I have made ricotta. (hot milk and lemon)
I have seen some recommendations in relation to the whey of other cheeses. But I am not sure If I can apply it here.
Can you recommend a good use of the whey after making ricotta?
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3Nitpick, just because it's a pet peeve of mine: You didn't make ricotta. You made an entirely different cheese which can work as an okay substitute for ricotta in some applications.– rumtscho ♦Commented Apr 11, 2020 at 14:49
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1 Answer
It's no different than the recommendation for other cheeses. I've seen suggestions to add to soup, or use in place of water during bread making.
