Ricotta cannoli

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Please help improve this article by adding citations to reliable sources. Then the acidified whey is heated to near boiling. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter.

The production of ricotta in the Italian peninsula dates back to the Bronze Age. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk. However, the production of rennet-coagulated cheese overtook the production of fresh whole-milk cheeses during the first millennium BC.