From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Italian for "recooked", referring to the process of reheating the leftover whey from cheese making (particularly provolone and mozzarella), with the addition of a little fresh milk. Ricotta is a soft-curd cheese made from either cow's or sheep's milk and has a fat content of only 20 percent. This type of cheese has been made for centuries, inspiring many imitations. A Maltese version (rkotta) is made from cow's milk and seawater.
