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Goat or cow ricotta with diet? Find out which one to choose – Italian Cuisine


There ricotta cheese is one of those foods that is often considered indispensable in one diet. It is considered a low calorie dairy product and, given its versatility, it often replaces far more caloric ingredients in many sweet and savory recipes. It is easy to say ricotta, though: there is not only the vaccine, the goat one is widespread and enjoys ever greater success. Is it better to goat or cow ricotta on a diet?

Is ricotta really a friend of the diet?

In general, the cow's milk ricotta – if it is pure serum and has not been added with cream or milk – it is considered a lean product. It contains on average more proteins of high biological value, but less lipids than cheese and is low in calories and easily digestible: all characteristics that make ricotta an ideal food if you are trying to keep fat and calories under control.

Comparing ricotta

What are the nutritional values ​​of the two types of ricotta? 100 g of vaccine whey ricotta contain about 146 calories and 10.9 grams of fat. The one of goat, instead, it has a slightly higher calorie and lipid content: 180 calories and 13 grams of fat.
A big difference between the two types of ricotta is the qualitative one. It is, in fact, easier to find sheep milk products than vaccines, which come from grass-fed and less industrialized animals.

So, goat or cow ricotta with a diet?

Which to choose when you are on a diet in the end? If we take strictly into account the nutritional values, better that one vaccinates undoubtedly.
However, it is true that the goat ricotta is tastier, it could, therefore a smaller portion be enough to satisfy the palate and, therefore, consequently they would assume less calories and fat.
If the diet is not strictly slimming, but you are looking for a diet that facilitates the digestive processes, better to opt for that of goat. The sheep milkin fact it is more digestible, because the fat particles are smaller (and therefore easier to "dismantle" once they have reached the stomach).

Recipe Carpaccio of beetroot, oranges and goat cheese – Italian Cuisine


  • 1 pc fresh beetroot
  • 200 g fresh goat's cheese
  • 500 g milk
  • 1 pc orange
  • dill
  • apple vinegar
  • extra virgin olive oil
  • sugar
  • pepper
  • fine salt
  • salt in flakes

For the recipe of beetroot, orange and goat carpaccio, peel the beetroot and cut it into very thin slices. Arrange the slices in a large baking dish, trying to overlap them as little as possible. Season with 1 teaspoon of salt and 1 teaspoon of sugar and leave to marinate for 20-30 minutes. Bring 500 g of water to the boil; add 4 tablespoons of apple vinegar, stir and pour over the beetroot; let it rest for another 10 minutes. Drain the beetroot slices from the marinade and distribute them on the plates. Add the milk and 1 teaspoon of chopped dill to the goat cheese and stir until creamy. Peel the orange, divide it into wedges (if desired, remove the skin). Cut the cloves into small pieces. Spread the cheese on the beetroot slices, add the orange pieces and season with a little oil, a few flakes of salt, some freshly ground pepper and a few leaves of dill.

All the properties of the goat and 10 ideas to bring it to the table – Italian Cuisine


Caprino: 10 ideas

Even if you are on a diet, do not give up one or two portions of low-fat cheese per week. The best with ricotta is undoubtedly the caprine.

Goat's milk and intolerances

Goat cheese is a soft cheese made with goat milk, an ancient milk, the first milk to have been milked by man in history.
Goat's milk, along with that of donkey, has a chemical composition similar to that of the mother and for this reason it is often used in case of intolerance of newborns. In fact, cheeses and goat's milk they are better tolerated by people allergic to cow's milk proteins and do not irritate or strain the digestive system.
Lactose-allergic people, on the other hand, must also exclude goat's milk.

Properties of goat cheese

Goat's milk is rich in iron and calcium and is used raw for the production of goat cheese. The spontaneous acid coagulation which does not include the addition of rennet, makes this cheese naturally rich in lactic ferments. Furthermore, not undergoing a pasteurization process, the product is not lost vitamin heritage of this product which is therefore considered super nourishing and with many properties.

Diet and cheese

We know that those who follow a low-calorie diet to lose weight should avoid cheese, but in this case we can make an exception. The goat cheese contains 250 kcal per 100 gr and is considered a low-fat cheese. Two portions a week accompanied by raw seasonal or steamed vegetables are balanced and complete meals. The goat cheese also has a high satiating power.

We suggest you at this point some ideas to bring to the table this cheese is healthy and light. Browse the gallery!