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