Ricotta, literally meaning “recooked”, was originally produced by Italian cheesemakers from the whey that remained after making Mozzarella and Provolone.
After adding lactic acid or vinegar to the whey, it was reheated almost to boiling, causing the curds to precipitate and rise to the surface, where they were skimmed off and drained.
Ricotta has a mild flavor with a hint of sweetness and is available in non-fat to whole milk variations.
HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose ricotta cheese made from organic milk, free from hormones.
Selecting and Storing Ricotta Cheese
Choose organic Ricotta cheese and keep refrigerated. It pairs well with pasta and vegetable dishes, herbs, dried fruits, and tomatoes.