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Ricotta is made by acidizing and heating the whey of milk around 85 degrees Celsius. During this process the proteins form small white crumbs which contain lactose, fats and mineral salts. It is not considered a true cheese because it is made with the whey and not with curdled milk and because its composition differs from normal cheese. Regular ricotta is made with whey of cows' milk and is sweet, while the sicilian ricotta is made with whey of sheep's milk and has more taste. Its use in pastry is very varied and goes from pies to fillings, mousse, cremes, icecream and semifreddi.
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