Dairy & Eggs
Ricotta vs Whole Milk in gelato
| Parameter | Ricotta | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 25.5% | 12.5% | -13 |
| Sugars | 3.4% | 0% | -3.4 |
| Fat | 11% | 3.5% | -7.5 |
| MSNF | 11.1% | 9% | -2.1 |
| Protein | 10% | 3.3% | -6.7 |
| POD (sweetening) | 0.5 | 0.78 | +0.3 |
| PAC (anti-freezing) | 3.4 | 4.9 | +1.5 |
Per 100 g of product. Δ = Whole Milk minus Ricotta. Verified against independent food-science sources on each ingredient page.
The difference that matters
Ricotta carries more fat (11% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Ricotta is denser in total solids (26% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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