Ricotta: Whey Soured, Heated Near Boiling and Strained

Ricotta, "recooked", is made from the whey left over from making other cheese. Let the whey sour for 12 to 24 hours, heat it to near boiling so the protein gathers into a fine curd, cool it, and strain the curd out through fine cloth. The picture: our diagram, whey heated over the fire, curd strained in cloth.