Ricotta is a very versatile cheese that can be eaten in very different ways. And, technically speaking, it’s not even really a cheese, because it comes from the liquid whey when the milk is curdled. Bigger dairies that make cheese often consider liquid whey just a leftover product and use it to feed livestock or even discard it.
But for smaller, local dairies here in Italy, it is a great opportunity to optimize their resources and get something great out of them. We visited a dairy in the town of Locorotondo, Italy, where cheesemaker Giovanni Montanaro transformed liquid whey into ricotta.
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How Ricotta Cheese Is Made In Italy | Regional Eats