Ricotta is an Italian whey cheese. Ricotta, literally 'recooked'. It is produced from cows' or ewes' milk whey, the liquid separated out from the curds when cheese is made. The whey is heated to near boiling, forming a fine curd. Once cooled, the curd is separated by passing though a fine cloth.
Like mascarpone in northern-Italian cuisine, ricotta is a favourite component of many Italian desserts, such as cheesecakes and cannoli. There are also kinds of cookies that include ricotta as an ingredient.
In Italian households and dining establishments, ricotta is often beaten smooth and mixed with condiments, such as sugar, cinnamon and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios also features prominently as the filling of the crunchy tubular shell of the Sicilian cannoli, and layered with slices of cake in Palermo's cassata.
Ricotta is also used in dishes other than desserts. Most lasagna recipes, for instance, call for the use of ricotta.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Ricotta cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Ricotta cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.