between yoghurt and ricotta cheese? Nutritionally? no idea both are milk fermented in some way . Texturally its firmer. Flavour? milder. That i do get.
Yoghurt is just warmed, then fermented by "friendly" bacteria. After a period you have yoghurt.
Yoghurt can be anything from runny to set, and if strained, it is Greek style. It can be mild or more tart - usually dependent on the time left fermenting.
Ricotta is milk warmed, then acid added (e.g. lemon juice or vinegar), plus usually a bit of salt. When the curds separate from the whey, strain off the whey, and strain the curds through muslin. You have ricotta cheese.
Ricotta is a bit like Philadelphia cheese. Home made ricotta is delicious.
