How to make Ricotta cheese from whey
There are lots of recipes and ways to make Ricotta cheese. I am going to share with you the ones I have used so far. You can decide for yourself which one you prefer….
RICOTTA MADE FROM WHEY
By the way, the word Ricotta means “cooked twice” because traditionally Ricotta was made from whey. Whey that had already been cooked once before when other cheese was made… ?
If you don’t want to make it immediately after making feta, you can refrigerate the whey for a day or two using console jars to store it in. I prefer to use it immediately.
Use about 10 liters of whey.
Cook it in a pot (slowly rising the temperature) until 87°C (190°F). Stirring occasionally.
You will see small curds starting to form.
Keep it at this temperature for a few minutes until you are happy with the amount of curds that has formed.
Line a colander with cheesecloth.
Pour the whey and curd into the cheesecloth. It might be best to work over the kitchen sink.
Tie the cheesecloth’s corners to form a sack.
Press a wooden spoon through the knot and hang it over a bucket or pot. Be sure that the bottom is not touching the surface. The whey must be dripping out and the cheese must not be hanging in the whey.
After a while when the whey has stopped dripping, you can remove the wooden spoon and open up the cheesecloth.
What you should see now is one compacted ball of cheese. (Mine weighed about 400 g) It is a small amount of cheese from a whole lot of whey! ?
Now you can salt it or use any spice you like for flavor or just keep it plain. I like to add salt and some of my home made spices like oregano, thyme, basil and parsley.
Serve with some crisp breads or as a dip for veggies or chips and don’t forget to lick the last bit of delight off your fingers! ?
Before you throw the whey away, be sure to read my post on 20 Things To Do With Whey
In the next post I will show you how to make Ricotta cheese from whole raw goat milk.
Don’t miss it!