You can use the whey from a batch of mozzarella to make fresh ricotta cheese but you must make it as soon as the mozzarella is finished.  You cannot save the whey for later use.  The enzymes will spoil within one hour.

In Italian, ricotta means "re-cooked," and the name is given to this cheese because it is made by heating the whey from another cooked cheese.  Ricotta is a popular ingredient in lasagna, manicotti and cheesecake.

Quick Whey Ricotta:

Heat the whey to 105ºF then, stir in ½ gallon of whole milk.  Slowly stir the mixture until it returns to 105ºF.  Turn off the heat and cover.  Let stand for 10 minutes.

Place a colander in the sink and line it with cheesecloth.  Carefully pour the whey and curds into the colander.  Allow the curds to drain for 5 minutes.  Break up the curds and continue draining for 5 minutes.

Pull the ends of the cheesecloth together and hang the cheese to drain for 30 minutes.

Break up the curd by gently poking the draining bag.  Continue draining until the bag stops dripping.

Place the cheese in a bowl and mix in ¼ tsp of flaked salt and 1 or 2 tbsp of cream or milk.  Store in the refrigerator and use within one week.

Yield: 1 cup