Yield: About 8 oz. per gallon of whey.
Ingredients: Whey, no more then three hours old. (You may have some left over from other cheese recipes).
Directions: Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned. Turn off the heat; let the whey sit for five minutes. Gently skim off the foam and place the whey in a colander lined with butter muslin, a pillowcase, or a cloth diaper. Let it drain for 15 minutes, then refrigerate. The ricotta will keep for up to one week in the fridge.
Don’t miss our story on basic cheese making.
Denise Dill is a co-op livin’, garden diggin’, homegrown cookin’ fool who creates soups of song out of local ingredients. She’s currently working as a baker and soup maker while she completes culinary school. In the past, she worked as an urban gardener and community cooking educator. She has also toured the country as a folk musician, opening for such acts as Pamela Means and Hamell on Trial.
- Denise Dill
- #molongui-disabled-link
- September 30, 2013
- Try Honey To Ease These Ailments!
- Denise Dill
- #molongui-disabled-link
- February 25, 2013
- 7 Reasons To Love Beets Even More
- Denise Dill
- #molongui-disabled-link
- October 24, 2011
- Cracked Wheat Oatmeal Bread
- Denise Dill
- #molongui-disabled-link
- April 11, 2011
- Healthy Homemade Salad Dressings
