Traditionally Ricotta is made from whey leftover from making mozzarella. Ricotta means twice cooked. However we are cheating to get a better yield and leftover whey.
What you need:
1 litre whole milk
A holey spoon
1/2 teaspoon Salt
1/2 teaspoon Citric acid
Ricotta basket or mould
Ok so put the milk and salt into the pot and heat while stirring to 90 degrees Celsius.
Remove from heat and add the citric acid dissolved in 2 teaspoons of water.
It will curdle immediately on stirring.
Allow to cool until the curbs are firm enough to spoon out with the holey spoon into the ricotta basket. Allow to drain for 20minutes before serving.
So what do we do with the leftover whey liquid, well you can redo the process and make more ricotta. Or you can freeze it to add to soups and other dishes.
Or you can make protein bars.
All I did for this is was chuck some rolled oats, cocoa, cacao, peanut butter, a little sugar to taste in a bowl and poured in the whey until it made a thick paste.
Transfer it to lined oven dish and bake until your fork comes out clean.
Protein packed goodness.