The process involves extracting additional cheese curds from the whey, a byproduct of other cheesemaking processes. Whey, rich in residual proteins, is heated and acidified to coagulate these proteins, forming the soft, delicate cheese known as ricotta. For example, after producing mozzarella, the leftover whey can be repurposed to create a fresh batch of ricotta.
This technique offers significant benefits, primarily minimizing waste and maximizing resource utilization within dairy production. Historically, it represented an economical way for cheesemakers to utilize all components of milk. Beyond its resourcefulness, the resultant product is a versatile culinary ingredient, valued for its creamy texture and mild flavor in both sweet and savory dishes.
