Ensure the whey doesnt have any little bits of cheese from making the Mozzarella. They will make little tough spots in your ricotta.
Cover and let the whey set 12 to 24 hours at room temperature to acidify.
Next day, heat they whey while stirring (to avoid burning). Use a double boiler or thick bottom pot.
Heat the whey to 203 degrees. It will begin to grow and have a foam on top.
Don't let it boil or it will boil over quickly!
Under the foam you will begin to see the little flakes of ricotta developing.
Turn off the heat and let cool. This will take a while.
Do not disturb the pot while it cools
Gently scoop the curds out of the whey into a strainer lined with a fine clean cloth.
If the curds sink, gently pour the whey through the cloth as much as you can without disturbing the curds.
It will filter much faster if you can do this without disturbing the curds. (very difficult to do).
It takes a while to get all the curds and whey strained, especially if it gets stirred up.
Once the curds are in the cloth, let it drain for a couple hours or to your desired ricotta consistency.
The remaining whey doesn't have much protein left. It can be fed to pigs or chickens or even water the garden.
Store the ricotta in the refridgerator, or it can be frozen. This website is full of great info! http://fiascofarm.comhttp://fiascofarm.com/dairy/mozzarella.htm https://fankhauserblog.wordpress.com/cheese-making-for-new-folks/That site has a TON of excellent recipes.