Recipe: Traditional Whey Ricotta


Traditional ricotta cheese is made using whey leftover from cheesemaking or drained from yogurt or milk kefir. While not as sweet or creamy as ricotta made using whole milk, traditional ricotta is a wonderful way to utilize whey that might normally be discarded. This recipe will show you exactly how to make ricotta from whey!

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Ingredients:

  • 2 gallons fresh whey (use within a few hours of straining)
  • 1 gallon milk, optional
  • ½ cup distilled white vinegar
  • Cheese salt or non-iodized salt

Instructions:

  1. If using both whey and milk, combine the two. Using milk isn't necessary but does substantially increase yield.
  2. Gently heat whey/milk to 195°F. Consider using a double boiler to prevent scorching. Stir constantly and watch the temperature carefully. While it isn't necessary to be exact, be careful not to let the whey boil, as it boils over easily and is very messy.
  3. Remove whey from heat and stir in vinegar. The whey will begin to curdle and some of the curd will rise to the top.
  4. Place a colander in the sink and place a coffee filter or butter muslin in the colander. Gently pour or spoon the mixture into the coffee filter and allow the whey to drain away. Pour carefully, as much of the curd will likely settle on the bottom of the pot.
  5. Once the pot is empty, continue to drain ricotta. One hour is generally sufficient for a soft ricotta. Six or more hours may be needed for a firmer ricotta.
  6. Mix the ricotta with salt, to taste.
  7. Consider using a ricotta basket and storage container so any remaining whey can drain and keep the cheese from becoming soggy while the ricotta is stored in the refrigerator.
  8. Store ricotta in the refrigerator and use within 1 week.

Start Making Whey Ricotta Cheese with Cultures for Health

Cultures for Health has all of the tools you need to use this recipe at home including butter muslins, cheese salt, and cheesecloths.

All of these are made with the best materials you can get in the fermentation business and will make making your ricotta cheese from whey a piece of cake… or maybe cheese.

If you’re ready to get all the tools you need, click here to check out all of our cheese culture products now!

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At A Glance

PREP:
COOK:
TOTAL: 7 days, 4 hours
YIELD: Makes 6-8 ounces with only 2 gallons of whey (no added milk)