Hi, never posted. Used to make a lot of fresh cheese, but kinda fell out of it. Want to make hard cheeses, but I figured I should rework my way up. I made mozzarella, turned out great! I used the citric acid method. Then I planned on making ricotta from the whey. Read a few different methods, heated it up to about 190 degrees. Nothing for almost an hour. Okay, I remember making it before and I had the whey at a bare simmer, so I tried that. Even added a little vinegar as per some peoples suggestions. Okay, nothing. My main cheese, like I said, came out great, but I'm about to give up on the ricotta. It's not totally clear, has some milkyness to it, so I know there's still solids in there, what gives? Any ideas?
I recently made ricotta with only whey. It was a success but the ricotta was very fine and there was not much of it - less than half a cup from more than two litres of whey. I had to strain it through a cheese cloth in order to collect it as well.
I have made it since and increased the yield by adding some milk. It was possible to scoop it out with a spoon and made about three times as much.
hi, noob here but i just made ricotta last night with the whey left from making caerphilly, i had about 5litres of whey and added two cups of normal milk to it and had loads of ricotta, much nicer than the stuff made from normal milk as not sour. highest temp i got to was 90c, and used two tbsp of vinegar.
Hmm, okay I will try adding milk next time. Maybe I did that last time and just don't recall. Because I remember having quite a bit. Thank you both. :)
If you heat the whey to 190f then turn it off and let it sit the ricotta should float to the top . If you do not get much that means you got most of it in the cheese .
If you have an acid whey you can not do ricotta. It is for this reason that you did not get ricotta from mozzarella whey.
If you want to do ricotta from acid whey you have to rectify acidity with NaOH.
It is important you reach 2,4-2,2 SH50 acidity of your whey.