The name of ricotta cheese comes from an Italian word meaning what?

Ricotta is an Italian ‘whey cheese’ made from the whey of sheep, cow, goat, or Italian water buffalo milk. Whey is the leftover liquid which is a by-product created during the production of many types of cheese. Although it is a by-product, whey still contains valuable proteins. Ricotta is made by coagulating or congealing those proteins (mainly albumin and globulin) which remain in the liquid. The name, ‘ricotta’ comes from the Italian word ‘ricuocere’ (recook), and refers to how this soft, tasty cheese was traditionally made.

The ricotta-making process involves heating (recooking) the whey left over from making other cheeses. The whey is initially set aside to become more acidic, by means of natural fermentation. Generally this is done by letting it sit for 12–24 hours at room temperature. Next, the acidified whey is heated to near-boiling. The combination of the acid and heat causes the remaining protein in the whey to coagulate and form fine curds. Sometimes, if a larger curd is desired, additional acid, such as citrus juice or vinegar, will be added during the boiling process. In that case, the end result will be similar in texture to cottage cheese.

In either case, once the curds form, the mixture is removed from heat, and allowed to cool. Once cooled, the curds are separated by straining the contents of the pot through a fine cloth, which leaves the curds behind. The end result is a soft, creamy cheese that's perfect for spreading, stuffed shells, or lasagna.