[Cheese] whey question

[Jack Schmidling]

Owlmiller wrote:
> 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?

It's something like wishful thinking.  In order to get any useful amount 
of cheese out of it you have to add whole milk so it's not really 
practical on a kitchen basis.

js

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