Tag: Cooking with ricotta

Made from sheep's milk whey, ricotta has been a staple of Italian cuisine for centuries, with sheep's milk versions offering a distinct flavor profile. This cheese has a richer and more complex flavor compared to its cow's milk counterpart, making it a prized ingredient for both savory and sweet applications.

Ricotta cheese is traditionally made by re-cooking the whey leftover from cheesemaking, which is why it's technically a dairy byproduct rather than a true cheese. This unique process influences its pH, which prompts the question: is ricotta cheese acidic?