Ricotta cheese is a type of Italian cheese made from the whey of sheep milk or cow milk. Whey is a nutritious by-product of cheese production that is low in fat and contains some remaining protein, mostly albumin after the milk protein has been removed. To make ricotta, the whey is allowed to ferment and become more acidic by sitting at room temperature for 12-24 hours.
Then, the acidic whey is heated and the curds are skimmed off to make ricotta cheese. Ricotta cheese is commonly used in Italian cuisine, especially in dishes like lasagna, stuffed shells, and cannoli. It has a mild, slightly sweet flavor and a creamy texture. One hundred grams of ricotta cheese contains approximately 65 calories and is low in fat.