Low Fat Ricotta

Low-fat ricotta is a fresh, soft, and mild-tasting cheese made from skimmed cow's milk. It is produced by heating the milk and adding an acid, such as vinegar or lemon juice, to coagulate the proteins. The curds are then strained to remove most of the whey, resulting in a creamy, slightly grainy texture.

Manufacturers use low-fat ricotta as a filling or topping in various dishes due to its mild flavor and creamy texture. It is commonly found in pasta dishes like ravioli and lasagna, as well as in baked goods, desserts, and as a spread.

Low-fat ricotta is considered a dairy product and is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated dairy products, but specific evaluations for 'low-fat ricotta' are not typically singled out. Consumption as part of a balanced diet is generally considered safe.