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You are here: Home / Recipes / Whey Ricotta

Whey Ricotta

13/11/2011 By Gavin Webber 5 Comments

I was busily making Romano on Friday night with the milk that Kate sold me, and was left with this wonderful creamy whey.  Now, I didn’t want it to go to waste, so I looked up the recipe for Whey Ricotta, as I knew that it would go down a treat in Sunday nights lasagna!

Anyway, the process for this cheese is very simple, and I caught it all on video for all to see.  I hope you enjoy one of my cheese making video tutorials.

It feels like a crime to tip whey down the sink now.  Making whey ricotta is a must with my left over whey, and the rest now goes onto the garden as a soil improver.

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Filed Under: Recipes, Uncategorized, Video Tutorial Tagged With: Ricotta, Video Tutorial, Whey Ricotta

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About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Anonymous says

    02/03/2012 at 20:11

    I have just watched your video and saw you tip your whey away. Is it no good for putting on your tomatoes after making ricotta?

    Reply
  2. Gavin says

    04/12/2011 at 22:01

    Thanks for leaving a comment.

    @ SCK. Yes, you can use a handi-weave cloth in your press. Make sure it is just a plain cloth with no chemicals, and boil it before you use it. Well done on your Romano

    @ Graeme. Well done on your leap of faith and cheese making progress. As for the mozzarella, may I suggest a little less rennet. Rennet controls the texture of the final cheese.

    @ Tracy. I have given it a bit of thought, and those two cheeses are your best bet. To make other types, you need a mould and some rennet and culture.

    Gav

    Reply
  3. Soewn Earth says

    02/12/2011 at 13:26

    Hi gavin,
    I have just been given 4 litres of raw milk. Given that I do not have any cheese making equipment what are my options? Can I only make a basic ricotta or paneer?
    Thanks

    Reply
  4. Graeme says

    14/11/2011 at 00:53

    Hi Gavin,
    Following your inspiration, I finally bit the bullet and made my first cheeses today. Broke the law by getting hold of raw goat's milk and made Chevre (unbelievably easy and delicious), Ricotta (delightful), Feta (easy and perfect) and mozzarella (just ok, but I would categorize a failure)….so I need your expertise.

    I used the "30 minute Mozz" recipe from the New England Cheese resipe and found it incredibly rubbery (much like a pencil eraser).

    Any suggestions?

    Cheers,
    Graeme

    Reply
  5. sck says

    13/11/2011 at 23:25

    I have found your videos extremely helpful in my learning curve!
    I am wondering about the cloth you used. It looks like just a plain cotton muslin. Do you usually use that for draining the curds in all your cheeses?
    And the "cloth" in the press looks like a disposable item called "Handi-wipe" here in the states. Do you use that instead of an open weave cheesecloth or the muslin for pressing your cheeses?
    I have been using a close-weave cheesecloth which came from my kit from New England Cheesemaking, but I am finding it hard to get clean and am looking for alternatives.
    PS: I have some romano in my press now, made from your prior instructions!

    Reply

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