: The whey of ricotta I have made ricotta. (hot milk and lemon) I have seen some recommendations in relation to the whey of other cheeses. But I am not sure If I can apply it here. Can you recommend a good use of the whey

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The whey of ricotta
I have made ricotta. (hot milk and lemon)

I have seen some recommendations in relation to the whey of other cheeses. But I am not sure If I can apply it here.

Can you recommend a good use of the whey after making ricotta?

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It's no different than the recommendation for other cheeses. I've seen suggestions to add to soup, or use in place of water during bread making.