This is the ricotta I made today (I actually made what will turn into toma in the next 70 days but with the leftover whey I made ricotta).
Never compare this to ricotta made from milk, this ricotta is super creamy, while ricotta made with milk is full of curd so it stay a lot more gummy.
The only thing to do once you got sweet whey (whey from yogurt will not work as it's too acidic) from cheese making (should be about 6.1 pH), add salt, let it go to 90°C and if the pH dropped to 5.7 ricotta will naturally form. You can help it with vinegar of course but never ever use the amount I see on most Americans video. You should always add a teaspoon and wait, once you reach the right pH it will form. At that point get what you can and add a teaspoon more. It should be enough to get everything left in the whey but not get acidic ricotta (it should not taste like vinegar) and the pH should still be in 5.5 range or you risk to dissolve the ricotta if you go too low.
The yield is always low, to increase it usually adding 10% of milk from whey weight is a good idea (I didn't this time but I will next time because I notice the result taste better too). Last time I only got about 6% yield so 220g, this time I got about 370g (what you see in the photo is less because I already eat it since) so I got about 10% this time, reason is this time after I got the first batch I decided to add a teaspoon of vinegar and heat it up again, and again and again until the whey was actually empty. In the past I give up way too soon.
by LiefLayer