Ricotta is a whey cheese. Fresh whey must be used. 10 liters of whey will give 1 cup of cheese.
Save the whey from the Feta or Gouda cheese. Add 0.5 liters whole milk to 5 liters whey for an increased yield. However when adding milk to the whey it will give a slightly different end result.
Heat the whey in a pot on the stove to 90 – 93°C.
While stirring turn off the heat and add 1/8 cup vinegar to the whey. You will notice tiny white particles forming. Stir for a few minutes. You can use a flavoured vinegar of your choice such as apple cider vinegar or red wine vinegar for extra flavour.
Line a colander with cheesecloth and pour the pot of whey into the colander. Leave the cheese to drain until the cheese is a little dryer but still draining. Then place in the Finest Kind ricotta basket mould code H975. Link to pricelist here.
Refrigerate for a few hours and then turn the cheese out of the mould. Sprinkle with salt and herbs from Finest Kind such as Garden Herb, Onion, Chives or many other to choose from.
The cheese will last for one week.