I recall discussions here about making ricotta and how to use whey several months ago. The suggested ricotta recipe was something about adding vinegar or lemon juice to milk and producing ricotta. This is not a traditional ricotta, and certainly doesn't taste like the real thing. Yesterday the Washington Post ran an article about DIY mozzarella and a related article about ricotta and whey. You can get to the ricotta article by clicking on the link near the bottom of the mozzarella piece.
Margie is a trusted home cook immersed in German foodways.