Ricotta Cheese made from Whey
from https://cheesemaking.com/

Ricotta is produced from a mixture of heat and acid. It can be made from whole or skim milk. Raw milk can be used when making Ricotta, since the heat treatment during curd formation more than meets heat requirements for pasteurization. When made from a mixture of milk and whey it is called Ricotone.

Whey (measure so you can calculate amounts of other ingredients)
5-12% of fresh milk can be added to improve the richness and yield
1/2 tsp of salt for every gallon of whey
1/2 tsp. of citric acid per gallon of liquid dissolved in 1/2 cup water

Heat Whey & Add Salt

When making whey Ricotta, use leftover whey from a batch of cultured cheese. The fresher the whey the better.

Heat the whey, without agitating. Once it reaches 160°F, if desired, you can add 5-12% of fresh milk can be added to improve the richness and yield.

Continue heating to 170°F then add 1/2 tsp of salt for every gallon of whey, mix in quickly.

Continue heating without agitation to 185°F and hold at this temp until the ricotta rises.

Note: Some people heat to just below boiling (200F), this is not necessary, but it will not be a problem if the whey heats well into the 190's.

Add Citric Adic

This step is optional

Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly to the pot and stir briskly for 5-10 seconds.

Watch the curd forming small flakes and gradually larger curd masses. Add a bit more more citric acid solution if necessary.

Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.

Gently Move Curd

As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.

Let the curds rest for 10-15 minutes. This is important because it is the point where the final Ricotta quality is assured.

Drain Ricotta

Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.

For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight

Move to a refrigerator or cold room. Consume within 10 days.