Kitchen laboratory: Proteins and Cheese making

Step 13 Whey curds

Carefully remove the curds, if you can, retire the whey without disturbing the curds and then gently transfer the curds to the cloth (just like we did it before with the fresh cheese). You will notice this curds are different from the one we got from the casein, and is obvious, these curds are not casein but whey proteins, and they were denaturalized by heating and acid instead of using an enzyme.

Then let it drain and you will get your ricotta, remember you also need to consume it fast, but it may be no trouble because the quantity you get is low.