During the cheese making process, milk is set and then cut separating the curd and whey. The curd is further processed to manufacture cheeses such Bocconcini, Fresh Pecorino and Mozzarella, while the whey is used to produce the Ricotta. During this process the majority of fat is captured in the curd, hence the whey is reduced fat. The name Ricotta translated from Italian means 'recooked', thus being the case with the whey.
Ricotta is a great source of calcium – ½ cup provides 42% of the recommended daily allowance. Ricotta should always be refrigerated and stored in an airtight container. It is best eaten when fresh or can be frozen for up to 6 months.
