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Ricotta comes from the liquid whey when the milk is curdled, which bigger dairies often consider just a leftover product.
But for smaller, local dairies here in Italy, it is a great opportunity to optimize their resources and get something great out of them.
We visited a dairy in the town of Locorotondo, Italy, where cheesemaker Giovanni Montanaro transformed liquid whey into ricotta.
Following is a transcript of the video.
Claudia Romeo: We re in Locorotondo, Italy, and today we re going to see how ricotta is made. Ricotta is a very versatile cheese, we all know it, that can be eaten in very different ways. And, technically speaking, it s not even really a cheese, because it comes from liquid whey when the milk is curdled. So, today we re going to visit a small dairy here in the countryside to find out more about how it s made. Let s go. ....

Claudia Romeo , Giovanni Montanaro , While Giovanni , கிளாடியா ரோமியோ , ஜியோவானி மோந்தனரோ , போது ஜியோவானி ,