Ricotta From Heaven
(also from Home Cheese Making)
Fresh whey, no more than 3 hours old, left over from making hard cheese
Directions (other options available at www.cheesemaking .com)
1. Heat the whey in a pot until foam appears, This usually happens just prior to boiling; if the mixture boils, it will taste burned.
2. Turn off the heat; let the whey set for 5 minutes.
3. Gently skim off the foam and place the whey in a colander lined with butter muslin.
4. Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to one week in the refrigerator.
Yield: About 1/2 pound per gallon of whey