Low-fat ricotta

Low-fat ricotta is a type of fresh cheese made primarily from cow's milk whey, with a reduced fat content compared to traditional ricotta. Its texture is soft, creamy, and slightly grainy, with a delicate and slightly sweet flavor, making it ideal for a wide variety of recipes, from desserts to savory dishes.

The origin of ricotta is in Italy, where it is a staple ingredient in Mediterranean cuisine. Traditionally, ricotta is obtained as a byproduct of the process of making other cheeses, recycling the whey left over after milk coagulation. The low-fat version retains the flavor and versatility of the original cheese but with fewer calories and less fat, making it perfect for healthy or low-fat diets.

Among its properties, its high content of protein and calcium stands out, as well as being a good source of vitamin A and B-complex vitamins. Having less fat, low-fat ricotta is lighter and allows for maintaining the typical texture and creaminess without adding excess calories.

Regarding synonyms in different regions of Latin America, although the term "ricotta" is generally recognized, it can also be referred to as requesón in countries like Mexico, although it is important to note that traditional requesón may have differences in texture and flavor. In other countries, "low-fat ricotta cheese" is simply used to specify this variant.

This ingredient is ideal for use in pasta fillings (such as lasagna or ravioli), salads, desserts like low-fat cheesecakes, and in preparations that seek a creamy texture without adding many calories.