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Homemade Ricotta from Leftover Whey Recipe

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3.8 from 52 reviews

  • Author: Amina
  • Total Time: 40 minutes
  • Yield: 1 cup ricotta (serves 1)
  • Diet: Vegetarian

Description

This homemade ricotta recipe uses leftover whey from cottage cheese combined with whole milk, heated and acidified with vinegar or lemon juice to create a creamy, fresh ricotta cheese. Mildly salted and strained, this ricotta is perfect for spreading on sourdough with honey or nuts or using in a variety of savory and sweet dishes.

Ingredients

Ingredients

  • 1 gallon leftover whey (from homemade cottage cheese)
  • 2 cups whole milk
  • 1/8 cup vinegar (or lemon juice)
  • Salt to taste

Instructions

  1. Prepare Whey and Milk: Take the leftover whey that was reserved from making homemade cottage cheese and pour it into a large pot. Add 2 cups of whole milk to the whey and mix gently to combine.
  2. Heat the Mixture: Slowly heat the whey and milk mixture on medium heat, using a thermometer to monitor the temperature. Bring it up to 195-200°F (90-93°C), stirring occasionally to prevent scorching.
  3. Add Acid: Once the temperature reaches 195-200°F, remove the pot from the heat and stir in 1/8 cup of vinegar or lemon juice. This will cause the curds to separate from the whey.
  4. Let Curds Form: Allow the mixture to sit undisturbed for 20-30 minutes. During this time, you will see the ricotta curds forming and rising to the top.
  5. Strain the Ricotta: Use a slotted spoon to carefully scoop the ricotta curds into a cheese mold or cheesecloth set over a bowl to drain excess whey. Let it strain for several minutes until the desired consistency is reached.
  6. Season and Serve: After straining, add salt to taste and gently mix. The ricotta is now ready to be enjoyed, perfect spread on sourdough bread with honey and crushed nuts or incorporated into your favorite recipes.

Notes

  • If you do not have leftover whey, you can make ricotta directly from whole milk using a method explained at the top of the original recipe post.
  • This recipe yields about 1 cup of ricotta, so adjust quantities as needed for larger batches.
  • Using a thermometer is important to achieve the correct temperature for optimal curd formation.
  • Straining time can be adjusted depending on whether you prefer creamier or firmer ricotta.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Cheese Making
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://aminabakes.com/homemade-ricotta-from-leftover-whey-recipe/