Ricotta
This describes how to make ricotta, an Italian cheese traditionally made by reheating whey, or directly from milk, at high temperatures.
1 thermometer
1 cheesecloth
1 cheese recipient
2l of whey
500ml of milk (or if not using whey, 2l of milk)
10g of table salt
6g of citric acid (contained in 130ml of lemon juice)
Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C.
Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey.
Heat it up to 90°C
Pour the ricotta in the cheesecloth and let the whey drip.
Move the ricotta into the cheese recipient.
Store in the fridge.