How to make it

  • Always use sterilized equipment. Boil utensils in ½” water for 10 minutes, covered.
  • If you have already used CaCl2 in this whey from a cheese making process, do not use any more.
  • I use whey from Cottage Cheese/saved
  • Reserve whey from cheese making at room temperature for 24 hours to let it further acidify.
  • The 12 cups of whey will make 2 cups of ricotta.
  • Most of the time in this recipe is wait time.
  • If you have made a hard cheese using rennet, strain the whey first before heating the whey.
  • Raise temperature of whey to 95C over medium heat in a thick bottomed non-reactive pot. DO NOT STIR. This will cause very slow draining if the curds are broken up.
  • Remove from heat. Cover and allow the "cooked" whey to cool undisturbed until comfortable to the touch.
  • Scoop out any floating curds and reserve.
  • Strain the curds through a tea towel over a bowl.
  • You may rinse the curds in the tea towel in a bowl of ice water if you wish. It tastes just fine to me without the rinsing.
  • Reserve the whey. It can be used as the liquid portion of baked goods or even in shakes.
  • Add reserved curds after whey has coarsely strained down.
  • Gather up corners and tie up tea towel; suspend over a clean bowl for 2 hours. Three hours makes the ricotta on the dry side after a day in the fridge.
  • Add whey to the reserved whey.
  • Add heavy cream back into the ricotta to the desired consistency and container the curds.
  • Season to your pleasure.

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