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Creamy, fresh, slightly sweet, light ricotta ("cooked twice") is an Italian cheese made from sheep milk whey, the liquid remaining after milk has been curdled and strained for the production of cheese. A byproduct, nothing is wasted! It takes over 2 and a half gallons of milk to produce 2 pounds of cheese, and the residue from that process is whey. Ricotta can be also produced with milk from cows, (more)

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