Ricotta cheese

When can babies have ricotta?

Ricotta can be offered once baby is ready for solids, from about 6 months. Pasteurized products lower the chance of foodborne illness, so pick those. Ricotta belongs to the Italian family of fresh whey cheeses. In Italy it is made from cow, goat, sheep or buffalo milk. Fresh ricotta keeps only briefly. Salting and pressing produces firm types such as ricotta salata.

Nutrition

It provides protein, fat, calcium, selenium, zinc and vitamins A, B6 and B12. These supply building blocks for growth, brain development, bone density, vision and immunity.

Preparation basics

Put fresh ricotta in a bowl or straight on the tray. Add a little nut butter or fruit purée for flavor, but no honey. Firm ricotta salata can be high in sodium. Babies usually eat small amounts, and sharing family meals has benefits. Still, serve salty types sparingly.

Choking risk

Fresh ricotta carries a low risk when prepared for the child's age. Firm types such as ricotta salata are riskier, so grate them. Stay within arm's reach during meals.

Allergen status

Ricotta is usually made from cow's milk. Cow's milk is a common allergen in young children and accounts for roughly 20 percent of all food allergies in American children. Dairy from sheep, goat and buffalo can cause similar reactions.

Milk allergy often passes with time. Most children with cow's milk allergy outgrow it by age 6. Some babies with mild milk protein allergy can reintroduce milk around the first birthday with a doctor's guidance.

Milk is also a known FPIES trigger. Repeated vomiting and diarrhea start a few hours after eating. Untreated, it can cause serious fluid loss. FPIES that starts early usually passes between ages 3 and 5. Lactose intolerance is a different problem from allergy. Ripened cheeses contain less lactose.

If you suspect a milk allergy, ask an allergist before offering cheese. Start with a small amount, alone, the first few times.