No, ricotta is not lactose-free. The Italian cheese is made from cow’s, sheep’s, goat’s, or buffalo’s milk, meaning it does contain lactose. Depending on the milk source, the lactose content can vary.
Traditionally, ricotta is made from the leftover whey from other cheese production processes, but it can also be made from whole milk for ease.
Levels of lactose in ricotta cheese
Ricotta cheese contains about 3.2-5.1 grams of lactose per 100 grams, but it can vary depending on milk type, production method, and brand. So, always make sure to check the nutrition label to see the actual lactose content of the specific product.
If you are interested in other cheeses, check out our articles about lactose-free cream cheese and lactose-free cottage cheese.
How to make lactose-free ricotta?
Traditional ricotta is made differently than most other cheeses. It is made from whey, which is the leftover liquid you get after making other cheeses. By reheating this whey, the leftover proteins in it bunch together, forming the soft curds we know as ricotta. After a bit of straining and draining, it gets the characteristically creamy texture.
Now, for making lactose-free ricotta, the process requires a bit more attention to detail. While it is possible to start with lactose-free milk, the traditional way to make cheese lactose-free involves using a special enzyme called lactase.
The enzyme breaks down the lactose in the whey, rendering it lactose-free. After the lactase has done its job, the whey undergoes the regular ricotta-making process: it is heated to allow the proteins to coagulate and form curds, which are then separated to yield the creamy, lactose-free ricotta.
Perhaps you also want to read our articles 'What is lactose-free milk?' and 'What is lactose-free cheese?'. Or if you want to know more about different types of cheese, you can check out our lactose-free cheese chart.
Lactose-free ricotta – the same sweet flavour and creamy white appearance
Traditional Italian ricotta is celebrated for its soft, slightly grainy texture and mild, almost sweet taste. Lactose-free ricotta offers the same sweet flavour and creamy white appearance – just without the lactose. Its mild taste remains unaltered, retaining a subtle, milky essence that has made it a beloved ingredient in countless recipes.
Mirroring its classic counterpart, lactose-free ricotta boasts a smooth, creamy, and sometimes grainy texture that can vary from soft and spreadable to thick and curdled, depending on production and use.
Its versatility makes it a fantastic addition to sweet and savoury dishes alike, from stuffed pasta dishes like lasagne or cannelloni to herby, garlicky spreads perfect for bread, crackers, or vegetables. Lactose-free ricotta truly is a tasty alternative for anyone craving the traditional Italian delight without the lactose.
