Ok, here is another tip,
We have the Ricki's Hard Cheese Kit. Today we did 2 pounds of Monterey Jack cheese, I 'm thinking this weekend doing a colby cheese. Anyway in the back of the booklet, it has this tip about keeping the whey and heat it up to 195 - 200 degrees, as soon as the curds separate, take off heat and leave it sit for 10 minutes. then you ladle the curds inot a colander that is lined with butter muslin. This will make a ricotta cheese. LOL, well we did it and yes we got ricotta cheese but we got something like 2 tablespoons? It is really not worth the effort.