Ricotta cheese was made from sweet whey, fortified with 1, 2, 3 and 4 % curcumin and stored at 4°C for 28 days. All cheeses were analyzed for physico-chemical, total phenol compounds, antioxidant activity, texture profiles and organoleptic properties. Results indicated that Ricotta cheese fortified with curcumin was characterized by increase in yield, total solids, protein, ash, lactose content, acidity, phenol compounds (PC), antioxidant activity%, rheological properties, shelf life and the total score points of sensory evaluation .Cheese treatment which fortified with 3% curcumin gained the highest score of organoleptic properties, total phenol compounds, antioxidant activity and shelf life till the end of storage period. Control cheese (had no curcumin) was spoiled at the day 21 of storage. These results clear that, the possibility of using the acidified sweet whey (by lactic acid) and fortified with curcumin to produce of functional Ricotta cheese as well as utilizing the surplus sweet whey.