Ricotta Cheese

I've been making another batch of cheddar cheese the last few days and whenever I do, you can take the leftover whey you get from the process and make Ricotta cheese with it. So, last night, I made another batch of it. Here's the big 3-gallon pot I use to hold all the whey while you boil it on the stove. First you have to let it sit for a day at room temperature so that it acidifies. (Which I did.) Then when it's ready, you bring it to a temperature of 175 degrees while stirring it constantly so it doesn't stick or boil over. When it starts getting foamy at the top like in this picture, let it get to 200 degrees then turn it off to cool. The Ricotta cheese will sink to the bottom. You then just strain off the liquid and you get nice creamy Ricotta cheese.