Place the colander over a big pot so you can save the whey and carefully pour the whey into the colander. Be very careful because the liquid is hot. This Ricotta will keep for about a week in the fridge. After you have made your Ricotta, you will still have a lot of whey left over. You can now use it for some of the things I ve listed at the beginning of this column.
Ricotta freezes fairly well, but is never quite as good as fresh.
I freeze lots of Ricotta in the summer to use in bread baking in the winter. The following Dill bread recipe uses both whey and ricotta in its preparation. If you don t have whey and Ricotta, this bread can be made with water instead of whey, and small curd cottage cheese instead of Ricotta. This is a delicious bread that makes excellent toast and grilled cheese sandwiches. You will always find this bread on hand here at Fias Co Farm.