Whole-Milk Ricotta Cheese — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of whole-milk ricotta cheese weighs 248 grams (8.75 ounces or 15.5g per tablespoon) when measured spooned & leveled; 1 Metric cup (250 mL) weighs 262.1g and 100g equals ⅓ cup + 1 tbsp + ¼ tsp for accurate kitchen baking.
Kitchen note: Test-kitchen baseline uses spooned & leveled (248g/cup). Switching to strained / drained ricotta (230g/cup) changes each cup by 18g—use the packing toggle on the scale bench to match your recipe.
Ricotta Cheese: Cups & Spoons to Grams
Based on 248g per 236.6 mL US cup (spooned & leveled).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 5.2 g | 0.18 oz |
| 1 Tablespoon (tbsp) | 15.5 g | 0.55 oz |
| ⅛ US Cup (2 tbsp) | 31 g | 1.09 oz |
| ¼ US Cup (4 tbsp) | 62 g | 2.19 oz |
| ⅓ US Cup | 82.7 g | 2.92 oz |
| ½ US Cup (8 tbsp) | 124 g | 4.37 oz |
| ⅔ US Cup | 165.3 g | 5.83 oz |
| ¾ US Cup (12 tbsp) | 186 g | 6.56 oz |
| 1 US Cup (236.6 mL) | 248 g | 8.75 oz |
| 1 Metric Cup (250 mL) | 262.1 g | 9.24 oz |
| 1 ½ US Cups | 372 g | 13.12 oz |
| 2 US Cups | 496 g | 17.5 oz |
| 3 US Cups | 744 g | 26.24 oz |
| 4 US Cups (1 Quart) | 992 g | 34.99 oz |
Ricotta Cheese: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 2 tsp | 0.04 c |
| 25 g | 1 tbsp + 1 ¾ tsp | 0.10 c |
| 50 g | 3 tbsp + ¾ tsp | 0.20 c |
| 75 g | ¼ cup + 2 ½ tsp | 0.30 c |
| 100 g | ⅓ cup + 1 tbsp + ¼ tsp | 0.40 c |
| 125 g | ½ cup | 0.50 c |
| 150 g | ½ cup + 1 tbsp + 2 tsp | 0.60 c |
| 200 g | ¾ cup + 2 ¾ tsp | 0.81 c |
| 250 g | 1 cup | 1.01 c |
| 300 g | 1 cup + 3 tbsp + 1 tsp | 1.21 c |
| 400 g | 1 ½ cups + 1 tbsp + 2 ½ tsp | 1.61 c |
| 500 g | 2 cups + ¾ tsp | 2.02 c |
| 750 g | 3 cups + 1 ¼ tsp | 3.02 c |
| 1000 g | 4 cups + 1 ½ tsp | 4.03 c |
How to Measure Whole-Milk Ricotta Cheese Accurately
Spoon into cup and level. For filled pastries like cannoli, drain in a cheesecloth-lined strainer for 1 hour to reduce moisture.
Packing Density Comparison (1 US Cup)
- spooned & leveled (Test-kitchen standard) 248 g
- Strained / drained ricotta 230 g
- Part-skim ricotta 246 g
Data reference: USDA FoodData Central #170845 & Polly-O technical specifications
Common Culinary Uses
- Lasagna and stuffed pasta shells
- Italian lemon ricotta cake
- Cannoli fillings
- Ricotta pancakes
Weight-Aware Substitutions
- 1:1 by weight with small-curd cottage cheese blended smooth in a food processor
Whole-Milk Ricotta Cheese Measuring FAQs
Why does ricotta sometimes make baked lasagna watery? ▾
Commercial supermarket ricotta contains free whey; straining it through cheesecloth before layering prevents soggy pasta.
How is authentic ricotta traditionally made? ▾
Ricotta translates to "re-cooked"; it is traditionally produced by reheating the leftover whey from mozzarella or provolone production.