Whey Ricotta

Servings: 6 –8 oz.

Author:

Side Dish

All Year

cheese dairy

🧂 Ingredients

2 gallons fresh whey (or mix the milk with up to 1 c. cream to measure 1 qt.)
1/2 cups distilled white vinegar
sea salt, to taste

1 Place the whey in a large pot and slowly heat to 200°.
2 Using a heatproof spatula, stir constantly to keep it from scorching.
3 When the whey reaches 200°, remove the pot from the heat and gently stir in the
vinegar.
4 The whey will begin to curdle and some of the curds will rise to the top, while
others will settle on the bottom.
5 Place a large strainer or colander lined with dampened fine-weave muslin or a
flour sack towel in the sink.
6 Gently ladle the mixture into the strainer and allow the remaining whey to
drain.
7 When all the curds are in the strainer, continue to drain the ricotta for
approximately 1 hour for a soft ricotta, or up to 6 for a firmer ricotta.
8 Mix the finished ricotta with salt, to taste.