Ricotta is an Italian whey cheese made from sheep, cow, goat or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.

Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used.[1][2] In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.