Making ricotta was described as foolproof and it certainly was easy. The whey that we saved was heated to a boil, allowed to cool a bit (to below 140°) and then strained to separate the very tiny curds from the whey. That is it. No special watching the thermometer, nothing to add to it. It was very easy. It did not make a lot of cheese but it was easy and fun.
|here is the whey in my large kettle|
|straining in a coffee filter|
|switched to cheesecloth|
|suspending the cloth to drain more whey|
|whey from the ricotta|
Source: original recipe can be found here.