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<DIV><FONT face=Arial size=2>I have a question about whey:</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>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?</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>-Janet</FONT></DIV></BODY></HTML>