Ricki’s Whey Ricotta

From Ricki Carroll’s Home Cheese Making

  • 2 gallons fresh whey, no more than 3 hours old
  • 1 quart whole milk, for increased yield (optional)
  • 1/4 cup cider vinegar
  • 4 oz. prepared mesophilic starter, to improve flavor (optional)
  • 1/2 tsp. cheese salt
  • Herbs (optional)
  • 2 tbsp. light or heavy cream (optional)
  1. Pour the whey into a large pot. Add the milk if desired. Heat the mixture to 200 degrees F.
  2. While stirring, turn off the heat and add the vinegar. You will notice tiny white particles of precpitated albuminous protein.
  3. Carefully ladle the curds into a colander lined with butter muslin.  Allow it to drain. If desired, fold in the mesophilic starter. When the muslin is cool enough to handle, tie the corners into a knot and hang the bag over the sink to drain for several hours.
  4. When the cheese stops draining, untie the muslin and place the cheese in a bowl. Add the salt and the herbs, id desired. For a richer, moister cheese, add a small amount of cream.
  5. Cover the bowl and refrigerate for up to 1 week.
  6. Yields 1-2 cups.
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