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.
Whey Ricotta: (From Cheesemaking.com)
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.