This magical process of making ricotta the traditional way was filmed in the tiny mountain town of Oira in Piedmont, Italy. After making Toma Ossolana in the previous vid, cheese-maker Remo uses the left over whey to make ricotta over the open fire – the same way ricotta was made for hundreds of years before modern processing. Even though whey is sometimes considered a waste product of cheese-making, it’s still a rich source of protein, which can be coagulated into fresh, fluffy curds with just heat and acid.

Ricotta is easy enough to make at home, here’s a great post and recipe from Sydney blogger Not Quite Nigella to get you on your way.