Pour 7.6L fresh whey into a pot and heat to 200°F. Do not boil. Increase yield by adding 1L whole milk to the whey. I was out of whole milk, having just used it for the cheddar, so I added about 1L buttermilk.
When curds separate, remove from heat and set for 10 minutes.
Ladle curds into colander lined with butter muslin and drain 20 minutes.
Add salt and/or herbs. Refrigerate up to a week.
How To Make Whey Ricotta