Servings: VariesCook Time: approx 1/2 hour
Whey from previous cheese-making – any amount
Put whey in a stainless steel or enamel pot. Allow it to become more acidic by letting it sit for 12–24 hours at room temperature. Heat on low to 200F.
Strain through muslin. Wrap and hang for at least 4 hours.
For me, 1 1/4 gallons of whey yielded 1/2 cup of ricotta.
Submitted by: cindyp on May 18, 2010