This is not the most yielding way that I have made ricotta cheese, but it is the traditional way. Ricotta means recooking. Romano makers discovered that when the protein-rich substance is heated, whey protein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is a whey cheese, not technically a “cheese”.
Servings: VariesCook Time: approx 1/2 hour
Whey from previous cheese-making – any amount
Put whey in a stainless steel or enamel pot. Allow it to become more acidic by letting it sit for 12–24 hours at room temperature. Heat on low to 200F.
Strain through muslin. Wrap and hang for at least 4 hours.
For me, 1 1/4 gallons of whey yielded 1/2 cup of ricotta.
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