Dairy/Cheese | Vegetarian Low Fat

Low Fat Ricotta

N/A (Processed Dairy Product) Allergens: Milk
Low Fat Ricotta

Sourcing & Taxonomy

  • Family N/A (Animal product)
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Milk Whey

The Forktionary Angle

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Definition

A creamy, soft, and slightly grainy Italian whey cheese, with a reduced fat content compared to traditional ricotta.

Sensory Profile

TasteMild, Creamy, Slightly Sweet
TextureSoft, Granular, Moist
AromaMilky, Fresh
AcidityLow

Technical Metrics

Nutrition Facts

Per 60g (1/4 cup)
Calories130 kcal
Total Fat5 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol20 mg
Protein11 g
Total Carbohydrate6 g
Dietary Fiber0 g
Total Sugars4 g
Calcium200 mg
Iron0.1 mg
Potassium150 mg

Chef’s Secret

For a smoother texture in desserts, push ricotta through a fine-mesh sieve or whip it with a little milk or cream.

Substitutions

Best Match

Low Fat Cottage Cheese

1:1

Similar texture and mild flavor, good for savory and sweet applications.

Greek Yogurt

1:1

Provides creamy texture and tang, but is denser and more acidic.

Tofu (Silken, mashed)

1:1

A dairy-free option for texture, needs seasoning for flavor.

Mascarpone (Higher fat)

1:1

Offers rich creaminess for desserts, but significantly higher in fat.

Buying Guide

Check the expiry date; fresher ricotta has a sweeter, cleaner flavor and better texture.

Flavor Pairings

Lasagna cannoli frittatas toast fruit honey.