Ricotta

Ricotta is a soft dairy food made from whey. Cooks use it in baking and to thicken dishes.

Category: Dairy & eggs
Made from: Whey
Part used: Milk
Texture: Soft
Cooked most in: The Americas
Top country: United States
Dishes: 1 in the catalogue
Energy: 157 kcal per 100 g

Photo: Daniele Pugliesi · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use ricotta

Typical ways to cook or use it

Bake
Thicken

Flavour

Taste and texture

Texture

Soft

Nutrition

What 100 g of ricotta holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 30%Fat 43%Carbohydrate 27%of the macronutrients by weight

Nutrition per 100 g of ricotta
Energy	157 kcal · 657 kJ
Protein	7.8 g
Fat	11 g
of which saturated	7 g
Carbohydrate	6.9 g
of which sugars	0.27 g
Fibre	0 g
Sodium	105 mg
Cholesterol	48 mg

Nutrition per 100 g of ricotta: minerals and vitamins
Potassium	230 mg
Calcium	224 mg
Iron	0.1 mg
Magnesium	20 mg
Zinc	0.56 mg
Vitamin A (RAE)	127 µg
Folate	4 µg
Vitamin B12	0.78 µg

Source: USDA FoodData Central (foods 170851, 746766), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where ricotta is cooked

1 dish in the catalogue uses ricotta. Here is where they come from.

Dishes by continent

The Americas1

Countries whose dishes use it most

United States 1

Counts are catalogued dishes from each country that list ricotta among their ingredients.

Origins

The 1800s · Italy
Apennine herders continued making ricotta in ceramic milk boilers in the 19th century.

On the table

Dishes made with ricotta

1 dish in the catalogue uses it.

Lemon ricotta pancakes
United States

Dish lists come from Wikidata; a dish counts when its recorded ingredients include ricotta.

Family

Related forms

Made from: whey

Around the world

What ricotta is called

Names in 58 languages, from Wikidata.

Spanish
requesón · requeson · ricotta · ricota
French
ricotta · ricotta brebis
Italian
ricotta
Portuguese
requeijão · ricotta
German
Ricotta
Dutch
Ricotta
Greek
ρικότα
Turkish
ricotta · ricotta peyniri
Russian
рикотта
Polish
ricotta
Arabic
ريكوتا · جبن ريكوتا
Persian
ریکوتا

Show all 58 languages

Afrikaans
Ricotta
Albanian
gjiza · gjizë
Armenian
Ռիկոտա
Azerbaijani
Rikotta
Basque
Ricotta
Belarusian
Рыкота
Bosnian
ricotta
Brazilian Portuguese
ricota · requeijao · ricotta
Bulgarian
Рикота
Cantonese
鄉村芝士
Catalan
Ricotta
Chinese
里科塔奶酪 · 瑞可塔 · 瑞可塔起司 · 里考塔芝士
Chuvash
Рикота
Croatian
Ricotta
Czech
Ricotta
Danish
Ricotta
Egyptian Arabic
ريكوتا
Esperanto
Rikoto
Estonian
Ricotta juust
Filipino
Ricotta
Finnish
ricotta
Galician
requeixo
Georgian
რიკოტა
Hebrew
ריקוטה · גבינת ריקוטה · אורדה
Hindi
रिकोत्ता
Icelandic
Ricotta
Indonesian
Ricotta
Japanese
リコッタ
Javanese
Ricotta
Korean
리코타
Lombard
Mascherpa
Macedonian
Рикота
Malay
Ricotta
Norwegian Bokmål
ricotta
Norwegian Nynorsk
ricotta
Romanian
ricotta
Serbian
Рикота
Sicilian
ricotta
Simplified Chinese
里科塔奶酪
Simplified Chinese (China)
里科塔奶酪
Simplified Chinese (Singapore)
里科塔奶酪
Slovenian
rikota · ricotta · albuminska skuta · pastirska skuta
Swedish
ricotta · ricottaost
Swiss German
Ricotta · Schabziger · Ziger
Thai
รีกอตตา
Tibetan
རི་ཀོ་ཏ།
Traditional Chinese
里科塔奶酪
Traditional Chinese (Hong Kong SAR China)
里科塔奶酪
Traditional Chinese (Taiwan)
里科塔奶酪
Ukrainian
рикота · Рікотта
Uzbek
Rikota
Venetian
puìna · puina · poina
Western Frisian
ricotta

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos
Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q216781

Photos