ient ▁and ▁these ▁che eses ▁can ▁be ▁produced ▁by ▁traditional ▁methods ▁without ▁ren net ▁or ▁other ▁en zym es . ▁ ▁Ric otta ▁is ▁a ▁high - mo ist ure ▁che ese , ▁like ▁c ott age ▁che ese , ▁but ▁it ▁is ▁not ▁a ▁pressed ▁cur d ▁che ese . ▁It ▁can ▁be ▁made ▁from ▁whe y ▁or ▁a ▁bl end ▁of ▁milk ▁and ▁whe y . ▁Trad itionally , ▁ric otta ▁was ▁produced ▁from ▁the ▁whe y ▁by product ▁of ▁m oz are lla ▁and ▁prov ol one ▁production , ▁but ▁modern ▁techniques ▁usually ▁use ▁whole ▁milk ▁( s ometimes ▁without ▁any ▁whe y ). ▁Mil k ▁can ▁be ▁bl ended ▁into ▁the ▁whe y ▁to ▁improve ▁cur d ▁coh es iveness , ▁neutral ize ▁the ▁acid ▁in ▁whe y ▁and ▁increase ▁yield . ▁This ▁mixture ▁of ▁milk ▁and ▁whe y ▁is ▁he ated ▁before ▁enough ▁food ▁grade ▁acid ▁is ▁added ▁to ▁drop ▁the ▁p H ▁to ▁the ▁needed ▁level ▁( this ▁could ▁be ▁some ▁type ▁of ▁la ctic , ▁cit ric ▁or ▁ac etic ▁acid ). ▁Wh iche ver ▁type ▁of ▁acid ▁is ▁used ▁by ▁the ▁che es em aker ▁it ▁is ▁important ▁to ▁maintain ▁correct ▁P H ▁levels ▁for ▁the ▁sweet ness ▁of ▁the ▁che ese ' s ▁flav or . ▁Some ▁methods ▁of ▁mass ▁produced ▁che eses ▁will ▁use ▁food ▁grade ▁ca ust ic ▁s oda ▁to ▁neutral ize ▁the ▁acid ▁of ▁the ▁whe y , ▁before ▁he ating ▁the ▁bl end ▁and ▁adding ▁the ▁co ag ulating