Know what’s on your plate
Whole milk ricotta cheese
Calories & nutrition facts
whole milk
Nutrition facts
Per 100 g% DV- Calories 150 kcal —
- Protein 7.5 g 15%
- Carbohydrate 7.3 g 3%
- Fat 10 g 13%
- Saturated fat 6.4 g 32%
- Fibre 0 g 0%
- Sugars 0.3 g —
- Sodium 110 mg 5%
- Cholesterol 49 mg 16%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 120 µg 13%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.11 mg 1%
- Vitamin K 1.1 µg 1%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 0.14 mg 1%
- Pantothenic acid (B5) 0.46 mg 9%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.85 µg 35%
- Choline 17.5 mg 3%
Minerals
- Calcium 206 mg 16%
- Iron 0.13 mg 1%
- Magnesium 20 mg 5%
- Phosphorus 154 mg 12%
- Potassium 219 mg 5%
- Zinc 0.53 mg 5%
- Copper 0.02 mg 2%
- Manganese 0.01 mg 0%
- Selenium 5.9 µg 11%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 150 | 7.5 g | 7.3 g | 10 g |
| 1 × cup | 124 g | 186 | 9.3 g | 9 g | 13 g |
| 2 × cup | 248 g | 372 | 19 g | 18 g | 25 g |
| ½ × cup | 62 g | 93 | 4.7 g | 4.5 g | 6.3 g |
| 3 × cup | 372 g | 558 | 28 g | 27 g | 38 g |
| 4 × cup | 496 g | 744 | 37 g | 36 g | 51 g |
Similar foods
- Part skim milk ricotta cheesepart skim milk138 kcal / 100 g
- Ricotta cheese193 kcal / 100 g
- Cow milk ricotta whey cheese146 kcal / 100 g
- Light ricotta cheeselight127 kcal / 100 g
- Sheep milk ricotta whey cheese157 kcal / 100 g
- Reduced fat ricotta cheesericotta, reduced fat98 kcal / 100 g
- Whole milk curd147 kcal / 100 g
- Whole milk tilsit cheesewith whole milk340 kcal / 100 g
- Buffalo milk ricotta whey cheese212 kcal / 100 g
- Dry whole milk496 kcal / 100 g
Questions about Whole milk ricotta cheese
How do you stop ricotta filling from making lasagne watery?
Spoon the ricotta into a fine sieve and leave it to drain for 20–30 minutes, then mix it with beaten egg and grated Parmesan. This gives the filling enough body to hold between the pasta layers.
Can you bake ricotta in a cheesecake?
Yes. For a smooth filling, press ricotta through a sieve or briefly blitz it before mixing with eggs and sugar; bake gently, around 160°C, until the edges are set but the centre still has a slight wobble.
How long does ricotta last after opening?
Keep it covered in the fridge and use it within a few days of opening, following the use-by date on the pack. Discard it if it develops mould, an unusual smell or a changed texture.
Can you freeze ricotta?
You can freeze it in an airtight container, but thawed ricotta often turns grainy and releases liquid. Stir or drain it after thawing, and use it in cooked dishes such as pasta filling, pancakes or baked pasta rather than spreading it plain.
What goes well with ricotta?
Its mild, creamy flavour works with spinach, lemon, herbs and black pepper in savoury dishes, or with honey, berries and stone fruit for a sweet topping. It is also used in cannoli, ravioli and lasagne.
Can you use ricotta instead of cottage cheese?
Yes: use the same amount in lasagne, pasta fillings or baked dishes. Ricotta is usually smoother and less lumpy, while whole-milk cottage cheese has less fat and more protein per 100 g: 7.1 g fat and 9.7 g protein, compared with 10 g and 7.5 g in ricotta.
Is ricotta made from whey?
Traditionally, yes: the name means “recooked” in Italian, and ricotta is made by heating whey left from cheesemaking so its remaining proteins form soft curds. Some versions are made with added milk, which makes them richer.
Is ricotta a source of calcium?
Yes. A 100 g portion provides 206 mg of calcium, meeting the threshold to be called a source of calcium.
Source: USDA FoodData Central 170851 · per 100 g · carbohydrate per EU label, fibre excluded
