From the whey I had left over of making the Gouda, I decided to try to make some Ricotta. I had around 10 gallon of whey, so that should result in a nice amount of Ricotta.
I heated the whey to 200F, added some vinegar and the remaining albuminous proteins started to precipitate out. I lined a colander with cheesecloth and ladled the solids in there, let it strain and cool for while, tied the cloth and hung it to drain.
This turned out to be some fantastic Ricotta.
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