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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based => Topic started by: feadog on January 23, 2011, 06:24:50 PM
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Thanks to motochef's recipe (http://cheeseforum.org/forum/index.php/topic,4871.msg38935.html#msg38935 (http://cheeseforum.org/forum/index.php/topic,4871.msg38935.html#msg38935)), my second attempt at whole-milk ricotta was a resounding success. My first attempt was using the p89 recipe from Ricki Carroll's "Home Cheesemaking" book, which yielded only a few ounces of (admittedly delicious) cheese from 2 gallons of milk. I suspect insufficient acid, even though I followed her directions to the letter.
In any case, I now have a lot of whey left and I'm wondering what I can do with it and how long it will keep in the fridge?
Thx
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I usually figure on getting around 200g of Ricotta from 1 (UK) gallon of the whey left over from cheese making, with no other added ingredients - ie. "traditional" Ricotta. You should have got in the region of 350g (around 12 oz) from 2 US gallons.
I leave the whey to acidify over-night by which time its pH has dropped to about 4.6, and make the Ricotta the next day.
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Whey can be used in cooking, such as bread making, etc. Some people drink it, but I've never cared to.
It is a great fertilizer for your plants, house or garden, but should be diluted by 1:4 with water. If you have a septic system, do NOT pour it down the drain, as it is very hard on septic!
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There's a good thread (http://cheeseforum.org/forum/index.php/topic,2006.0.html) here with lots of ideas.
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Because of the acidity, whey is a great natural fungicide for grapes, roses, tomatoes,........
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Make some ricotta, then with the left overs make some whey bread, and feed the rest to your animals. Even after making ricotta, whey makes good animal feed.