Introduction:
Ricotta means "cooked again" or "cooked twice". The fresh cheese has a soft, somewhat crumbly consistency and is made from the whey of cow's, sheep's or, very rarely, buffalo's milk using a special process. It tastes slightly sweet with an acidic note.
Use/Preparation:
Ricotta is suitable for both sweet and savoury dishes. Ricotta is used especially in Italian cuisine in dishes such as ravioli, lasagne or cannelloni. The cream cheese also tastes good with muesli, granola or porridge, with honey or jam on bread or rolls, as a moist ricotta cake or ricotta cream.
Health:
As a dairy product, ricotta is rich in protein and calcium. It also provides minerals such as potassium and magnesium and vitamins A, E and B12. Since ricotta is made from whey, it contains hardly any casein and is often tolerated by those with an allergy to casein. It is also conditionally suitable for lactose intolerance due to its low lactose content.
Alternatives:
Quark, low-fat and grainy cream cheese as well as crème fraîche are similar in taste and consistency. Almond-based plant-based ricotta alternatives are available. Silken tofu, lightly squeezed and seasoned with salt and lemon, can also be used as a vegetable substitute due to its comparable texture.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 134/557 |
| Fat | 9 g |
| Healthy fatty acids | 6,2 g |
| Carbohydrates | 3,2 g |
| Sugar | 3,2 g |
| Protein | 10 g |
| Salt | 0,16 g |
