Ricotta method
Making cheese from leftover whey by heating it with a little acid until its proteins float up as soft curds.
Also: recooking whey, ricotta, re-cooked
Ricotta means recooked in Italian, and the name describes the method. When cheese is made, the whey that drains off still holds proteins, albumin and globulin, that rennet cannot set. Heated close to boiling, often with a splash of acid or a little fresh milk, these proteins clump into tiny soft curds that rise to the surface. They are skimmed with a perforated ladle and drained in baskets. Italy makes sheep, cow and buffalo ricotta; Greece makes myzithra and anthotyros; Spain and Mexico requesón; Turkey lor. Cooks in India sometimes call paneer made from whole milk ricotta, but true ricotta comes from whey and is much softer and lighter.