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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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    Nitpick, 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 Apr 11 '20 at 14:49
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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.

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