Ricotta

After each batch of mozzarella, I use the whey to make ricotta:
Whey from mozzarella
1 quart goat milk
1 t. cheese salt

In a pot, heat the whey to 195 degrees (meat thermometer is perfect for this!) stirring occassionally. Once temp is reached, stir in the milk, stirring often to keep from scorching. Heat to 195 again. You'll see tiny curds floating! Once temp is reached, pour liquid into a colander lined with cheese cloth. Drain for an hour. Add 1 t. cheese salt and store! This is soooo creamy and easy to make!