Ricotta Cheese

Ricotta is defined as just byproduct of the cheese making process. It is in fact not obtained through the milk casein coagulation (curd), like normal cheese, but through the coagulation of the whey proteins which is the liquid part that separates from the curd during the curdling.
The whey proteins are heated at high temperature (80-90°C) and then the serum is cooked again, hence the name ricotta, which means “cooked again”.