Preparation info
  • Makes about

    400 grams

    • Difficulty


Appears in

In Italy, most ricotta cheese is a by-product of the manufacture of other types of cheese, traditionally sheep’s-milk cheese. The leftover whey drained during the production of the original cheese is cooked again to make ricotta (thus the name, which means “recooked”). But ricotta may also be made from cow’s milk, as in this recipe.

(See “Making Ricotta Cheese” for step-by-step photos.)