In Italian, ricotta means "re-cooked." According to the website Mangi Bene Pasta, ricotta cheese is made using the watery residue from other cheese. Whey left over from making mozzarella and provolone can be re-used to make the soft, mild-tasting ricotta cheese.
Calories
One-cup of part-skim milk ricotta, according to the USDA National Nutrient Database, contains 339 calories with 171 calories from fat. Ricotta is a good source of calcium and protein, but high in saturated fat.
Homemade Ricotta
Low-fat ricotta cheese is made using reduced-fat or part-skim milk. Cheese made with low-fat milk contains between 6 and 11 percent milk fat. You can make low-fat ricotta by combining reduced-fat milk and low-fat buttermilk in a large pot. Heat until it reaches 170 degrees while gently stirring. Stop stirring once the mixture starts to separate and let heat until it reaches 190 degrees. Spoon curds onto cheesecloth and discard whey. Drain until cheese stops dripping and scrape it into a bowl. One quarter-cup serving has about 115 calories. Ricotta is highly perishable and can be refrigerated for up to 2 days.
Comparison
The difference between whole-milk ricotta and ricotta made from part-skim milk is significant. One cup of ricotta from whole milk has 428 calories with 281 calories from fat.
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