Ricotta is a soft, white, mild-tasting Italian cheese made not from milk but from whey, the liquid left after making cheeses such as mozzarella or provolone. The whey is reheated so its remaining proteins, chiefly albumin, coagulate into delicate curds, which are scooped into baskets to drain; the name means recooked. Fresh ricotta is sweet, creamy, and lightly grainy, used mostly in cooking: it fills ravioli and cannoli, lightens lasagne, tops bruschetta, and bakes into cakes and tarts. Because it is made from whey, it is lower in fat than most cheeses and rich in whey proteins. It spoils quickly and is best eaten within days, though salted and aged versions exist.