Nothing beats fresh made ricotta from whey. Traditionally ricotta is made from the whey left after making cheese. Hence the name ‘ricotta’ or ‘recooked’. After making the ricotta the remaining whey, siero in Italian, was either consumed by children or fed to the animals. You can also make it from fresh milk and although not exactly the same, for all intensive purposes it is pretty darn close. Today in the kitchen, fresh ricotta for some canaloni!