Ricotta
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From: http://www.seriouseats.com/2010/07/this-week-in-recipes-20100724.html
And: http://www.cheesemaking.com/store/pg/217-Ricotta.html

Base Recipe
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* 2 Gallons Fresh Whey
* Optional: Add 5-12% whole milk for richer ricotta
* 1/4 cup white vinegar
* Pinch of Salt

#. Heat whey (and milk) to a simmer (180F) or between 160F to 200F
#. Mix in vinegar, stir briskly for 5-10 sec
	* Using too much acid will cause curds to sink and not be sweet.
#. Let the curds come together for 10-15 minutes.
#. Drain the ricotta to desired consistency and refrigerate until use

Ricotta Salata
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#. Follow Base Recipe
#. Drain for 6-8 hours
#. Place 2-4 lbs of weight on cheese
#. Allow to Drain for 24-36 hours
#. Place onto plate or bowl to refrigerate
#. Every other day for at least 1 week
	#. Pour off extra whey
	#. Sprinkle with 1/2 tsp salt, rubbing over outside of cheese
	#. Keep mold under control with light brine
	#. Continue until cheese firms up and loses less whey
#. Age 4-6 weeks for a firm table cheese or several months for a dry grating cheese