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It’d Be A Shame To Whey-ste It
Cheesy, I know. No pun intended that time!
Ricotta is the second cheese I learned to make, and honestly, just because it makes sense to make ricotta if you’re already making mozzarella.
You’ve already got the whey sitting there. It would be a shame not to turn it into something.
This works the same whether you’re using goat’s milk or cow’s milk. But it must be raw as far as I know. I have not tested with low pasteurized milk, only raw and I never made it past heating the milk with the fully pasteurized for mozzarella so I never got to this point with it!
But if you successfully made mozzarella, you can easily make ricotta as well. And then you might as well make lasagna. I don’t make the rules.
Homemade Ricotta Video(s)
Below is a playlist- on the right hand side, toggle between videos in the playlist to see all the times I’ve made them. And come join me at the farmhouse if you want!
Homemade Ricotta Recipe
Homemade Ricotta
Ingredients
- Leftover whey from mozzarella
- Salt
Instructions
- Place the whey from making mozzarella back onto medium low heat for several more hours. I never time this, just let it sit for 2-4 hours. I stir it occasionally but not consistently.
- After a while, more curds will separate but they will be small and thin. This is the ricotta. If you don’t let it stay on the heat for long enough, you won’t get much. But from one gallon of milk making mozzarella, you should get about a cup of ricotta from the leftover whey.
- After a while, strain the pot through a flower sack towel into a large bowl or another pot. I like to hang my towel up on my faucet and leave the bowl in the sink to let it drip. The longer it strains, the thicker the ricotta will be!
