Ricotta July 4th

Took the whey from the one gallon full cream milk mozzarella.

Heated it to nearly boiling with slow heat and stirring.

Was expecting a floating curd but what you get is a fine floc.
Added a glug if white vinegar but in future I don't think this will be necessary.

Let it cool a bit then filtered it through a coffee filter which was very slow but worked

Yield was low about 3 tablespoons but quality look and tasted good. Squeezed filter in cheese cloth.

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Next time use fine cheese cloth  and allow to cool - perhaps add a bit more milk to increase yields.

Keep whey and use to store the mozzarella.