Homemade Ricotta

I just made the ricotta cheese and not only was it quick and easy, but incredibly tasty! My only problem is with the waste of the excess that is drained off (the whey). What can I do with this aside from using it in soups as a stock? I did google and it does say you can use this to make ricotta, but how is that possible if this is the actual excess I got from making the ricotta in the first place? Can I actually use this to make another kind of cheese? Lauri

What a delicious and easy recipe. The results are perfect just as written. I did not make any changes. I did let it drain in the refrigerator for a full day and I had the right consistency to make the most delicious cannoli filling, also a great pizza di grano. Thank you for the great recipe!

What a delicious and easy recipe. The results are perfect just as written. I did not make any changes. I did let it drain in the refrigerator for a full day and I had the right consistency to make the most delicious cannoli filling, also a great pizza di grano. Thank you for the great recipe!

This is very creamy, rich and easy to make. I don't think I will ever go back to store bought.