Ricotta
ricotta fresca · ricotta di pecora · ricotta vaccina
Ricotta: what every chef needs to know
Hard to imagine a kitchen without Ricotta — an Italian whey cheese produced from the leftover whey of cheesemaking not from fresh milk. The name literally means "recooked": the whey is heated to above 85°C (185°F), causing the remaining proteins (albumin and globulin) to precipitate and be skimmed off. The result is a soft, grainy cheese with a mild, slightly sweet flavour and a moisture content of 70–80%. Ricotta is available in cow's, sheep's and buffalo whey varieties and can be sold fresh or salted (salata). In Italian cuisine, ricotta is a go-to for pasta fillings, lasagne and pastries such as cannoli and cassata. The low saturated fat content (approximately 13 g per 100 g) makes ricotta a lighter alternative to cream cheese or mascarpone. Fresh ricotta has a maximum shelf life of five days at 0–4°C (32–39°F) and must never be frozen as the texture breaks down completely.
Ricotta: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Ricotta: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Ricotta: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
let ricotta 30 minutes drain in a fijnmazige sieve for use as filling to spatten in the oven to voorkomen.
mix ricotta with poedersuiker and let minimum a hours in the koelkast rusten so that the texture firm genoeg is to to spuiten.
fry in baking dish with olive oil and thyme to golden brown. the crust provides a nutty flavour That the mildheid of the ricotta aanvult.
ricotta as basis provides a lichtere, korreliger texture then roomkaas. Blend always smooth for the mix with eggs to korreligheid in the eindproduct to vermijden.
Ricotta: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ricotta: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an industrial product. Artisan ricotta di pecora is most readily available from January to June, when ewes are lambing and more whey is produced.
Ricotta: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Ricotta: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
light acidity and white bloesemnoten match to at the mild, light sweet flavour of ricotta without the zuivel to overwhelm.
Halfzoete parelwijn with apricots- and peziknoten: the ideal begeleider at sweet ricotta-desserts zoals cannoli and cassata.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Ricotta
What is the difference between ricotta and cottage cheese?
Ricotta is made from whey (a by-product of cheesemaking), while cottage cheese is made from fresh skimmed milk. Ricotta has a finer, creamier texture and a milder, slightly sweet flavour. Cottage cheese is coarser and has a higher protein content per serving.
Can ricotta be frozen?
Freezing is not recommended: the high moisture content forms ice crystals that completely destroy the structure. After thawing you end up with a watery, grainy mass unsuitable for refined applications. Always use ricotta fresh.
How long does ricotta keep after opening?
Maximum 5 days at 0–4°C (32–39°F) in a sealed container. Check daily for odour: a sour or ammonia-like smell indicates spoilage. Always discard ricotta that is in any doubt.
At what temperature should you store Ricotta?
Store Ricotta at 0 tot 4 degrees Celsius, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ricotta professionally?
The primary professional technique for Ricotta is pasta filling at kamertemperatuur for 10 min. Always verify core temperature with a calibrated probe thermometer.
Does Ricotta contain allergens?
Ricotta contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
