A soft, mild, lumpy Italian cheese made from whey, often used in pasta dishes and desserts.
From Italian 'ricotta,' derived from 'ricotta' meaning 'recooked,' because it's made by heating whey—the liquid left over from making other cheese—a second time.
Ricotta is the ultimate recycling success story—it's made from what would otherwise be whey waste from other cheese production, turning a byproduct into one of Italy's most beloved ingredients!
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