Tuesday, March 26, 2013

Whey Ricotta

Whey Ricotta

Pour 7.6L fresh whey into a pot and heat to 200°F.  Do not boil.  Increase yield by adding 1L whole milk to the whey.  I was out of whole milk, having just used it for the cheddar, so I added about 1L buttermilk.

When curds separate, remove from heat and set for 10 minutes.

Ladle curds into colander lined with butter muslin and drain 20 minutes.

I didn't have any butter muslin, so this tea towel will have to do.
Add salt and/or herbs.  Refrigerate up to a week.

How To Make Whey Ricotta
Whey Ricotta

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