The primary ingredient in ricotta cheese is whey, a byproduct of cheese production. Ricotta is traditionally made by heating leftover whey and adding acid or vinegar, which causes the proteins to coagulate. This results in a light and creamy cheese with a slightly grainy texture, known for its delicate flavor. It is a staple in Italian cuisine, often used in dishes such as lasagna, ravioli, and cannoli. Beyond its culinary applications, ricotta is also a nutritious source of protein, calcium, and other essential nutrients, making it versatile not only in cooking but also in health-conscious diets.