Ricotta

cheese · Italy · dairy

From cheese scraps. Ricotta is made from whey, the watery liquid left behind when cheesemakers produce other cheeses like mozzarella or pecorino. Instead of throwing it away, they heat and treat it to create this soft, mild cheese.

Many milk sources. Traditional ricotta comes from sheep, cow, goat, or Italian water buffalo milk whey. Different animals create slightly different flavors, but they all make delicious ricotta.

Protein magic. Ricotta forms when special proteins called albumin and globulin in the whey coagulate, or clump together, when heated. This is different from regular cheese, which uses a different protein called casein.

Creamy and mild. Ricotta has a soft, slightly grainy texture and a sweet, mild taste that makes it perfect for pasta dishes, desserts, and spreads. Modern ricotta is sometimes made straight from milk instead of whey.