Light Ricotta Cheese

Light ricotta cheese is a fresh, soft, and mild-tasting Italian-style cheese made from whey, the liquid byproduct of cheesemaking. It is typically made from cow's milk whey, but can also be made from sheep, goat, or buffalo milk. The whey is heated, and an acid like vinegar or lemon juice is added to help coagulate the proteins, which are then drained to form the cheese.

Manufacturers add light ricotta for its creamy texture and mild flavor, acting as a binder and enriching dishes. It is commonly used in baked goods like cheesecakes and pastries, as well as in savory dishes such as lasagna, stuffed shells, and dips. Its light texture makes it a popular choice for lower-fat versions of traditional ricotta-based recipes.

Light ricotta cheese is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a good source of protein and calcium. Like other dairy products, it contains saturated fat and cholesterol. JECFA and EFSA have evaluated dairy products generally, but do not set specific limits for ricotta cheese itself. Typical consumption as part of a balanced diet is not associated with adverse health effects.