This morning I attempted to make some ricotta fromt he left over whey from my succesful haloumi attempt.
It was a really simple recipe I stumbled across while looking up haloumi recipes.
I simply heated the whey up to 90 degrees, then added a tsp of salt and a table spoon of vinegar (the recipe said to use white vinegar - I only had cider vinegar in the cupboard so I used that...) and gave it a stir.
I left if for a few mins and came back to find a nice layer of creamy ricotta at the top of the pan. I then carefully skimmed it off and drained it through some more tights and ended up with about 200g of ricotta which looks and smells rather nice.
I've not tried it yet as I didn't fancy it at 6.30 in the morning but I think it'll probably be pretty good, and great to have as a by product of the haloumi making!