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Italian cheesemakers originally produced Ricotta from the whey that remained after making Mozzarella and Provolone. They added lactic acid or vinegar to the whey and reheated it almost to boiling (Ricotta literally means recooked.)This process caused the curds to precipitate and rise to the surface, where they were skimmed off and drained. Available in nonfat to whole milk variations, Ricotta has a milky, delicate, mild fresh flavor with just a hint of sweetness.

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0 Available Ricotta

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