After grabbing a tasty dinner, it was time to tackle the left over whey. Bringing it to a slow and steady boil, slowly but surely it turned into ricotta.
It took a lot of skimming and straining, but it ended up being just over 1 1/2 cups of cheese.
It is hard to see in this picture, but it's a lot darker than ricotta you can get in the red checked tubs from the grocery store... almost the color of light butter. (I am guessing this is from the addition of annatto)
It tastes pretty great too! Creamy, with a hint of peanut flavor.