Ricotta is a "by-product cheese" (gross), made from the whey which is left over from other cheeses. "Ricotta" literally means "recooked
." Leftover whey
from hard cheeses is heated and combined with a little fresh milk
. The result is a soft white curd
cheese with a rather solid, kinda granular
consistency. 20% fat.
Commercially-produced ricotta is made from cow's milk, but in rural areas sheep's or goat's milk is sometimes used.
The American Heart Association suggests using ricotta as a low-fat substitute for sour cream, but come on.