Ricotta cheese is made using the whey that is discarded from making other cheeses, thus this recipe is useful to avoid wasting good food!INGREDIENTS
DIRECTIONS - DAY 1
- Whey discarded from making other cheeses.
- Pinch Salt.
DIRECTIONS - DAY 2
- Restrain the fresh whey through cheese cloth to remove any curds, otherwise they will small tough bumps in the ricotta.
- Store the whey overnight to one day to develop some acidity.
DIRECTIONS - DAY 3
- Heat the whey slowly to 95 F / 35 C, stir to avoid burning, normally you get a little foam forming on top.
- Remove from heat and allow it to sit while secondary curds fully form when they will look like clouds floating in a sea of yellowish or greenish liquid. Do not stir the whey at this point as that will mix the curds back in with the whey.
- Prepare small strainer-colander with cheese cloth and whey collection dish.
- Gently remove any curds with a small fine strainer and put them onto cheesecloth strainer.
- Repeat as necessary until no more curds appear.
- Stir in pinch of salt to taste.
- Place curds-seive-catcher bowl in fridge overnight to fully drain.
- Ricotta is ready to eat.
- Place in container for storage, use within 1-2 weeks or freeze for up to several months.