Ricotta

Ricotta (Italian ricotta — “recooked”) is a traditional Italian cheese which, like the Carpathian vurda, is made not from milk but from the whey left after the production of other cheeses. Hence the name: the whey is reheated.

During heating almost to boiling, the remnants of milk protein coagulate and rise as tender flakes, which are gathered into moulds to drain. Ricotta has a soft, moist, creamy texture, a white colour, and a delicate, slightly sweet taste. It is an extraordinarily versatile product of Italian cuisine: ricotta is used as a filling for ravioli, cannelloni, and lasagne, made into desserts (notably the filling for Sicilian cannoli and cheesecakes), and spread on bread. Light and nourishing, ricotta is a fine example of thrifty cheesemaking, akin to the Ukrainian tradition.