regarding spreadability and microstructure. On textural properties it was observed that at 6% inulin addition hardness and gumminess increased whereas cohesiveness and adhesiveness decreased significantly (<i>P</i> &lt; 0.05) as compared to the control (CRC). Inulin addition didn’t affect the color of the ricotta cheese spread however sensory analysis depicted a significant decrease (<i>P</i> &lt; 0.05) in the body and texture scores at 6% inulin addition than that of control cheese. In inulin added ricotta cheese spreads (IRCS) inulin attenuated syneresis and showed acceptable physicochemical properties during storage as compared to the CRC. The results showed that the best formulation was ricotta cheese spread containing 4% inulin as it had high sensory scores and higher spreadability compared to the CRC and IRCS and had shelf life of 16 days.</p>