Dairy & Eggs
Sheep Ricotta in gelato
Sheep ricotta is a fresh whey cheese made from sheep's milk, with roughly 26% total solids, 11-12% fat and 9-10% protein per 100g. In gelato it acts as a dairy solids builder, adding milk fat and protein plus a distinctive lactic, slightly sweet tang.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 25.9% |
| Water | 74.1% |
| Sugars | 0% |
| Fat | 11.5% |
| MSNF | 14.4% |
| Protein | 9.5% |
| POD (sweetening power) | 0.67 |
| PAC (anti-freezing power) | 4.2 |
Typical use: 10-25% of the mix (higher for a pronounced ricotta gelato, lower when used as a flavor accent)
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Open the balancerHow to use it in gelato
Sheep ricotta is used mainly to build dairy solids, body and a lactic-fresh flavor rather than to sweeten or soften. Its only sugar is lactose (~4 g/100g), so it barely raises POD (about 0.67 per 100g) and contributes only a small PAC (~4.2), meaning it does little to lower the serving temperature. Its value is the milk fat (~11.5%) and protein/MSNF (~14.4%) that add creaminess, structure and a slight chew. When formulating ricotta gelato, cut back on milk powder and cream to compensate for the added MSNF and fat, and add sucrose/dextrose to reach the target sugar and PAC. Blend and strain well, as ricotta's grainy curd can leave texture if not homogenized into the base.
Origin & background
Ricotta (Italian for 'recooked') is produced by reheating the whey left over from cheesemaking so residual whey proteins coagulate. Sheep's milk ricotta is traditional across central and southern Italy: Ricotta Romana, made exclusively from sheep's whey in Lazio, holds PDO (DOP) protected status in the EU, and sheep ricotta is the classic filling of Sicilian cannoli and cassata.