Sailor
Thanks for your support/advice. I've read the same thing, use whey when fresh, but this went straight into cold kitchen fridge overnight so I was assuming it would work. Should never assume. I'm currently filtering through my draining bag and no bits only fines, cream cheese is a good analogy, will post pic when done straining.
So I have three possible causes of failure of my almost no yield:
- Coagulation only works with fresh, not refrigerated overnight whey?
- Dill Weed has upset the balance?
- Half normal whey and half washed-diluted whey, but I still should have gotten some yield?
Another question, I've also seen other Ricotta recipes where add some milk, but I assumed that was just to get a better yield, or is there some extra reason, ie do you get more yield from adding 1/4 gallon of milk to whey than from just making Ricotta from 1/4 gallon milk and no whey? And is so why?