hi all -
after several rounds of very successful greek yogurt-making (thanks to chow-ers), i am left with nearly an entire refrigerator shelf full of jars and bottles of whey. i've of course looked all over the internets to see what i can do with it, but i don't want to make a smoothie and i don't have pets or plants to water. i may try some in my bread next time i make it...
but what i really want to know is, can ricotta be made from it? i see all over the place that it's possible, but then when i go look at recipes, they're all milk and citric acid. i'm confused. can i just boil this and ricotta will magically appear? i've never made cheese, so i'm not sure if the whey from strained yogurt is the same as the whey you get from making cheese (which apparently can be used to make ricotta).