Whey Ricotta

★★★★★ 3 Reviews
Professorchef avatar
By Malinda Coletta
from North Providence, RI

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 time 5 Min
cook time 30 Min

Ingredients

  •  
    left over whey from making mozzarella cheese
  •   1 qt
    whole milk or heavy cream
  •   1/4 c
    cider vinegar
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How To Make

  • 1
    Add milk or cream to whey heat to 200F
  • 2
    Once the mixture hits 200F turn off burner, add vinegar and stir. You will start to notice tiny white particles.
  • 3
    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.
  • 4
    I like this best served for breakfast with a little bit of splenda and lemon zest!

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