Ricotta

Ricotta (pronounced [riˈkɔtta] in italian) 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. ricotta (literally meaning "recooked", "refined") 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). then the acidified whey is heated to near boiling. the combination of low ph and high temperature denatures the protein and causes it to flocculate, fo...

Source: Wikipedia