Ricotta is traditionally made from the whey left over after making your main rennet set cheese recipe.
You may find that at times that you get an extremely low yield from your Ricotta make, which makes it hardly seem worth the effort.
There are a few things that will influence the yield you get from your whey including the season the milk is produced in, the level of acidity, the temperature you heat the whey to and the type of cheese you made first.
Recently I spotted this Smitten Kitchen post about making home made super rich Ricotta and being a Smitten fan and a complete cheese making dork (have you noticed?) I leapt across to take a look at what she was up to on the cheese front. Read more
If you are making cheese regularly, you will have a lot of left over whey to deal with. You could pour it away down the drain, but it’s a very nutritious by-product and why not use it if you can. Read more