Ricotta Part Skim

Ricotta is not so much a cheese as a side benefit of cheesemaking. The name ricotta means "re-cooked", and comes from the fact that if the whey which is left over from cheesemaking is re-heated, the milk protein in the liquid will come together into the delicious, delicate, creamy, thick substance Ricotta fans know and love. Ricotta can be made from whole or part-skim milk, and serves heroically in cakes, in savory cooked dishes, and even as a dessert in its own right, served with honey and cinnamon. Our Ricotta requires no draining before use and is very lightly salted.