This is the most heavenly ricotta you have ever tasted! We make this with the left over whey from making homemade mozzarella cheese. Please search HOMEMADE MOZZARELLA CHEESE for the recipe.
I love this for breakfast with some splenda and fresh lemon zest!
prep time5 Min
cook time30 Min
left over whey from making mozzarella cheese
whole milk or heavy cream
How To Make
Add milk or cream to whey heat to 200F
Once the mixture hits 200F turn off burner, add vinegar and stir. You will start to notice tiny white particles.
Ladle the curds into a colander lined with muslin or a lightweight towel. Allow to drain. Once you can handle the cloth (it maybe too hot). Tie it in a knot and hang on the kitchen faucet and allow to drain for several hours.
I like this best served for breakfast with a little bit of splenda and lemon zest!
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