Whey ricotta

Ingredients

• 3.8 litres fresh whey from making cultured cheese
• optional: whole milk, 5–12% of the whey volume
• ½ tsp salt
• optional: ½ tsp citric acid dissolved in ½ cup water

Method

1. The fresher the whey, the better the result; work with clean hands and equipment.
2. Heat the whey slowly without stirring. At 71 °C you can add milk for yield and flavour.
3. At 77 °C, add the salt and stir quickly.
4. Keep heating without stirring to 85 °C (up to 88–93 °C is fine; no need to boil) and wait for the curds to rise.
5. If there are few curds, pour in the citric acid solution and stir vigorously for 5–10 seconds; white curds and clear, greenish whey are the sign of success.
6. Use a slotted spoon to gently push the curds towards the centre and let them rest for 10–15 minutes.
7. Transfer the curds to moulds or a sieve: drain briefly for soft ricotta, or for several hours for firm ricotta.
8. Cool below 10 °C and keep in the fridge.

Tips

• Too much acid makes the curds heavy (they sink) and the cheese less sweet.
• Eat the ricotta within 10 days.
• Take care when pouring the hot whey.

Related topics

🧀 Ricotta · 🧀 Whey · 🥛 Milk · 🧂 Salt · 🔄 Curdling

Sources

• New England Cheesemaking Supply — Ricotta Cheese Making Recipe
• Википедия: Рикотта

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