[Cheese] whey question

[Owlmiller]

I have a question about whey:

We made a mozzarella batch today and then tried to get a ricotta from the still milky whey by adding more citric acid and reheating it.  We got almost nothing to speak of, and there was not a heavy curdling.  Did I do something wrong? Or is it actually not something you get a lot of when you try to "reclaim" stuff from the whey?

-Janet
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