Whey from a batch of homemade cheeseOptional:
Milk or CreamRequired tools:
Vinegar, lemon juice or citric acid
Herbs of your choice
Pot with lidHelpfull tools (non-essential):
We recommend you make Ricotta cheese the day after making a type of cheese that left you with a nice portion of whey at hand. A cheese batch made from 6 litres of milk usually yields enough whey for app. 150 g Ricotta Cheese. If you add extra milk or cream (optional), yields will be higher.Steps:
- Ferment the whey by leaving it at room temperature for 24 hours.
You can ensure the pH value is below 4.5 using pH strips. If not acidic enough, add 1-2 tbsp lemon juice, or ½ tsp citric acid.
- Add extra milk or cream (this step is optional)
- In a pot, heat the whey to 95°C and let it cool off slowly. In the process of cooling, tiny grains of curd will sink to the bottom.
- When all the grains has sunk to the bottom, take out as much of the cleared greenish whey as you can without stirring up the grains. Use a jug or large mug.
- When the whey reaches temperatures below 60°C, move on to the next step below.
- Suspend a collander lined with cheese cloth over a pot or a bucket.
- Slowly pour small amounts of curd into the cheese cloth whilst not stirring it up too much. The slower you run it through the cloth, the easier drainage happens.
- Pour or scrape the settled curds into cheese cloth. As the cheese grains are very fine, they may clog up the cheese cloth. Leave it to drain.
- When almost all whey is drained off (this could take hours) get hold of the ends of the cloth and now suspend the collander over a bowl or cheese tray. If you have access to a cheese mould, you could lower the cloth into there and use a small cheese press to press out the last bits of whey.
- After 6-12 hours when nearly all whey has drained off, scrabe the Ricotta off the cloth and into a bowl.
- Add salt and perhaps cream or fresh hebs if you like.
- To be stored in the fridge (can be stored in the freezer too)