Ricotta Cheese

Ricotta is a traditional Italian whey cheese made from the whey that remains after the cheeses are prepared using rennet. Ricotta contains a protein called albumin, which coagulates when exposed to heat, not an enzyme. To get a kilogram of ricotta you need about 15 liters of cheese whey.
Pour the whey into a stainless steel pan or bucket and quickly heat it up to 80 degrees. Next, add 9% acetic acid at the rate of 10 g / l and slowly heat it for 20-30 minutes to a temperature of 95 degrees. Albumin coagulates faster in an acidic environment, forming flakes. Stop heating, cover the pan with a lid and leave to cool.
We collect the ricotta in a bag of gauze and hang it to drain the whey.