Loading..

Product was successfully added to your shopping cart.

5

Product was successfully added to your comparison list.

The Easiest Ricotta

The aroma of this super-simple cheese is sweet and it is ever so tasty and light. A quick, simple treat perfect for an after-cheesemaking snack.

Ingredients

  • Fresh whey: any amount will work as long as it is very fresh.


Instructions

  • Heat the whey in a large cheese pot until it begins to foam. Don’t let it boil, or it will taste burned! Turn the heat off right when the whey begins to foam.
  • Let the whey sit undisturbed for five minutes.
  • Skim off the foam and pour the whey into a colander lined with butter muslin. Let it drain for 15 minutes, and it’s ready to eat!


You can store this cheese in a covered bowl in the refrigerator for up to 1 week. 

 

Ready to Learn More?

                                                
   
ricotta in strainer

 

Related Articles & Recipes

 

Related Products

Citric Acid for Cheese Making Citric Acid
Cheese Salt Cheese Salt
Cheesemaking Books Cheesemaking Books
http://www.culturesforhealth.com/kombucha