Ricotta cheese

Ricotta is from Italy. The word means “recooked,” and its origins are in Rome and connected to the making of Romano and mozzarella. Ricotta was first made from the whey that was left after the curds from these cheeses had been strained. Until about a century ago, this whey was discarded. At that time, it was discovered that the protein-rich whey could itself form curds if it were reheated. That product, after draining, was named ricotta. Ricotta is now produced commercially starting with whole or skim milk rather than with whey. Italian ricotta is primarily made from sheep’s milk or water buffalo milk, and is more flavorful than the American version made from cow’s milk.