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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, it should be consumed within 5 to 7 days. Always keep it tightly sealed in the refrigerator.
Freezing is not recommended as it significantly changes the texture, making it grainy and watery once thawed.
Cottage cheese is the best substitute; for a closer texture, pulse cottage cheese in a blender. For a vegan option, use silken tofu.
This is natural whey separation. You can either stir it back into the cheese or drain it off if you prefer a thicker consistency.
Yes, it is a nutrient-dense dairy product, offering high protein and calcium with less fat than whole milk versions.
Look for signs of mold, a sour or fermented smell, or a yellowish tint. If any of these are present, discard the cheese.
It is a staple in Italian dishes like lasagna, manicotti, and ravioli, as well as desserts like cannoli and cheesecake.
Pure ricotta cheese is naturally gluten-free, but always check labels for additives or cross-contamination if you have a high sensitivity.
Ricotta does not melt like mozzarella; it softens and becomes creamy but maintains its structure due to its high moisture and protein content.
part skim ricotta cheese is a versatile ingredient found in cuisines around the world. With 138 calories per 100g and 11.4 grams of protein, it's a nutritious addition to many dishes.
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