ricotta

In central Italy sheep ricotta is more prized than cow, but you can easily find buffalo and goat ricotta as well.

Which is fine because the ricotta is better with some fat in it.

You can then add 20% of this quantity of milk to that, and re-heat to make ricotta (which literally means re-cooked).

And ricotta, how can you forget ricotta!

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Ricotta in Germany was completely different from what I have found in the US and I have long wondered if I could make ricotta I would actually eat.

The whey is also useful for cooking (can be a water substitute in almost any recipe) or can be refined into a whey cheese (such as ricotta) by boiling the whey.

You can make ricotta in <1h with whole milk, vinegar and a bit of salt.

Regarding the type of whey used to make ricotta it can come from any cheese.

And ricotta is legally not a cheese in Italy (because it's not made from milk).

I thought Ricotta is what's left over after you make another cheese from milk, most commonly cows milk.

I've eaten a lot of Italian industrial ricotta and the home-made stuff is just entirely on another level.

The butter comes out to be about 20 cents cheaper per 250g than store bought and then the ricotta and "fudge" are free, so financially you come out ahead.

I learned about these peculiarities of planets from Dav Pilkey (known for his Captain Underpants books) in his RIcky Ricotta's series.

Ricotta and paneer appear to be high-heat cheeses, where pasteurization is implicit in the first step even if the milk wasn't pasteurized to begin with.