Whey Ricotta Cheese Making Recipe

This is a generic recipe for making Ricotta from whey and milk. Ricotta is made from re-cooked whey and the word “ricotta” means “re-cooked” in Italian. It forms when proteins from the whey separate, rise and coagulate. There are three distinct varieties of Ricotta: Ricotta Salata Moliterna (ewe’s milk whey), Ricotta Piemontese (cow’s milk whey + 10% milk) and Ricotta Romana (a byproduct of Romano cheese production).

This recipe adds additional milk to raise the yield (it is a variety of Ricotta Salata Moliterna). Regardless, this recipe will not yield much more then a cup of cheese.

Ingredients – Metric

  • Whey from the making of a 1 US gallon cheese.
  • 1 US quart cow’s milk.
  • 1/3 cup white vinegar.


  1. Mix the quart of milk with the whey.
  2. Warm the mixture to 100 F / 38 C. Keep it at this temperature for about an hour. The milk might curdle, do not worry.
  3. After an hour, bring the temperature of the milk mixture to 200 F / 93.5 C. Do not allow it to boil.
  4. While stirring with a whisk, slowly add the white vinegar.
  5. Stir for an additional five minutes then remove the mixture from the heat.
  6. Cool the mixture in the refrigerator for at least 8-10 hours.
  7. Line a colander with a double layer of a very fine cheese cloth or butter muslin.
  8. Pour the mixture through the colander.
  9. Allow the cheese to drain for several hours.
  10. Salt the ricotta cheese to taste.
  11. Place the cheese into a sealable container in your refrigerator.