Ricotta

Ricotta is an Italian whey cheese made from sheep milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Thus, ricotta can be eaten by persons with casein intolerance. Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese.