whey
1. In a stainless steel pot, bring whey to a boil, stirring often as it will foam up and try to over flow. Boil for about a minute or two. (Ideally it will reach 200F)
2. Remove from heat and let cool to 140F or less. (It is OK to stir it every so often.)
3. Separate the whey from the curd, by pouring the cooled whey into a thin cloth lines colander.
4. Reserve your whey for other uses, however, it is no longer raw.
5. Your Ricotta will keep for for up to 2 weeks in the fridge or 6months in the freezer.
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