Ricotta translates to “recooked” or “cooked again.” The name for this wonderful cooking cheese came about because it was originally (and still is, in many parts of Italy) made from the whey drained from cow’s, goat’s, or ewe’s milk after making other cheeses, such as mozzarella. Today, ricotta is most often made starting with whole or low-fat milk. In addition to numerous applications in the pastry kitchen, ricotta is used in savory dishes such as lasagna and ravioli. Ricotta is easy to make; however, most consumers today prefer to purchase it ready-made. The main drawback in making your own ricotta is the time involved, but the finished cheese will keep for up to 2 weeks stored, covered, in the refrigerator.
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