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Ricotta
An Italian whey cheese. After another cheese is made, the leftover whey is heated again so a fine sweet curd rises and is drained.
Origin
A by-product of Italian cheesemaking, now also made by acidulating milk directly.
Flavour
Mild, milky, and lightly sweet.
How to use it
Eat it fresh, whip it into desserts, or bake it in pasta. Drain wet ricotta if a recipe needs it dry.
Storage
Refrigerate and use it within a few days of opening.
Recipes using it
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