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