I generally view Ricotta as the by product of regular cheese making, as such I usually don’t make it and usually don’t eat it. That being said, it is fun to whey into an editable cheese. Here is the way you make it.
Heat the whey, without agitating to 170°F then add 1/2 tsp of salt for every gallon of whey, mix in quickly.
Continue heating without agitation to 185°F – 195°F and hold at this temp until the ricotta rises.
Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly the pot and stir briskly for 5-10 seconds.
Watch the curd forming small flakes and gradually larger curd masses. Add a bit more more citric acid solution if necessary.
Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.
Ladle the curds gently into a basket or colander.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). You can add parsley, Parmesan and salt to taste.