this is such an awesome way to use a resource for a second time. If one wanted too you could keep even the left over whey from making ricotta and use it for baking, making smoothies, on the garden or more. Thanks to @Cheese52 for her original recipe.
Technically, ricotta could be considered a cheese byproduct. The word ricotta means recooked in Italian....so we are re "cooking" the protein in whey to make an unripened cheese....here's how:
Ricotta from Whey
Old School Prepper
www.youtube.com/@OldSchoolPrepper
Recipe adapted from WWW.cheese52.com
Leftover whey from cheese making using 1 gallon of milk (approx ¾ of a gallon of whey)
Put into a heavy bottom pan
Heat to 200F (93C)
Once you’ve come to temperature add in ¼ cup of Vinegar (any type of 5%), Stir
Let sit for 5 minutes
Mix and pour through cheesecloth, muslin, linen etc. Let strain (this can take an hour or so)
Put Ricotta into a container, add a dash of whey/milk or cream and add salt to taste. Since the whey has come from previous cheese making it may already be salted enough.