After about 10 minutes or so, the whey will be very obviously separated from the curds.

With fresh cheese cloth lining a colander, slowly pour the whey/curds mixture...


**Whey is an awesome by-product of cheese. I attempt to substitute it in all sorts of recipes--especially baking. Definitely do not throw it out. Use it in the place of water or buttermilk in muffins, breads, pancakes, etc... The great thing is that it can even be frozen! If you have farm animals, consider feeding it to them or pour it on your vegetables in the garden. I've done both and it never goes to waste. Check this out. **














I slowly lift up the cheesecloth and tie it above the pan to finish draining. Depending on how 'dense' you want your ricotta, the time for draining will vary. I like mine fairly dense, so I let it drain for roughly an hour or so.



Take the cheese cloth down and voila--ricotta cheese. I then transfer it to my little cheese tub and throw it in the fridge. It's so much fun! -- and even more fun to eat.
















This picture is a finished product! of Mozzarella. I ate all the Ricotta before I remembered to take a pic.