Ricotta Cheese

Ricotta is made from whey. You don't get much from the whey, but it was interesting to do and seemed less wasteful to use the whey from the Coulommier and the Farmhouse Cheddar for something.

Method
However much whey you have (I used 4 liters here)
Heat it until it just boils
Add half tsp citric acid or vitamin c (or a squirt lemon juice) per 3 liters of whey
The whey should go cloudy.
Allow to cook for a few minutes
Strain through a cheese cloth.
Put the curds in to a bowl and add a little salt (to taste)
Put the cheese in to a container where it can continue to drain a little (cheese mold, coffee filter)

Use for recipes such as ricotta and spinach ravioli (coming soon...)