The word ricotta translates as ‘re-cooked’ which is a reference to how it is made. This unique cheese needs no rennet or starter cultures and comes about when whey, leftover from buffalo mozzarella production, is mixed with salt and heated once more, encouraging development of fine curds that rise to the surface.
The curds are scooped into baskets and drained, producing a fluffy white buffalo ricotta that is smoother and creamier than its cow’s milk counterpart. Enjoy simply with a drizzle of honey or add to pasta and desserts.