Ricotta Cheese As A By-product Of Mozzarella

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 gallon whey (leftover from making fantabulously easy under an hour fresh mozzarella)
• 1/2 lemon, juiced (or 3 to 4 tablespoons vinegar)

Recipe

• 1 over medium heat cook the whey to 200*. remove from heat and squeeze the juice of half of a lemon into the pot. if you don't have lemon use vinegar. give it a gentle stir.
• 2 wait 5 minutes or so while you line a strainer, set over a large pot, with a cotton cloth. cheesecloth will be too open to use so go for cotton or muslin.
• 3 ladle the curds and whey gently into the strainer and letting it drip into the pot for at least two hours. you should have about 1 1/2 cups of ricotta.
• 4 to make dry ricotta for cannoli filling gently squeeze the cloth, twisting it to release the whey. the drier the better for your cannoli filling.
• 5 store in the refrigerator.