Ricotta
A mild Italian cheese made from whey
Ricotta is a mild soft cheese widely used in Italian cooking.
It is produced with the whey left over from the making of other cheeses, and can be made with any kind of milk, although cows milk is the most common.
It is made by heating the whey and adding citric acid to encourage coagulation. The solids which result are drained for two days, traditionally in a wicker basket, and the ricotta is ready for use.
The name is descended from the Latin verb recoquere, or 'to cook again'.
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Related Recipes
Ricotta and Spinach Cannelloni
Read full recipe published at myhouseandgarden.com
