Ricotta is an Italian sheep milk or cow milk whey cheese. Ricotta lit. 'recooked' uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12-24 hours at room temperature).
Ricotta cheese (no fat,100 gr): 65 Calories