How to Make Ricotta From Whey

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Whey is the substance left over when the curds are removed for making cheese from milk. Whey is chock filled with healthy proteins, minerals and vitamins that were in the milk. You can use whey in recipes that require water such as boiling beans or to marinate fish. The ultimate in recycling, whey can also be used to make delicious ricotta cheese. Ricotta actually means "cooked another time" in Italian.

Things You'll Need

  • Hard whey
  • Vinegar
  • Saucepan
  • Cooking thermometer
  • Better muslin cheesecloth
  • Colander
  • Large pot
  • Salt
  • Tightly sealed containers
  • Place the hard whey into a large saucepan over medium heat. Insert the thermometer into the whey and wait for it to come to 200 degrees F.

  • Remove from the heat and stir in ¼ cup vinegar for every 2 gallons of whey you are using.

  • Line the colander with cheesecloth, leaving no area uncovered. Place the colander over a large pot in the sink. Pour the whey into the colander.

  • Tie both ends of the cheesecloth together. Hang the cheesecloth filled with the whey on a hook above the sink for three to four hours.

  • Transfer the drained whey to a bowl. Season it to taste with salt. Place in a container with a tightly sealed cover and keep in the refrigerator for up to two weeks.

Tips & Warnings

  • Make a large batch before holidays and use it in cheesecakes or to make lasagna or any vegetarian dishes.
  • You can reuse the liquid drained from the process again and again. Keep refrigerated between uses.
  • Let people you are serving know that ricotta is made from milk in case they are lactose intolerant.

References

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