After my Feta making attempt last weekend I was left with about 2.5 litres of whey to use up. You can make ricotta from whey by heating it to 95 degrees C and then leaving it to cool. As it cools the curd precipitates out of the whey.
I strained the whey, then as carefully as I could I did the same to the curds. What was my great reward for slowly heating up stinky whey for what seemed an eternity? About 1 tablespoon of cheese. Yup, 1 tablespoon. If I mix that with an equal amount of sugar I'll have enough to stuff a cannoli fit for a smurf. I don't think I'll be repeating that exercise again.
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