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As the mixture curdles, the curds - the solid parts - separate from the whey, and this is where the magic happens. The curds are then drained and pressed to remove excess liquid, leaving us with the creamy, white goodness we know as ricotta. It's like a little piece of heaven in a bowl!

But, here's the thing - ricotta is not just for lasagna and cannoli anymore. It's a versatile ingredient that can be used in sweet and savory dishes, from cheesecakes to pasta fillings. And, let's not forget about the ricotta pancakes - fluffy, creamy, and utterly divine!