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Im from Croatia and work in cheese factory. When we make this kind of cheese what we call it skuta we add on 61° milk and salt and at 89°-91° vinegar about 4 litres od vinegar goes on 1300 litres of whey. Try to mix ricotta with cottage cheese and then add honey (I do not mix iz evenly to have somewhere more and less honey for better taste) this 3 ingredients makes wonderful delicious healthy meal!!!
@@adamfreeman5609 hey I only now see you comment! We add about ccc 30 litres of milk on 1300 litres of whey. If you do not add milk skuta will not be produced or will be not much as you will except it to be.
Omg…finally in the fourth try, magic happened. I realized I had to watch for the boiling, curd change rather than the temperature heat and voilá…success. My whey was at 207 degrees, just for anyone who has trouble with this like me. Newbie cheesy queen.
@@sarag1158 I had the same issue. I was using left over whey from some yogurt i made recently and I waited until it got to the rolling boil and added white vinegar and nothing. The temp got up to about 103c/217f.
@@jessieallen1894 wrap it in cheesecloth, rub some salt over it then put it in the mould with a pot of jam or something on top as a weight. Resalt it once a day for five days, turning it over each day. Then leave it in a container in the fridge for two to four weeks. If it starts to get a mold on it, wipe it off with some salt water kitchen towel. Probably won’t get a mold though.
@@liiishilin it’s not milk, it’s whey which has different properties, such has less fats and sugars, which make it safer than milk. The only problem with whey is it’s acidity
Hi, Thanks for this vid, my first attempt at making mozzorella, I ended up with cream cheese instead, then used this vid to make this ricotta, and mixed it together, I have to say the Cream cheese turned out Delicious, the Ricotta mixed in with it was Very nice as well. I made the mistake of not scooping it out and poured it straight into a catcher, so it broke up but still good anyway.
I"m a novice and learning. I appreciate this presentation. I'm left with some whey and realizing it is still nutritious, I'd like to put it to use for the table before feeding our pig or our plants or bathing my face 😀
Hey! I wanted to share that I accidentally made a TON of ricotta today. I had 2 1/2 gallons of whey left over from making terrible cheddar. I had been storing it in the fridge for a few days. I was boiling it down to make whey caramel, but it looked chunky. I decided to strain it through a synthetic cheese cloth, and almost THREE POUNDS of ricotta emerged from that 2 1/2 gallons! No added vinegar, no added milk, just simmered the whey for about 45 minutes. What the heck!!
at christmas and a couple other times a year, i'll make ricotta after making cheese to use in 72 hour lasagna. i do 4 gal cheese batches, so i usually end up with almost 3 gallons of whey . that gets around 2 lbs of ricotta - perfect qty for my needs.
@@jmilkslinger sauce that takes 72 hours in several cycles of cooking/cooling, plus homemade pasta, mozz, and ricotta. there are 96 hour versions out there, but some go to extremes, heheheh
@@adamfreeman5609 I make "quick" mozzarella and ricotta. neither is really difficult, nor do they take a long time. both are fresh and can be eaten right away. tasty!
@@HBrooks well in that case I don't think you will be successful as you cannot use whey from acid coagulated cheese making. I made a farm cheese and tried to re cook the whey to make ricotta and got zero
Thanks for this.. I make Greek yogurt every week and I need to use your method to make use of the whey instead of discarding it. Very much appreciate it.
I'm wondering if this worked. I've always assumed that whey from yogurt would be different than whey from say mozzarella or farmers cheese because it cultures. Am I wrong?
@@helenekema6220some do but there is a third cheese you can make from it called gjetost. Well I suppose it wouldn't legally qualify as a cheese since the ricotta making took most of the milk protein but we're not the FDA so whatever. It tastes like browned butter to me but others find it tastes more like caramel. Some use it in their ferments while others like to soak their beans/legumes/grains in it to make them more digestible. I have no studies to back it up but some say that it makes them less gassy when eating beans. It's also popular to marinate meat. Some people don't like game meat and find that a whey marinade makes it more palatable.
Holy Smoke, why didn't I know this before. I've been wasting my Whey. I don't actually throw it down the sink. I use it on my garden. But now I can make a second batch of cheese. How cool is THAT!? Liked and Subbed......
If you boil it down after you make ricotta you can make gjeost which tastes like browned butter or caramel. You add a bit of cream or milk at the end to make it more luscious. I've eaten it on bread but it makes an excellent addition to some baked goods if you boil it down less than the directions say (Nutella consistency).
Ricotta only means "recooked" if you use whole milk and add acid and cook you will produce the same type of cheese, a soft curd. The primary differences are that the whey method slightly increases protein, the traditional Italic cheese making (the method used since the bronze age with whole milk) has a higher fat content, and ricotta if left to ferment for the night can have a slightly different flavor profile however that is highly dependent on what type of milk was used.
I have been freeze drying my whey and it is amazing how much solids are left behind. I'll get a full compressed half gallon of dried solids out of 2 gallons of whey. Im hoping it will also be good for culture stock. Max temp in my freeze dryer was set low, at 85F. I've dried yogurt culture stock as well. It has worked great for new batches
Great video! For the remnants that settle, I gently scrape the bottom of the pot, then fish the rest out with a metal strainer - like cleaning a fish tank. It only adds another 10% or so, but I hate to waste any.
See, id just pull out the cheese cloth, but id do that regardless cuz i prefer a dryer texture to my cheeses heh. Totes gonna do this tho, saved the whey from a gallon of milk i turned into cheese the other day; that i flavoured up with garlic dill and parsley. Was probs gonna use it in a bread instd (i love that it provides all the benefits of milk but doesnt make the bread too cakey like milk wud do) but more cheese sounds even better... And i can still use whats left in bread xD
Albudercust? Trying go figure out the cheese your saying. What was the culture you used for the cheese? Can you do a video on that main cheese you made?
Dangit! I wish I'd found all this info about making ricotta from whey the other day when I made cottage cheese for the first time. I could have had ricotta, too!
I appreciate the guidance for using the whey's appearance rather than temperature. I'm about to move to a place that sits at 5000' above sea level, and I know that cooking will be different there. The boiling temperature is different, so using temperature as a guide probably won't work.
If using it for making ricotta, it needs to be used within a couple hours. To use for culturing other cheeses, about 48 hours. To use for soup and such, 1 week.
You can make caramel sauce from whey. I just made it yesterday. It's tangy a bit salty (just right) and sweet. If you Google it, there is a recipe, the only recipe out there.
yesterday I made Mozzarella with your recipe - and it turned out so well 🥰 🙏 and I had no idea what I do with the Whey 🙄 maybe the next time watch all your videos first 🤣🤣
I tried this and it didn't turn out. I did do a rennet cheese recipe. I'll have to try your example exactly and see it works better. I still used the whey to make a big batch of rice. I need to get a freeze dryer eventually. I saw one comment about freeze drying whey. What a good idea lol.
Hi there! Loved your video and it thrills me to see you enjoying making your own cheese. I'm on a beginners cheesemaking journey myself and came across your video when hunting for ways to use up the leftover whey from my very first attempt. Can I ask what you added to the milk for the first cheese you made that resulted in all that whey.... (the one you show in your press at the end)? I made a very simple paneer cheese yesterday by adding vinegar to hot milk and after scooping the curds out, I have loads of whey left over. Here we see you adding vinegar to yours and making ricotta but will this work if I've already used vinegar making the paneer?
The cheese in the press is a Butterkäse, which is a thermophilic cheese. I don't recall which kind of culture I used, but probably Kazu (a freezedried culture) or homemade yogurt. I have not tried making ricotta with whey from making a vinegar-based cheese because, yes, it seems redundant. But maybe it would work? I'd have to do some research...
@@evelyny7037 Yes, Lemon Juice is fine...I've NEVER heard of a reaction to Corn from Vinegar... but these days I DON'T doubt it.. do you have Group Therapy or a Safe Space where others can join?
Have you considered making Mysost Cheese after the Ricotta? My family started cheesemaking when a family member got heart issues and can't have any milk fat-we make mozzarella with 0% milk (organic), then ricotta, and just discovered that we can cook down all the whey that is left to make the mysost! Nothing wasted :)
I've made Mysost once, and hated it, ha! But that could be because I maybe did it wrong? I know some people really love it, and I haven't tried it since, so I'm pretty sure my first impressions aren't exactly fair. I don't think it would be practical for me to make regularly, though, considering the length of time it takes to cook down the whey and the amount of whey I have to use. For me, it's more efficient to feed it to the pigs....
@@jmilkslinger That makes sense....we are stuck in the city, so no pigs to convert the excess whey into something useful. It has a unique taste...I was nauseated from the smell of whey and didn`t have a good first impression either, but my husband loved it and said it belongs in a dessert-it had distinct caramel salt and sweet overtones-so might try a cheesecake or some meat marinades. But it will have to wait for the next batch....I underestimated how fast it cooks down at the end and burnt the whole lb and a half. Lesson learned :S
Sorry, just to be clear: this is using "sweet whey", the kind produced from making cheese using rennet. It won't work if you made fresh cheese by just directly curdling milk using acid, right? (I.e. it won't work using sour whey).
HELLO JENNIFER. I HAVE A COUPLE OF QUESTION I HOPE YOU CAN ANSWER. COULD YOU ALSO DO THIS WITH LEMON JUICE INSTEAD OF VINEGAR AND WOULD IT CHANGE THE FLAVOR OF THE RICOTTA. ALSO CAN YOU AGE THIS RICOTTA CHEESE IN A CHEESE CAVE. I AM JUST STARTING ON MAKING CHEESE AND YOUR VIDEO ON MAKING RICOTTA IS VERY SIMPLE TO MAKE. I ENJOYED YOUR VIDEO.
Yes, you can use lemon juice. (I haven't done that, though, but I don't think it will affect the flavor...in a negative way.) As for aging, I have no idea! Since ricotta is practically boiled, a lot of the good stuff has been killed, so I'm not sure what the point of aging it would be. (I freeze my ricotta.)
Imagine my surprise when I searched for “make ricotta” and I saw a very familiar thumbnail! (Was it from a Nate mastermind?) Thanks so much for all the tips!!
So cool! The less waste the better. :) I just made ricotta from whole milk and am excited to try and get more. How many times can you do this process with the whey?
You can also use that liquid in breadmakin to give it near sourdough notes with hints of sharp cheesiness. It also provides a lot of the nutrients of the milk, but doesnt have so much of fats so as to make the bread overly cakey. Similarly, it makes a wonderful soup stock base and rly prty much any cookin where you may use water or milk or vinegar or wine normally. Its less creamy than milk, bcuz that creamyness became all the cheese, but its still very much akin to milk
Everything I've read has said that it's better to use very fresh whey to make whey ricotta. However, I've never tried freezing and then boiling the whey myself. I kinda doubt it will work, but I always encourage people to experiment for themselves. You never know what you might learn!!
We tried it, and didn’t get anything. But maybe because when first making cheese we read the °C instead of °F so we had already gotten to the high temp when making the cheese 🤦🏼♀️
So why didn't I just get that the first time? Because I didn't let it sit undisturbed for 20 minutes or because it had to be done with whey? Can I use lemon again instead of vinegar? Is twice the end of this reboiling/recurdling? I was thinking about using the cream on top of the whey (when cooled) for butter. Haven't done it to prove it works. Will this steal the ricotta potential from the whey? I dumped my first curds from whole milk (just a regular jug) into homemade ice cream made with the whole milk...to try to thicken it so it doesn't turn into ice milk. Cheesy ice cream.
I am a beginner at cheese making. I have some equipment but I don’t have a cheese press. I just found a local dairy farm with Jersey cows fresh. What would you recommend to make with a gallon of milk
Yay for finding local raw milk!! My blog jennifermurch.com has a handful of fresh, no-press cheeses (go to recipe index and scroll down to cheesemaking). People always go nuts for yogurt cheese, so that's a winner. Quark is the milk-based version of cream cheese. Cuajada is a salty Nicaraguan cheese that goes great with beans and rice. And Belper Knolle is a garlicky, black pepper cheese that lasts for months and months. And remember, you can always jerryrig a press by wrapping the curds in cheesecloth and then pressing with a jug of water or some books! Good luck!
You mean if no curds rise to the top? That happens to me, and I think it means the pH was off or something. It's not uniformly consistant for me, mostly because I'm not testing pH and such.
Was this done with raw milk or pasteurized? I have some low heat pasteurized, non homogenized quart of cream that I just made butter from for the first time ever. It turned out really good. I have a pint of what they call buttermilk except it's thin, not thick like store bought. I saw on another video that if it's raw it would thicken up if left out overnight but mine isn't raw. Do you think I could make ricotta out of what I have leftover?
If you used vinegar to make the cottage cheese, then the whey isn't considered sweet (the cheese needs to be from cultured milk in order to get a sweet whey), so I don't think it will work. But you can always try!
Will this work with the whey from store bought milk? I used skim milk for milk chews for my dogs and have a ton of whey leftover. The acid is lime juice. Do I need to add more/vinegar once it's heated?
Ooo, I really don't know. Since it's skim milk (one strike against it) and storebought (two strikes), I kinda doubt you'll get very much. But it's certainly worth a shot! Just heat the fresh whey (make sure it's only a few hours old) to 180 and see what happens. If it's not forming any curd at that point, glug in some vinegar and see if that helps. If it's a bust, then you only lost the cost of the heating the whey, and you gained a lesson, so you come out even. Good luck!
@@jmilkslinger oh please please please do this cheese! I've got so much milk and need to learn all it takes in making a cheese like this! I thought your video might be kind of flaky and thinking you may not know what your doing ( there's alot of people out there not experienced and just doing a video) Boy , I'm SO happy to be wrong and was so giddy about thiz..I have so much milk ! Yes please do this cheese, I'm on standby on the wait! God bless , looking forward to it
Hi! Thank you for this video. I made yogurt in my dehydrator and half the time it comes out like yogurt and half the time it separated. I thought it was because the metal cap was on too tight. I kept watching it this time and made sure cap was on lightly. I eat it either way. Not sure what I'm making when it separated. I'm new to this. Would you know why it's not staying yogurt??
When you say "separated," do you mean there's just a little whey? My yogurt sets firm, but as soon as you scoop some out, you start to see whey (same as with store-bought plain yogurt). But if there's a LOT of whey, them maybe the yogurt is incubating for too long, or at too high of a temp? I incubate my yogurt in warm water (though I have used a dehydrator before, too), and I remove it as soon as it has set, usually between 6-8 hours.
@@jmilkslinger Hi Jennifer, I reduced heat to 100°> it separated again but I still love whatever it was that I made. Do you know if that's a cheese that I made? I am now making a new batch with a facecloth over top instead of loose lid to see if that makes a difference. How long does whey last in fridge? Thank you !!
I just tried using left over whey from some yogurt i made recently (I used UHT full cream milk and it made perfect greek yogurt). I waited until the whey looked similar to yours and then added white vinegar. Nothing happened. Does it matter how old they whey is? or what milk the whey came from? Is there anything I can use the unsuccessful whey/vinegar liquid for? I'd hate to just waste it. Thanks, hugs from Oz
Whey from yogurt doesn't work for making ricotta, unfortunately. If you'd like to know more about it, feel free to download the (free) foundations doc at milkslinger.com --- that should hopefully clear things up for you!
Hello!, thank you for your recipe. This morning I made some cheese (used a gallon of whole milk store bought and white vinegar) and had left a lot of whey. Looking for a recipe on what to do with it I found you. I followed all your instructions to the t. The only difference is that I started with a lot less whey than you. I reheated it and when it was very hot to the touch (I do not own a thermometer) I added about 1/2 cup of white vinegar. I stirred it and turned the heat off, let it rest but nothing happened. Just very thin clumps of "curds" not even significant as to make a bit of ricotta. The whey was not yellow, it was whitish and I thought it had something left to make at least 1/2 cup of ricotta! Do you have any idea of what might have happened?
Yes, you used an acid whey because you acidified your cheese with vinegar. For making ricotta from whey, it needs to be a sweet whey, or whey from a cheese that's cultured with bacteria cultures (like clabber, freeze-dried cultures, buttermilk, etc).
@@jmilkslinger Thank you! Now I know, next time I have to buy something like you mentioned since I do not have any. Is rennet ok? I have heard that it is used for cheese makig.
I have another question. I have about a gallon of whey that looks more white than yellow. I had originally made mozzarella (around 3 am this morning) by adding white vinegar and have this white whey left over. Question is can I use lemon juice, or can I add both lemon juice and the vinegar or just use vinegar again? Your advice and response is greatly appreciated.
That kind of whey won't work for ricotta --- it needs to be made from sweet whey. (I have more info on this in the free Foundations doc which you can get at milkslinger.com)
Goodness Gracious . It did work. I took a chance and while it was heating it was making curds so when the temperature got to 194-200 I added 3TB lemon juice and 1/2 TB of vinegar and it produced 14.6 ounces of Ricotta, so just say 14ounces cause the plastic container was included with the weight.
Yes! Once it's frozen, the texture gets a little more grainy/water, so I use frozen ricotta in baking --- pancakes, baked ziti, etc --- and reserve the fresh ricotta for fresh eating.
Thanks for sharing. Can I please ask if the whey is from making cheese using the vinegar/lemon method? And if so, does it make the ricotta extra sour to further add more vinegar to create the ricotta? I'm super keen to make my first ever batch of cheese using lemon juice and would love to make ricotta from the whey.
I was waiting for it to spill 😅. Anyway, great video. So how do you get that much whey in the first place? I lie in UAE and ricotta is expensive here. Just bought my very first tub cuz it came on sale. And it's maybe 200-250 grams. So it's not going to yield that much whey. How does one start from so little?
For ricotta from whey, you're supposed to use whey that's only a couple hours old. I know you can freeze whey to use as a culture for future cheeses, but I'm doubtful it would work to freeze whey that you'll use for making ricotta. I could be wrong, though!
Im so confused .. i tried to make cottage cheese from some clabbered milk i had, once i started to heat it up it looked like it was just whey and then as it heated up more it loked more like this (didnt add vinegar) 🤷🏻♀️ this was my first time attempting anything like this ... Any ideas what im doing wrong?
Hi Jennifer. You mentioned you made this ricotta from your butterkase whey (I saw the video - Excellent and very informative btw) . So on this ricotta, does the whey include the 1/2 pot of full whey you removed, plus the diluted remaining whey (with the water to wash the curds)? So you essentially had 2 parts whey and 1 part water?
Loved the video! Did you start with grade a pasteurized homogenized whole milk to get the whey? Does it matter? I do not have access to raw or non-homogenized milk For context, I’m trying to make mozzarella and then use the whey to make ricotta, thank you!
So glad I saw this post! Today I used grocery store whole milk because I couldn't get to my raw milk supplier. My mozzarella set up fine but I could not turn my leftover whey into ricotta. I was questioning what went wrong. This helps alot! Thank you!
This sometimes happens to me, too, and it's so frustrating! A couple things to consider: Is the whey fresh? (Like, only a couple hours old.) Did you heat the whey to 180 degrees before adding the white vinegar? How much vinegar did you add? (I don't measure, but I think I use roughly 2 tablespoons of vinegar per gallon of whey.) Did you only stir it briefly and then let it sit, undisturbed? Aside from these things, I'm not really sure.... It's not an exact science (for me, anyway) --- thus the reason it feels like magic, ha!
@@jmilkslinger Oh good to know, it is not just me. I think the whey was about 5 hours old (I did it at night time), maybe that is too long. I have heard you had to do it quickly. I probably added the vinegar earlier than you mentioned. I think I added 2 table spoons of vinegar. I stirred it but didn't get it sit. Yes, I had hoped it would be like magic but I will have another go next week and see what happens. It looks a lot of fun when it works.
What kind of milk do you use when you're making cheese? I've made yogurt and kefir for years, and I just made my first fresh cheese. And I want to learn to make cheese. There's just nothing better than good cheese.
I tried too. Nothing! My whey is from yogurt which was strained through a very fine yogurt strainer. Maybe this leaves nothing left in the whey to do this.
I may have missed something or, in ignorance of recipes not realised which kind of whey you used. Is your whey from Cultured Cheese making (using live bacteria) or from using a coagulator such as vinegar, lemon juice or rennet.??? (My curd cheese is with rennet).
(I think you saw my response over on Smitten Kitchen, but I'm posting it here, too, just in case.) We use our leftover whey to feed the pigs and dogs, water the plants, etc. Or I just dump it down the drain… Oh! And you can always use it in baking or popsicles and smoothies….but since I only use a fraction of the leftover whey in other food, it hardly seems worth it most times. I don't know if you can make ricotta from the whey leftover from making (whole milk) ricotta, but you can certainly try. My hunch is that the yield, if there's any at all, would be so slight that it wouldn’t be worth it.
@@jmilkslinger You cud try boilin down the extra whey to make a reduced stock from it that wud contain much stronger notes of the whey even and probs be even tastier in cookin; while also grtly decreasin the amount of whey you have. Like a demiglace whey.
Hi, I tried this, but got no curds... could it be because the whey was frozen before? Or because the previous cheese I made was only made with vinegar, not Rennet. Would that make a difference?
I've tried this 2x now and it didn't turn out. Can you help me trouble shoot? I used left over whey from cream cheese that I made with raw milk. The temperature was close to 200* bc that was when it finally got to a slow boil. I didn't have the foam on top like your video. Should I have boiled til there was foam? I used white vinegar as well. I just hate to waste this! And I really want to make ricotta :)
I think I’ve found out that it does matter where the whey comes from. I did not culture the milk I made the cream cheese with. I think that had something to do with it.
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Im from Croatia and work in cheese factory. When we make this kind of cheese what we call it skuta we add on 61° milk and salt and at 89°-91° vinegar about 4 litres od vinegar goes on 1300 litres of whey. Try to mix ricotta with cottage cheese and then add honey (I do not mix iz evenly to have somewhere more and less honey for better taste) this 3 ingredients makes wonderful delicious healthy meal!!!
How interesting. Thank you from London, England. X
Just out of curiosity, how much milk do you add to the 1300 litres of whey. Is adding milk necessary?
@@adamfreeman5609 hey I only now see you comment! We add about ccc 30 litres of milk on 1300 litres of whey. If you do not add milk skuta will not be produced or will be not much as you will except it to be.
@@markecgazda3880very nice information
Omg…finally in the fourth try, magic happened. I realized I had to watch for the boiling, curd change rather than the temperature heat and voilá…success. My whey was at 207 degrees, just for anyone who has trouble with this like me. Newbie cheesy queen.
Look at that sparkling crown!!! 🤩
I'm right there with you. This is my first try and I got a whole lot of nothing. I'm at 210. maybe my thermometer is broken
@@sarag1158 I had the same issue. I was using left over whey from some yogurt i made recently and I waited until it got to the rolling boil and added white vinegar and nothing. The temp got up to about 103c/217f.
I’m so impressed by how it didn’t boil over 😳
I was anxious the whole time 😂
If you salt, press and age the cheese you get ricotta solatta. It’s like Parmesan.
I'm curious how u make it!
Or the Mexican equivalent…cotija
I found Sporendonema Casei on my whey curds
@@jessieallen1894 wrap it in cheesecloth, rub some salt over it then put it in the mould with a pot of jam or something on top as a weight. Resalt it once a day for five days, turning it over each day. Then leave it in a container in the fridge for two to four weeks. If it starts to get a mold on it, wipe it off with some salt water kitchen towel. Probably won’t get a mold though.
@@raynarksyou’re amazing, thank you!!!
To think other RUclipsrs were advising me to feed leftover whey to my plants! Thanks so much for this video, you're a lifesaver x
Altho the calcium from the whey is super good for your plants. Will help with flowering and fruit production like tomatoes
@@monicasmall9252 but it can spoil the earth
@@liiishilindude how
@@ironagentm544 it’s milk and it goes bad. I mean for house plants, for the outside ones its probably ok
@@liiishilin it’s not milk, it’s whey which has different properties, such has less fats and sugars, which make it safer than milk. The only problem with whey is it’s acidity
I've never been soo excited to watch someone make cheese of leftover Whey
Hi, Thanks for this vid, my first attempt at making mozzorella, I ended up with cream cheese instead, then used this vid to make this ricotta, and mixed it together,
I have to say the Cream cheese turned out Delicious, the Ricotta mixed in with it was Very nice as well.
I made the mistake of not scooping it out and poured it straight into a catcher, so it broke up but still good anyway.
You are one of a few who makes proper ricotta 🙌🏻
You are the only one doing it the right way!
You mean, the right whey 😅
I"m a novice and learning. I appreciate this presentation. I'm left with some whey and realizing it is still nutritious, I'd like to put it to use for the table before feeding our pig or our plants or bathing my face 😀
Hey! I wanted to share that I accidentally made a TON of ricotta today. I had 2 1/2 gallons of whey left over from making terrible cheddar. I had been storing it in the fridge for a few days. I was boiling it down to make whey caramel, but it looked chunky. I decided to strain it through a synthetic cheese cloth, and almost THREE POUNDS of ricotta emerged from that 2 1/2 gallons! No added vinegar, no added milk, just simmered the whey for about 45 minutes. What the heck!!
That's fantastic! (And I guess that means the whey was quite acidic...!?)
@@jmilkslinger Maybe from sitting in the fridge for a few days? 🤔
at christmas and a couple other times a year, i'll make ricotta after making cheese to use in 72 hour lasagna. i do 4 gal cheese batches, so i usually end up with almost 3 gallons of whey . that gets around 2 lbs of ricotta - perfect qty for my needs.
What is 72 hour lasagna?
@@jmilkslinger sauce that takes 72 hours in several cycles of cooking/cooling, plus homemade pasta, mozz, and ricotta. there are 96 hour versions out there, but some go to extremes, heheheh
Hi there, just wondering what sort of cheese you make for your lasagna? And is it easy
@@adamfreeman5609 I make "quick" mozzarella and ricotta. neither is really difficult, nor do they take a long time. both are fresh and can be eaten right away. tasty!
@@HBrooks well in that case I don't think you will be successful as you cannot use whey from acid coagulated cheese making. I made a farm cheese and tried to re cook the whey to make ricotta and got zero
Thanks for this.. I make Greek yogurt every week and I need to use your method to make use of the whey instead of discarding it. Very much appreciate it.
I use the whey from Greek yogurt in place of buttermilk. Buttermilk biscuits using whey instead of buttermilk us incredibly delicious.
Thanks for the video so what did u do with the leftover water? Did you discard it?
Can you use wheyfrom kefir cheese?
I'm wondering if this worked. I've always assumed that whey from yogurt would be different than whey from say mozzarella or farmers cheese because it cultures. Am I wrong?
@@helenekema6220some do but there is a third cheese you can make from it called gjetost. Well I suppose it wouldn't legally qualify as a cheese since the ricotta making took most of the milk protein but we're not the FDA so whatever. It tastes like browned butter to me but others find it tastes more like caramel.
Some use it in their ferments while others like to soak their beans/legumes/grains in it to make them more digestible. I have no studies to back it up but some say that it makes them less gassy when eating beans. It's also popular to marinate meat. Some people don't like game meat and find that a whey marinade makes it more palatable.
Just waiting the 20 mins for the curds to form.... hopefully ive got ricotta 😁 thank you for your easy to follow recipe 👍🏻
Yes, that’s how my neighbor in Italy used to make ricotta over 60 years ago, but she used regular vinegar. Happy to see you sharing this recipe
Holy Smoke, why didn't I know this before. I've been wasting my Whey. I don't actually throw it down the sink. I use it on my garden. But now I can make a second batch of cheese. How cool is THAT!? Liked and Subbed......
If you boil it down after you make ricotta you can make gjeost which tastes like browned butter or caramel. You add a bit of cream or milk at the end to make it more luscious. I've eaten it on bread but it makes an excellent addition to some baked goods if you boil it down less than the directions say (Nutella consistency).
Great video. Trying to develop my cheese making skills and I'll be trying this with my next pot of whey!
Nice. That's a great tip. I actually did this by accident the first time I tried making my own cheese. And the taste! It is amazing!
It's so unexpected as far as the weight you got. I always imagined it wasn't worth it in the end, but this is very exciting.
I know! Every now and then I don't get enough to make it worth while, but most of the time I get loads. Too much, really (ha!).
Ricotta only means "recooked" if you use whole milk and add acid and cook you will produce the same type of cheese, a soft curd. The primary differences are that the whey method slightly increases protein, the traditional Italic cheese making (the method used since the bronze age with whole milk) has a higher fat content, and ricotta if left to ferment for the night can have a slightly different flavor profile however that is highly dependent on what type of milk was used.
Yeah, but this is a great way to use the when left over from making Yougurt, I'm saving mine só I can make ricota 😜🥰
I have been freeze drying my whey and it is amazing how much solids are left behind.
I'll get a full compressed half gallon of dried solids out of 2 gallons of whey. Im hoping it will also be good for culture stock. Max temp in my freeze dryer was set low, at 85F.
I've dried yogurt culture stock as well.
It has worked great for new batches
This is fascinating!!
What do you use the freeze dried solids for?
Great video! For the remnants that settle, I gently scrape the bottom of the pot, then fish the rest out with a metal strainer - like cleaning a fish tank. It only adds another 10% or so, but I hate to waste any.
See, id just pull out the cheese cloth, but id do that regardless cuz i prefer a dryer texture to my cheeses heh.
Totes gonna do this tho, saved the whey from a gallon of milk i turned into cheese the other day; that i flavoured up with garlic dill and parsley. Was probs gonna use it in a bread instd (i love that it provides all the benefits of milk but doesnt make the bread too cakey like milk wud do) but more cheese sounds even better... And i can still use whats left in bread xD
Perfect video for me, I made yogurt and have left over whey , ricotta cheese it is. 👍
Albudercust? Trying go figure out the cheese your saying. What was the culture you used for the cheese? Can you do a video on that main cheese you made?
Dangit! I wish I'd found all this info about making ricotta from whey the other day when I made cottage cheese for the first time. I could have had ricotta, too!
It really is like magic once you add the vinegar. Neat!
I appreciate the guidance for using the whey's appearance rather than temperature. I'm about to move to a place that sits at 5000' above sea level, and I know that cooking will be different there. The boiling temperature is different, so using temperature as a guide probably won't work.
Thanks for the video! Can you please tell me how many days you can store the way in the fridge
If using it for making ricotta, it needs to be used within a couple hours. To use for culturing other cheeses, about 48 hours. To use for soup and such, 1 week.
Thank you! I have thrown out so much whey that could have been ricotta!!
Hells yeah lady! Great job.
Wow, thanks for this! I wonder what else can I do with the whey from making kefir cheese and yoghurt.
You can make caramel sauce from whey. I just made it yesterday. It's tangy a bit salty (just right) and sweet. If you Google it, there is a recipe, the only recipe out there.
yesterday I made Mozzarella with your recipe - and it turned out so well 🥰 🙏 and I had no idea what I do with the Whey 🙄 maybe the next time watch all your videos first 🤣🤣
Whoo-hooo!!!
I tried this and it didn't turn out. I did do a rennet cheese recipe. I'll have to try your example exactly and see it works better. I still used the whey to make a big batch of rice. I need to get a freeze dryer eventually. I saw one comment about freeze drying whey. What a good idea lol.
Hi there! Loved your video and it thrills me to see you enjoying making your own cheese. I'm on a beginners cheesemaking journey myself and came across your video when hunting for ways to use up the leftover whey from my very first attempt. Can I ask what you added to the milk for the first cheese you made that resulted in all that whey.... (the one you show in your press at the end)? I made a very simple paneer cheese yesterday by adding vinegar to hot milk and after scooping the curds out, I have loads of whey left over. Here we see you adding vinegar to yours and making ricotta but will this work if I've already used vinegar making the paneer?
The cheese in the press is a Butterkäse, which is a thermophilic cheese. I don't recall which kind of culture I used, but probably Kazu (a freezedried culture) or homemade yogurt.
I have not tried making ricotta with whey from making a vinegar-based cheese because, yes, it seems redundant. But maybe it would work? I'd have to do some research...
Adding more Milk/Cream to the Whey increases the flavor and a higher yield of the Ricotta curd.
Is it possible to use lemon juice instead of the white vinegar? A lot of white vinegar from corn and I don’t have a problem with corn.
@@evelyny7037 Yes, Lemon Juice is fine...I've NEVER heard of a reaction to Corn from Vinegar... but these days I DON'T doubt it.. do you have Group Therapy or a Safe Space where others can join?
Have you considered making Mysost Cheese after the Ricotta? My family started cheesemaking when a family member got heart issues and can't have any milk fat-we make mozzarella with 0% milk (organic), then ricotta, and just discovered that we can cook down all the whey that is left to make the mysost! Nothing wasted :)
I've made Mysost once, and hated it, ha! But that could be because I maybe did it wrong? I know some people really love it, and I haven't tried it since, so I'm pretty sure my first impressions aren't exactly fair.
I don't think it would be practical for me to make regularly, though, considering the length of time it takes to cook down the whey and the amount of whey I have to use. For me, it's more efficient to feed it to the pigs....
@@jmilkslinger That makes sense....we are stuck in the city, so no pigs to convert the excess whey into something useful. It has a unique taste...I was nauseated from the smell of whey and didn`t have a good first impression either, but my husband loved it and said it belongs in a dessert-it had distinct caramel salt and sweet overtones-so might try a cheesecake or some meat marinades. But it will have to wait for the next batch....I underestimated how fast it cooks down at the end and burnt the whole lb and a half. Lesson learned :S
@@bethm1448 Yeah, I didn't much care for the smell of the cooking whey, either. Maybe Mysost is an acquired taste? I know lots of people adore it.
How do you make the Mozzarela?
Maysot cheese
Sorry, just to be clear: this is using "sweet whey", the kind produced from making cheese using rennet. It won't work if you made fresh cheese by just directly curdling milk using acid, right? (I.e. it won't work using sour whey).
Yes, that is my understanding.
HELLO JENNIFER. I HAVE A COUPLE OF QUESTION I HOPE YOU CAN ANSWER. COULD YOU ALSO DO THIS WITH LEMON JUICE INSTEAD OF VINEGAR AND WOULD IT CHANGE THE FLAVOR OF THE RICOTTA. ALSO CAN YOU AGE THIS RICOTTA CHEESE IN A CHEESE CAVE. I AM JUST STARTING ON MAKING CHEESE AND YOUR VIDEO ON MAKING RICOTTA IS VERY SIMPLE TO MAKE. I ENJOYED YOUR VIDEO.
Yes, you can use lemon juice. (I haven't done that, though, but I don't think it will affect the flavor...in a negative way.)
As for aging, I have no idea! Since ricotta is practically boiled, a lot of the good stuff has been killed, so I'm not sure what the point of aging it would be. (I freeze my ricotta.)
@@jmilkslinger THANK YOU. I DID NOT REALIZE YOU COULD FREEZE IT
Thank you! This was a very helpful video!
Very Nice, thank you
Imagine my surprise when I searched for “make ricotta” and I saw a very familiar thumbnail! (Was it from a Nate mastermind?) Thanks so much for all the tips!!
Yes!!! We were in the same zoom call. (I miss those!)
So cool! The less waste the better. :) I just made ricotta from whole milk and am excited to try and get more. How many times can you do this process with the whey?
Just once.
Thank you for this! What do you do with the leftover liquid AFTER you’ve scooped out the ricotta?
We feed it to our pigs or use it to water plants.
@@jmilkslinger thx!
You can also use that liquid in breadmakin to give it near sourdough notes with hints of sharp cheesiness. It also provides a lot of the nutrients of the milk, but doesnt have so much of fats so as to make the bread overly cakey.
Similarly, it makes a wonderful soup stock base and rly prty much any cookin where you may use water or milk or vinegar or wine normally.
Its less creamy than milk, bcuz that creamyness became all the cheese, but its still very much akin to milk
Great Video! Thank you for your work. How long can I store the ricotta in the fridge?
If it's salted, about a week. Unsalted, only several days. (And you can freeze it, too! Though the texture won't be quite as tender....)
@@jmilkslinger thank you so much! 🙏 Greetings from Germany ❤️
@@annabesel3188 You're so welcome!!
Can you use the whey after making ricotta
Not for cheese (I don't think) --- we feed it to our pigs.
Great video I’m definitely going to try it!
Just curious how long does it last in the fridge?
If it's unsalted, then 3-5 days, probably. Salted, a couple weeks.
Thank you so much for this video! I make very less cheese at a time ( 1 litre max). Can I freeze the whey and then boil various batches together?
Everything I've read has said that it's better to use very fresh whey to make whey ricotta. However, I've never tried freezing and then boiling the whey myself. I kinda doubt it will work, but I always encourage people to experiment for themselves. You never know what you might learn!!
We tried it, and didn’t get anything. But maybe because when first making cheese we read the °C instead of °F so we had already gotten to the high temp when making the cheese 🤦🏼♀️
So why didn't I just get that the first time? Because I didn't let it sit undisturbed for 20 minutes or because it had to be done with whey?
Can I use lemon again instead of vinegar?
Is twice the end of this reboiling/recurdling?
I was thinking about using the cream on top of the whey (when cooled) for butter. Haven't done it to prove it works. Will this steal the ricotta potential from the whey?
I dumped my first curds from whole milk (just a regular jug) into homemade ice cream made with the whole milk...to try to thicken it so it doesn't turn into ice milk. Cheesy ice cream.
I am a beginner at cheese making. I have some equipment but I don’t have a cheese press. I just found a local dairy farm with Jersey cows fresh. What would you recommend to make with a gallon of milk
Yay for finding local raw milk!! My blog jennifermurch.com has a handful of fresh, no-press cheeses (go to recipe index and scroll down to cheesemaking). People always go nuts for yogurt cheese, so that's a winner. Quark is the milk-based version of cream cheese. Cuajada is a salty Nicaraguan cheese that goes great with beans and rice. And Belper Knolle is a garlicky, black pepper cheese that lasts for months and months. And remember, you can always jerryrig a press by wrapping the curds in cheesecloth and then pressing with a jug of water or some books! Good luck!
You have changed my life.
So what can I do to fix it if the curds do not set?
You mean if no curds rise to the top? That happens to me, and I think it means the pH was off or something. It's not uniformly consistant for me, mostly because I'm not testing pH and such.
Was this done with raw milk or pasteurized? I have some low heat pasteurized, non homogenized quart of cream that I just made butter from for the first time ever. It turned out really good. I have a pint of what they call buttermilk except it's thin, not thick like store bought. I saw on another video that if it's raw it would thicken up if left out overnight but mine isn't raw. Do you think I could make ricotta out of what I have leftover?
All my milk is raw. You can always try it and see!
Should I add more vinegar if I used some to make cottage cheese where the whey came from?
If you used vinegar to make the cottage cheese, then the whey isn't considered sweet (the cheese needs to be from cultured milk in order to get a sweet whey), so I don't think it will work. But you can always try!
Will this work with the whey from store bought milk? I used skim milk for milk chews for my dogs and have a ton of whey leftover. The acid is lime juice. Do I need to add more/vinegar once it's heated?
Ooo, I really don't know. Since it's skim milk (one strike against it) and storebought (two strikes), I kinda doubt you'll get very much. But it's certainly worth a shot! Just heat the fresh whey (make sure it's only a few hours old) to 180 and see what happens. If it's not forming any curd at that point, glug in some vinegar and see if that helps. If it's a bust, then you only lost the cost of the heating the whey, and you gained a lesson, so you come out even. Good luck!
So what are these comtsiners like? Do they have holes at thr bottom?
Yep, mesh plastic baskets for making ricotta.
i had a question does yogurt whey works for this ?
No, not that I'm aware of....
ok thank you@@jmilkslinger
What was the cheese you made to get the whey? Can you do a video on the cheese you made?? What's it called ? Budapest?
In this video, the whey came from a Butterkäse (Butter cheese). I haven't done a video on that one yet, but you just may have inspired me!
@@jmilkslinger oh please please please do this cheese! I've got so much milk and need to learn all it takes in making a cheese like this! I thought your video might be kind of flaky and thinking you may not know what your doing ( there's alot of people out there not experienced and just doing a video)
Boy , I'm SO happy to be wrong and was so giddy about thiz..I have so much milk ! Yes please do this cheese, I'm on standby on the wait!
God bless , looking forward to it
Great 👏👏👏😃
Hi! Thank you for this video. I made yogurt in my dehydrator and half the time it comes out like yogurt and half the time it separated. I thought it was because the metal cap was on too tight. I kept watching it this time and made sure cap was on lightly. I eat it either way. Not sure what I'm making when it separated. I'm new to this. Would you know why it's not staying yogurt??
When you say "separated," do you mean there's just a little whey? My yogurt sets firm, but as soon as you scoop some out, you start to see whey (same as with store-bought plain yogurt).
But if there's a LOT of whey, them maybe the yogurt is incubating for too long, or at too high of a temp? I incubate my yogurt in warm water (though I have used a dehydrator before, too), and I remove it as soon as it has set, usually between 6-8 hours.
@@jmilkslinger Hi Jennifer, it separated to half yogurt and half whey. Tastes like a cheese- yogurt.
@@lisagarrett6966 Reduce the temp and see if that changes things. I incubate in 100-degree water.
@@jmilkslinger will do! Thank you !!!
@@jmilkslinger Hi Jennifer, I reduced heat to 100°> it separated again but I still love whatever it was that I made. Do you know if that's a cheese that I made? I am now making a new batch with a facecloth over top instead of loose lid to see if that makes a difference. How long does whey last in fridge? Thank you !!
what you do with the left water after you make ricotta?
Feed it to the pigs.
I just tried using left over whey from some yogurt i made recently (I used UHT full cream milk and it made perfect greek yogurt). I waited until the whey looked similar to yours and then added white vinegar. Nothing happened. Does it matter how old they whey is? or what milk the whey came from? Is there anything I can use the unsuccessful whey/vinegar liquid for? I'd hate to just waste it. Thanks, hugs from Oz
Whey from yogurt doesn't work for making ricotta, unfortunately. If you'd like to know more about it, feel free to download the (free) foundations doc at milkslinger.com --- that should hopefully clear things up for you!
Hello!, thank you for your recipe.
This morning I made some cheese (used a gallon of whole milk store bought and white vinegar) and had left a lot of whey. Looking for a recipe on what to do with it I found you. I followed all your instructions to the t. The only difference is that I started with a lot less whey than you. I reheated it and when it was very hot to the touch (I do not own a thermometer) I added about 1/2 cup of white vinegar. I stirred it and turned the heat off, let it rest but nothing happened. Just very thin clumps of "curds" not even significant as to make a bit of ricotta.
The whey was not yellow, it was whitish and I thought it had something left to make at least 1/2 cup of ricotta!
Do you have any idea of what might have happened?
Yes, you used an acid whey because you acidified your cheese with vinegar. For making ricotta from whey, it needs to be a sweet whey, or whey from a cheese that's cultured with bacteria cultures (like clabber, freeze-dried cultures, buttermilk, etc).
@@jmilkslinger Thank you! Now I know, next time I have to buy something like you mentioned since I do not have any. Is rennet ok? I have heard that it is used for cheese makig.
I have another question. I have about a gallon of whey that looks more white than yellow. I had originally made mozzarella (around 3 am this morning) by adding white vinegar and have this white whey left over. Question is can I use lemon juice, or can I add both lemon juice and the vinegar or just use vinegar again? Your advice and response is greatly appreciated.
That kind of whey won't work for ricotta --- it needs to be made from sweet whey. (I have more info on this in the free Foundations doc which you can get at milkslinger.com)
Goodness Gracious . It did work. I took a chance and while it was heating it was making curds so when the temperature got to 194-200 I added 3TB lemon juice and 1/2 TB of vinegar and it produced 14.6 ounces of Ricotta, so just say 14ounces cause the plastic container was included with the weight.
@@jmilkslingeri forgot to reply to your comment but I did just comment back. It did work and I am amazed.
@@francinepetrice4039 Well, what do you know! That's fantastic! Thank you for reporting back!
Yes Im very much amazed at the results too.
Can you do this with whey that’s leftover from straining yogurt?
Nope!
Do I need to let the whey from fridge get to room temperature before heating it?
Nope!
So now what do you do with the whey after making ricotta?
Feed it to the animals! (I write about this on the Milkslinger Foundations doc which you can download for free at milkslinger.com)
Thank you! Can you freeze ricotta?
Yes! Once it's frozen, the texture gets a little more grainy/water, so I use frozen ricotta in baking --- pancakes, baked ziti, etc --- and reserve the fresh ricotta for fresh eating.
Thanks for sharing. Can I please ask if the whey is from making cheese using the vinegar/lemon method? And if so, does it make the ricotta extra sour to further add more vinegar to create the ricotta? I'm super keen to make my first ever batch of cheese using lemon juice and would love to make ricotta from the whey.
The whey I use for ricotta is sweet whey, from making a cultured, rennet-coagulated cheese.
Love this. I've always cringed when letting whey go down the drain. No more!
That is something I have never heard of, much less seen. Quite a surprise. To think of throwing out all that whey.
I was waiting for it to spill 😅.
Anyway, great video. So how do you get that much whey in the first place? I lie in UAE and ricotta is expensive here. Just bought my very first tub cuz it came on sale. And it's maybe 200-250 grams. So it's not going to yield that much whey. How does one start from so little?
If you make lots of cheese, you get lots of whey!
Norwegians been doing it for quite sometime now. Its a staple in houses.
So cool. I have a small amount of whey from making yogurt. Is there and issues with freezing the whey until you have enough to make your cheese?😊
For ricotta from whey, you're supposed to use whey that's only a couple hours old. I know you can freeze whey to use as a culture for future cheeses, but I'm doubtful it would work to freeze whey that you'll use for making ricotta. I could be wrong, though!
Can whry from m a king yoghurt be used i wonder
Nope.
Then you make the cheese what do you do with the left over whey? Mine didn't turn out
Feed it to the pigs or water plants!
Im so confused
.. i tried to make cottage cheese from some clabbered milk i had, once i started to heat it up it looked like it was just whey and then as it heated up more it loked more like this (didnt add vinegar) 🤷🏻♀️ this was my first time attempting anything like this ...
Any ideas what im doing wrong?
I have not tried to make cottage cheese from clabber, but "cheese from scratch" has a video about that on RUclips, I think.
Can I re-use the whey again after making cheese the first time?
You can not reuse the whey after you've used it to make ricotta.
Hi Jennifer. You mentioned you made this ricotta from your butterkase whey (I saw the video - Excellent and very informative btw) . So on this ricotta, does the whey include the 1/2 pot of full whey you removed, plus the diluted remaining whey (with the water to wash the curds)? So you essentially had 2 parts whey and 1 part water?
No, I just use the undiluted whey for ricotta and feed the diluted stuff to the pigs. . . or plants.
Can I use the leftover whey from making cottage cheese to do the same?
If it's slow-cultured cottage cheese, then yes.
Loved the video! Did you start with grade a pasteurized homogenized whole milk to get the whey? Does it matter? I do not have access to raw or non-homogenized milk
For context, I’m trying to make mozzarella and then use the whey to make ricotta, thank you!
I use raw milk. I have not tried making ricotta from whey leftover from making mozzarella, so I'm not sure if that would work.
So glad I saw this post! Today I used grocery store whole milk because I couldn't get to my raw milk supplier. My mozzarella set up fine but I could not turn my leftover whey into ricotta. I was questioning what went wrong. This helps alot!
Thank you!
I tried to heat the whey but the bubbles were tiny and there was no curd. I tried to make the acidic whey ricotta cheese. Help!
This sometimes happens to me, too, and it's so frustrating! A couple things to consider: Is the whey fresh? (Like, only a couple hours old.) Did you heat the whey to 180 degrees before adding the white vinegar? How much vinegar did you add? (I don't measure, but I think I use roughly 2 tablespoons of vinegar per gallon of whey.) Did you only stir it briefly and then let it sit, undisturbed? Aside from these things, I'm not really sure.... It's not an exact science (for me, anyway) --- thus the reason it feels like magic, ha!
@@jmilkslinger Oh good to know, it is not just me. I think the whey was about 5 hours old (I did it at night time), maybe that is too long. I have heard you had to do it quickly. I probably added the vinegar earlier than you mentioned. I think I added 2 table spoons of vinegar. I stirred it but didn't get it sit. Yes, I had hoped it would be like magic but I will have another go next week and see what happens. It looks a lot of fun when it works.
@@jacwindsor5552 It's definitely not just you --- keep trying!
Can we use this method with Yogurt whey?
No, it's needs to be made with sweet whey from a cultured cheese.
What kind of milk do you use when you're making cheese? I've made yogurt and kefir for years, and I just made my first fresh cheese. And I want to learn to make cheese. There's just nothing better than good cheese.
Congratulations on making your first fresh cheese! Cheesemaking is addictive, so watch out!
I use our raw milk: Holstein and Jersey.
could i do still do this with whey from yogurt instead of cheese?
No.
Does that work with whey left over from milk kefir?
Not that I know of.
would this work on whey from yogurt-making?
Nope!
Thanks
Can you use the whey from making yogurt?
My chickens like drinking the whey, but I would like to get ricotta made.🇨🇦
I have never done this, but according to this website, you can . . . in a sort of roundabout way. bit.ly/3dRwyML
Does this process work with whey from making yogurt in an instant pot?
Nope!
what about hte left of ricotta water?
Use it to water plants, feed it to chickens/pigs, in bread in place of water, toss it....
Tried it twice and I don't get that foam at 180 degrees. I added the vinegar and Nothing. Doest work for me
Me too. I don't know what I'm doing wrong
I tried too. Nothing!
My whey is from yogurt which was strained through a very fine yogurt strainer. Maybe this leaves nothing left in the whey to do this.
I may have missed something or, in ignorance of recipes not realised which kind of whey you used. Is your whey from Cultured Cheese making (using live bacteria) or from using a coagulator such as vinegar, lemon juice or rennet.??? (My curd cheese is with rennet).
Sweet whey, from a rennet-coagulated cheese.
What do you do with the whey after making the ricotta? Can you make more ricotta?
(I think you saw my response over on Smitten Kitchen, but I'm posting it here, too, just in case.)
We use our leftover whey to feed the pigs and dogs, water the plants, etc. Or I just dump it down the drain… Oh! And you can always use it in baking or popsicles and smoothies….but since I only use a fraction of the leftover whey in other food, it hardly seems worth it most times.
I don't know if you can make ricotta from the whey leftover from making (whole milk) ricotta, but you can certainly try. My hunch is that the yield, if there's any at all, would be so slight that it wouldn’t be worth it.
@@jmilkslinger thank you for replying to me here, as well, and for remembering me!
@@jmilkslinger You cud try boilin down the extra whey to make a reduced stock from it that wud contain much stronger notes of the whey even and probs be even tastier in cookin; while also grtly decreasin the amount of whey you have.
Like a demiglace whey.
How long can I store this for?
Unsalted ricotta lasts 3-5 days in the fridge. Salted ricotta lasts 1-2 weeks. Frozen, it lasts months.
Hi, I tried this, but got no curds... could it be because the whey was frozen before? Or because the previous cheese I made was only made with vinegar, not Rennet. Would that make a difference?
Yes, both those things could negatively impact the outcome.
Can you reuse the left over whey from this process ? Like a second time?
Not for cheesemaking, but you can use it in cooking in place of water, if you like.
Is that sweet or acidic whey though? And does it work with both?
Sweet. I've never tried making ricotta from acidic whey.
I've tried this 2x now and it didn't turn out. Can you help me trouble shoot? I used left over whey from cream cheese that I made with raw milk. The temperature was close to 200* bc that was when it finally got to a slow boil. I didn't have the foam on top like your video. Should I have boiled til there was foam? I used white vinegar as well. I just hate to waste this! And I really want to make ricotta :)
How did you culture the milk for the cream cheese?
I don't get ricotta from whey every single time. Sometimes it works and sometimes it doesn't.
I think I’ve found out that it does matter where the whey comes from. I did not culture the milk I made the cream cheese with. I think that had something to do with it.
@@juliejohnston2408 Ah yes, that would probably be the reason.