The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.Thats what I was wondering. How much ricotta can you get after making mozzarella. When I finally get around to making it I might try to do both. I like making things myself too and making both would be great.
ricotta was/is traditionally made with the whey left over from mozzerella making. you have to re-acidify it and wait a while. the yield is low but your just going to toss the whey anyway go for it. I wonder on a home scale if you would get enough to even bother though.
You can save the whey and use it in bread, or stew/soup for an added nutritional boost.