Dairy | Vegetarian Gluten Free

Fat Ricotta Cheese

N/A (Dairy product) Allergens: Milk
Fat Ricotta Cheese

Sourcing & Taxonomy

  • Family N/A (Dairy product)
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Cow's Milk Whey (primarily)

The Forktionary Angle

""

Definition

A creamy, fresh Italian cheese made from the whey of cow, sheep, goat, or buffalo milk, known for its mild, slightly sweet flavor and soft, granular texture.

Sensory Profile

TasteMild, Milky, Slightly Sweet
TextureCreamy, Granular, Soft
AromaFresh Dairy
AcidityLow

Technical Metrics

Nutrition Facts

Per 60g (0.5 cup)
Calories174 kcal
Total Fat13 g
Saturated Fat8 g
Trans Fat0.5 g
Cholesterol51 mg
Protein11 g
Total Carbohydrate3 g
Dietary Fiber0 g
Total Sugars3 g
Calcium207 mg
Iron0.2 mg
Potassium104 mg

Chef’s Secret

For extra creamy ricotta in desserts or spreads, whip it with a touch of heavy cream or milk until smooth.

Substitutions

Best Match

Cottage Cheese

1:1

Similar texture and protein, but more savory and less smooth.

Mascarpone

1:1

Richer, smoother, and higher fat content, for decadent desserts.

Cream Cheese

1:1

Tangier and denser, good for spreads but not ideal for light fillings.

Tofu Ricotta

1:1

Dairy-free alternative, different texture but mimics ricotta in some dishes.

Buying Guide

Look for whole milk varieties for a richer flavor and creamier texture, ensuring it's not overly watery.

Flavor Pairings

Pasta lasagna pizza cannoli berries honey spinach.

Recipes Using Fat Ricotta Cheese

Banana Chocolate Fudge Layer Cake Light image 123
Course Course Desserts 60 Minutes Or Less

Banana Chocolate Fudge Layer Cake Light

Indulge in this delightful two-toned Banana Chocolate Fudge Layer Cake! This lightened-up recipe combines the perfect balance of moist banana cake and rich chocolate fudge cake, creating a stunning visual and an unforgettable taste. Each layer is subtly sweet, making it perfect for any occasion. Topped with a creamy ricotta frosting and a touch of fresh banana, this cake is sure to impress. Adapted from a Reisman recipe.

See Complete Recipe