Ricotta (Whey Method)

Fresh Whey	Heavy Cream, Optional
Salt	Herbs, Optional

Heat your leftover whey from making mozzarella or hard cheese to 200 degrees F. Use only fresh whey, no more than 3 hours old. You will start to see tiny white particles (albumin protein) floating in the whey. You can add a little vinegar if it is not precipitating well, about 1/4 Cup per 2 gallons whey. Line a colander fine cheesecloth (butter muslin, not regular cheesecloth), place over a large pot, and pour whey through. Tie ends of cheesecloth and hang for a couple hours. When drained, place ricotta in bowl and add salt to taste. Add a bit of cream for a richer, more moist cheese. You may also flavor with different herbs if desired. Whey from different cheeses will yield different flavored Ricotta. It will keep a couple weeks in the refrigerator.

Yield: About 1/2 pound Ricotta per gallon of whey.

2009 Recipe - Calla and April Ferre - From Home Cheese Making by Ricki Carroll, 2002. and Fias Co Farms

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"A great way to make the most out of your leftover whey, when making Mozzarella." - April Ferre

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