First, read the English article below.

When you make homemade cheese, you'll have curds at the bottom of the pot, and you'll pour off the whey. Filter as many of the curd particles out as you can since they would otherwise form tough "beads" in the final ricotta. Cover the whey and let it sit  for at least 12 hours at room temperature to develop sufficient acidity. Acidified whey acts as its own coagulant, making it unnecessary to add vinegar or lemon juice to separate the curds. Pour it into a saucepan and heat it while stirring, taking care to avoid sticking or burning. Heat until the temperature has risen to about 175 degrees Fahrenheit and a white appears on the surface. Continue heating and stirring until the temperature reaches 200 degrees Fahrenheit. Note that the foam will build up somewhat. Be careful. If it boils, it can boil over. Cover it and allow it to cool undisturbed until comfortable to the touch. The curds will soon appear like clouds suspended in the whey, while the whey will be clear and yellowish green. Do not stir up the curd. Instead, set up a receiving pot with a large strainer and a fine clean cloth on top.  Ladle the curds into the cloth, leaving the whey in the saucepan. Discard the whey. Be sure to scoop out the curds gently. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up. It can take 2-3 hours for the whey to completely drain. If you prefer, you can set the strainer in the refrigerator and let it drain overnight. Pack it into a container, cover it and store in the refrigerator. Use it soon after making. Ricotta will keep up to a week in the refrigerator. Alternatively, ricotta freezes very well. 

Now, please write a short abstract for it in Indonesian. Abstract:
Simpan whey dari sisa pembuatan keju dalam wadah atau panci non-reaktif. Panaskan whey yang sudah diasamkan. Angkat whey dari api dan tunggu sampai mengental. Saring dadih yang nantinya akan menjadi keju ricotta. Tiriskan whey melalui kain. Lepaskan ricotta dari kain saringan.