Tried making a ricotta using whey from a cooked curd cheese without success. Keeping in mind the many variables that could affect the make, would heating the initial batch of milk (the batch which I took my ricotta whey from) greatly affect the yield (higher temperature, less yield)? Should I try using whey that hasn't been brought up to a higher temperature?
Obviously I'm a newbie too...thanks for any help.
Cheers.
