Ricotta

Ricotta is an Italian whey cheese traditionally made from the milk whey of sheep, cows, goats or Italian water buffalo, though modern versions often use milk directly, and its name means recooked or refined, describing how it is made. Production lets the whey ferment and acidify for twelve to twenty-four hours before it is heated nearly to boiling, which denatures proteins such as albumin and globulin so they clump into fine curds that are then strained through cloth; the resulting cheese is creamy white with a slightly sweet taste, its fat content depends on the milk used, and the tradition dates back to the Bronze Age on the Italian peninsula. Fresh ricotta is used in sweet dishes such as cannoli and cheesecake as well as savory dishes such as pasta, lasagne, ravioli and pizza, while aged versions such as ricotta salata and ricotta affumicata are salted, smoked or fermented for a longer shelf life.