We clarify that traditional Italian ricotta, often mistaken for cheese, is actually made from recooked whey, the liquid leftover from cheese-making. While cheese is defined as the coagulated curd of milk, ricotta means "re-cooked," highlighting its unique production process. Known since ancient times, ricotta is valued for its digestibility and low calorie content, but true ricotta made from whey is hard to find in the US, where most products are made from milk instead. Thus, ricotta is more accurately described as a by-product rather than a cheese.