Skip to content

Ricotta From Heaven

February 24, 2012

(also from Home Cheese Making)


Fresh whey, no more than 3 hours old, left over from making hard cheese

Directions (other options available at www.cheesemaking .com)

1.  Heat the whey in a pot until foam appears,  This usually happens just prior to boiling; if the mixture boils, it will taste burned.

2.  Turn off the heat; let the whey set for 5 minutes.

3.  Gently skim off the foam and place the whey in a colander lined with butter muslin.

4.  Let drain for 15 minutes, then refrigerate.  This ricotta will keep for up to one week in the refrigerator.

Yield:  About 1/2 pound per gallon of whey

From → Cheese

  1. SKI U permalink


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: