Whey is a delicious by-product of making mozzarella. The whey that you drain off during the mozzarella-making process can then be used to make ricotta! Be sure to use the whey within three hours of finishing up your mozzarella. This recipe makes 1/2 cup to 1 cup of ricotta.
1. If you've just made mozzarella, you can use the same pot you left the whey in. Heat the whey to 200 degrees F. When it has reached temperature, turn of the heat, and while stirring, add in the cider vinegar.
2. You’ll begin to see white bits floating around in the whey: this is called albuminous protein. Ladle the curds into a colander lined with fine cheesecloth. Let drain until the cheesecloth is cool enough to handle.
3. Tie the corners of the cheesecloth into a knot and let hang over the sink or a pot and let drain for several hours.
4. Once it stops draining, untie the cheesecloth and put the cheese into a bowl. Add salt and stir. Cover and refrigerate for one to two weeks.