Whey Ricotta

Recipe By: New England Cheese Making Supply Company
Serves: 1 pound
Start to Finish: 1.5 hours

Ingredients:

2 gallons fresh whey (no more than 2 hours old)
Optional: add quart of whole milk to whey to increase yield

Directions:

1. Pour 2 gallons of whey into pot and heat to 195 degrees F (Do not boil).
2. As soon as the curds separate, take off the heat and let sit for 10 minutes.
3. Carefully ladle out your curds into a colander lined with cheesecloth.
4. Drain for 20 minutes.
5. Add salt if desired.
6. Refrigerate for up to 1 week.