Close icon Two crossed lines that form an 'X'. It indicates a way to close an interaction, or dismiss a notification. 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...