HOMEMADE RICOTTA
News flash! Store-bought ricotta is almost invariably awful!
True ricotta is made by adding acid to heated whey,
typically the whey left over from the production of Pecorino
Romano, although other kinds of whey are sometimes used.
(Ricotta means “recooked,” referring to the reheated whey.)
The combination of heat and acid causes milk proteins
(mainly casein) to bind together, trapping moisture and fat