This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta.

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<p>This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta.</p><p> </p> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Savor

This fresh, soft, cheese-adjacent product is made with milk’s whey instead of curds. Anney and Lauren dig into the history and science of ricotta.

Ricotta: This Is the Whey

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/a7cacb10-42c6-48c9-8432-ae270174868b/transcript

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