So I had nearly a gallon of whey left over from making my mozzarella and read that you can use it to make ricotta. Found some instructions online: reheated the liquid to 200 degrees (almost boiling), then strained through a fine butter muslin/cheesecloth (I had purchased this from New England Cheesemaking along with my mozzarella ingredients). I was left with a light cheesy film on the inside of the cloth after the liquid had drained...maybe ricotta, but not enough to use for anything. I won't be discouraged though. Next time I'll try it again - maybe it needs to heat longer?
On a side note, my 3rd attempt at mozzarella was as good as my 2nd, but I did add a little more salt, somewhere between 2 and 3 tsp. Turned out a little on the salty side. Think I'll keep it at 2 tsp...
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