What god send, I’m in Ontario Canada,have been looking for ricotta for 2 days now, to no avail. After a disappointing few days I log into your site, serendipity.
Thanks so much for this series of videos! I looked in the Walmart app just now and saw that they have an 8 qt package of Great Value full fat powdered milk for $12.44. I will pick some up either today or tomorrow. I just finished a batch of Greek yogurt and have a qt of whey left from the half gallon of milk I started with. Even though it is not "necessary" at the moment to make things from scratch I love being able to do these things. Usually the result is so much better than store bought, you know what is in your food and It generally costs a lot less. Plus, it is fun!
Thank you for this❗️I've been experiencing the OUT OF THIS WORLD taste of making my own Yogurt, Cream Cheese, Cottage Cheese from Raw Milk & I am looking forward to adding this Ricotta to my list😄👍🏼
I couldn’t get it to work either Pam, all of my whey is from making Greek yogurt. I did like you. I added more acid and it didn’t work. Thank you for doing the research, I was very frustrated about the vagueness of what type of whey to use. I will try it with whole milk and my whey.
Pam, I recently noticed 'Nido' whole powdered milk in the baby food section of Winco (also Walmart). Bought some to test it out, but haven't gotten to it yet. Manufactured by Nestle foods and mostly used in the Latin American market (product of Mexico). I'm not sure, but it seems like this should be a good source for long term storage and much improved availability over other full fat powdered milk found in the prepper industry. Do you have any experience with, or information about this product.
Make sure you read the Nido labels. Some Nido is whole milk and some is "toddler milk" which I think perhaps has sweetener and/or other ingredients. Walmart usually has Nido in the Mexican food section.
So excited to try this. Thank you so much for continuing through the fail as I have seen other video's and I didn't believe them. Lasagna being my favorite! Have a great day and thanks for these video's.
I am enjoying this series. Experimentation question: I wonder if you could use whole milk that you have freeze dried in your dryer in this experiment. I would appreciate your thoughts on this idea.
Oooh! What a great subject! I have 8-10 jars of whey in my freezer! I use it in my bread, or pour it on my tree’s & foundation plants, if it’s been sitting around too long. I used to get raw Jersey cow milk from a local farmer until she went under and lost everything. (Fresh Jersey milk is unbelievably delicious!) Now I buy from my local coop and only occasionally make yogurt. I’ve seen several recipes for making ricotta with whole milk - obviously not the original way of making it from whey. I always thought that the amount of ricotta yielded from whey would be awfully small - guessing a few tablespoons per quart…but perhaps using ‘sweet whey’ would be very different! Thank you so much for that information! I’m going to get out my test strips next time I have whey in my kitchen.
Thanks for watching our video and letting us know about your experiences making ricotta. We are sorry to hear about your friend who lost very thing and hope that she is doing well. Jim
Just curious if you could use dehydrated Heavy Whipping Cream as a fat source with the non or low fat powered milk? I have all this on hand in my pantry.
I somehow got confused between the first process where you added acid and the second process where you said you had “acidic” whey and you pointed to the cultured side of the board. Can you explain further?
Is safe to use liquid smoke when canning your veggies ? And what seasonings we should not use when canning ? THANKS ! and thank you for ALL your work and sharing it with us !!!
In the UK I buy my Indian food supplies from Natco. I shop on line with them. They do full fat milk powder. No idea where else they are in the world. Maybe worth trying Asian stores as they probably use full fat in sweet making?? Just an idea. Good luck.
Nido milk is a powdered milk that is a full fat powdered milk. You can usually find in Mexican grocery stores because they use it as baby food for their children. Only recently have I seen it in a large chain store but it was a lot more expensive than the mexican store.
You can use up "acid whey" from yogurt-making by baking homemade Na'an bread in a cast iron skillet. Makes: 6 small loaves -- 1 packet active yeast -- 3/4 cup leftover whey from yogurt-making -- 2 Tablespoons olive oil -- 1 teaspoon salt -- 2 teaspoons sugar -- 2 cups all-purpose flour Directions: Combine still-warm whey and active yeast in a large mixing bowl and allow to proof for 5-10 minutes. Mix in oil and sugar. Add flour and salt and mix until the dough comes together. Knead on floured surface 7-8 minutes, adding flour as needed. Dough should not be dry, but be workable without sticking to your hands. Place dough into lightly oiled bowl. Cover with a damp towel and place in a warm spot to rise until doubled in size, about 1 hour. When dough has risen, punch it down. Heat a cast-iron skillet over high heat. Divide dough into 6 balls. On a floured work surface, roll dough into a thin oval "teardrop pita" shape. Cook 2-3 minutes on the first side, until it bubbles up. Flip, and cook the second side for 2-3 minutes. Remove to a platter and brush with butter or olive oil. Repeat with remaining dough. PREPPER TIP: Put a second cast-iron griddle on top of your skillet to keep the heat in your pan as you cook. This will help compensate for "variable" temperatures such as a campfire or gas stove on a windy day. It will help the Na'an bread get extra puffy.
I love how you admit to failures (which makes us forgive ourselves when we have failures, too) and then persist to get to a solution. This was great to watch. Do you ever use whey in your garden? If so, how?
I dehydrate my leftover whey and powder it, then use it in the garden. I also wash and dry egg shells, powder and use those for tomato plants. They are heavy calcium feeders. I have enough throughout the year to use all summer on the tomatoes. After making bone broth, same thing with bones. Dry and powder and you have bone meal. Hope this helps!
Great idea about the bones! I've been throwing my bones over the fence into the woods where my little dogs can't get to them. What a waste!@@firequeen2194
I have some Nido full fat powdered milk from Walmart that has 'expired' awhile ago and is still great. Doesn't last as long as non fat, they say, but I'm pleased with how long I've gotten out of it so far. I keep it dark, cool and dry in my basement.
Can you do this in the instant pot on the yogurt boil setting? It boils to 180 degrees. I make yogurt in my instant pot and have a yogurt strainer I use to drain the whey. If I use ultra pasteurized milk I don’t use the boil setting but if I use regular milk then I use the boil setting.
Glad you showed the fail! I have 2 week old whey too and was going to do this too. Now I have realistic expectations! Found a bag of whole powdered A2 milk from Azure Standard- making it now - stay tuned!
I've always used white vinegar and ended up with something that was a bit more like farmer's cheese. So your success was from half gallon whole milk with two cups whey reserved from the yogurt making process, heated to ~180 and subsequently adding another half cup of said whey essentially as it was still cooling? Am I correct? I 💕 love this series 😃👍
Question: can the whey be reused to make another batch of ricotta? or maybe more batches than that? Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
She said that when the milk in the pot turned to whey, I interpreted that to mean that the protein was all used up and could not be used again to make cheese.
This is so helpful! It's so much easier for me to keep powdered milk on hand than to buy milk. I made the Greek yogurt, saved the whey and now I get double the bang for my buck with some Ricotta! Plus, I don't have to go to the store to buy my yogurt or Ricotta anymore. Thanks!
Not sure about anyone else, but I haven't been getting notifications, nor seeing videos under my subscriptions, and I subscribed and have the bell notification turned on.
It’s not so strange at all, I’ve had the same with some of my other subscriptions, they disappear for a time then start regularly popping up again. YT notifications seem spotty, at best. 😢
@@RoseRedHomestead Thanks, I'll give that a go. I really enjoy your videos, so I thought something had happened to you, and went to check your channel manually to see that I somehow missed quite a lot of videos.
I’m struggling to understand the difference between adding acid to pasteurized milk to make queso blanco, queso fresco, paneer, cream cheese, farmer’s cheese, cottage cheese, and ricotta. They’re all adding acid to milk. Ricotta is made from whey after cheese is made, not from fresh milk, so I’m super confused by what you’ve made here. Is the difference just in the texture and firmness of set?
There are so many recipes out there that I understand the confusion. The acid process turns out various cheeses with very little taste difference, but you can get a texture difference. There are recipes for ricotta made both using acid added to milk and whey added to milk. I think it is easiest to just pick a way that makes the taste and texture you like best and use that!
here's what I learned.... IF you make cheese with the entire whole milk.. cream and all you can use the whey to make ricotta.. IF you skim off the cream to make butter then make cheese the whey does not have enough to make ricotta.... my experience. Temps are the same..
The information I gathered from viewing various postings as you noted, is a few add'l options being one gentle utilized 1/4-1/2 cup of apple cider versus white vinegar, and 2 cups of whole milk, now that said, I am with you on if milk if available, and so the solution in that case is to have a goat or two rather since they are herd animals, and milk them, of which if in the city limits, you can have as pets without concern. In addition to the fact, that you can make goat milk cheese, ricotta, cottage cheese, cream cheese as you have and do with even abit less stomach difficulties for any that may have such effects.
Thank you for sharing this project with us. Will for sure try it myself. For lasagna I sometimes use whipped cottage cheese or pulse some cottage cheese in my food processor to substitute the more expensive ricotta cheese.
The information here on acidic whey vs sweet whey isn’t exactly correct. Please check your sources again, or maybe you just misspoke when making this video? In any case, let me clarify: Acidic whey comes from making cheese using an acid source. Like vinegar or lemon juice (since lemons contain citric acid). Sweet whey comes from making yogurt, or cheeses that are made using rennet. Bonus note: acidic whey is sometimes referred to as sour whey, because acids have a sour taste to them.
I purchased Hoosier Farms powdered cream for storage. Due to the fat, I know it won't store long. Only about a year, I would guess. I wonder if you could add that to our non-fat powdered milk. What do you think?
Pam, thank you for doing this and thanks for keeping and sharing the “failure”. I learned a lot from it. I’ve made ricotta before but not from whey. I will be saving up my excess whey and giving this a try. Thanks again! ❤🇨🇦🥛
Yes, the idea behind failure is not that you "blew it" and got something other than expected. It is what did you learn for it? So, next time you can apply what you learned and make it better. Jim
This is how I make my cheese, but I use rennet or lemon juice. I like that the whey can be used instead. I have whey leftover from yogurt that I made last week and this weekend. I’ve been contemplating what to use it for, and now I know! I do have milk that I made from whole milk powder! I bought it on Amazon. Hoosier Farm. What do you think the leftover whey can be used for, besides feeding to the chickens, adding to the compost or watering plants? By the way, the snow is beautiful! I live in central Texas but was raised in upstate NY. I really miss the snow! If you stand outside, you can hear the “silence” of the snow falling. OST people don’t understand that, but if you listen carefully you can heat it. It’s the best sound ever! It’s so soothing and comforting to me.
Leftover whey can also be used in baked bread as the liquid portion..Also to make gravy's for a one dish casserole as to not waste...But yep watering garden plants is good use..
This should be titled "Make Ricotta Cheese My Whey"
Hah! That's clever!
Hahaha thump! That's me laughing my head off😅
Great comment! Whey to go! 😉
@@heavenbound2713 LOL
Love this ❤❤❤
What god send, I’m in Ontario Canada,have been looking for ricotta for 2 days now, to no avail. After a disappointing few days I log into your site, serendipity.
Thanks so much for this series of videos! I looked in the Walmart app just now and saw that they have an 8 qt package of Great Value full fat powdered milk for $12.44. I will pick some up either today or tomorrow. I just finished a batch of Greek yogurt and have a qt of whey left from the half gallon of milk I started with.
Even though it is not "necessary" at the moment to make things from scratch I love being able to do these things. Usually the result is so much better than store bought, you know what is in your food and It generally costs a lot less. Plus, it is fun!
Is that 8 qts of the full fat actual powdered milk or it "makes 8 qts/2 gallon" once it's reconstituted?
Thank you for this❗️I've been experiencing the OUT OF THIS WORLD taste of making my own Yogurt, Cream Cheese, Cottage Cheese from Raw Milk & I am looking forward to adding this Ricotta to my list😄👍🏼
You are so brave to be honest and natural in what you do. your explanations.... XXX
Freeze Dry some whole milk and store in a quart jar! It works beautifully!
I couldn’t get it to work either Pam, all of my whey is from making Greek yogurt. I did like you. I added more acid and it didn’t work. Thank you for doing the research, I was very frustrated about the vagueness of what type of whey to use. I will try it with whole milk and my whey.
In our area we have Dollar Tree stores, and they have shelf stable milk. That might work for you.
Yummy!!! I'm definitely making this! The first thing I'll make with it will be cannoli filling! 😋
Whey can be added to soups if you cannot use it for making cheese.
Pam you were so excited about the flavor. That was a Eureka moment!
Your experiment has helped me figure out how to make ricotta without rennet, or lemon or vinegar! Thanks for making this tutorial video for us!
You are so welcome! Jim
Pam, I recently noticed 'Nido' whole powdered milk in the baby food section of Winco (also Walmart). Bought some to test it out, but haven't gotten to it yet. Manufactured by Nestle foods and mostly used in the Latin American market (product of Mexico). I'm not sure, but it seems like this should be a good source for long term storage and much improved availability over other full fat powdered milk found in the prepper industry. Do you have any experience with, or information about this product.
Make sure you read the Nido labels. Some Nido is whole milk and some is "toddler milk" which I think perhaps has sweetener and/or other ingredients. Walmart usually has Nido in the Mexican food section.
Alaska Granny likes that brand. I hope you give it a try and report back to us 😉👍
I used it all the time for my coffee and used it all my childhood in Venezuela. Liquid milk it's pretty much a western thing
Great video. Thank you so much for sharing. Im excited to try this.
You are so welcome! Jim
I love making ricotta! I then make tortellini, ravioli and lasagna and freeze.its so yummy!
So excited to try this. Thank you so much for continuing through the fail as I have seen other video's and I didn't believe them. Lasagna being my favorite! Have a great day and thanks for these video's.
You are so welcome! Enjoy yourself and let know the results. Jim
Very helpful video; thank you for sharing your newfound information!
Pam, Hoosier Hill Farm from Indiana has powdered whole milk! Congratulations on your ricotta, it looks great.
I am enjoying this series. Experimentation question: I wonder if you could use whole milk that you have freeze dried in your dryer in this experiment. I would appreciate your thoughts on this idea.
I would imagine so... Reconstitute it and treat it as Rose Red did with her store bought milk. But let's see what she says!
Oooh! What a great subject! I have 8-10 jars of whey in my freezer! I use it in my bread, or pour it on my tree’s & foundation plants, if it’s been sitting around too long. I used to get raw Jersey cow milk from a local farmer until she went under and lost everything. (Fresh Jersey milk is unbelievably delicious!) Now I buy from my local coop and only occasionally make yogurt. I’ve seen several recipes for making ricotta with whole milk - obviously not the original way of making it from whey. I always thought that the amount of ricotta yielded from whey would be awfully small - guessing a few tablespoons per quart…but perhaps using ‘sweet whey’ would be very different! Thank you so much for that information! I’m going to get out my test strips next time I have whey in my kitchen.
Thanks for watching our video and letting us know about your experiences making ricotta. We are sorry to hear about your friend who lost very thing and hope that she is doing well. Jim
Just curious if you could use dehydrated Heavy Whipping Cream as a fat source with the non or low fat powered milk? I have all this on hand in my pantry.
Im so happy for you! All that experimentation bore fruit!
Wonder if you can freeze the whey to store until there is enough to make a large batch of ricotta. Would that possibly keep it fresh enough.
I have never been able to get ricotta from curd whey. Never had a failure with cultured whey.
I somehow got confused between the first process where you added acid and the second process where you said you had “acidic” whey and you pointed to the cultured side of the board. Can you explain further?
You can freeze dry your own whole milk. I do 2 gallons divided between the 5 trays of my large freeze dryer.
We have found that for any liquid, we need to pre-freeze in the trays in our regular freezer and freeze dry. Jim
I have a full fat powdered milk I found in my local grocery store (UK based) maybe your grocery store has it you just haven't seen it ?
Do you think it would work with adding raw milk instead of "whole"
I bought mmy whole powdered milk at Walmart.
Is safe to use liquid smoke when canning your veggies ? And what seasonings we should not use when canning ? THANKS ! and thank you for ALL your work and sharing it with us !!!
I have successfully made the best polish farmer’s cheese from cultured milk and will try the whey to make ricotta….wish me luck.
Absolutely. Jim
Yummy ricotta!
Is there anything we can make with the strained whey, and the leftover from the big pot?
Does it matter what kind of pan to use for making the cheeses?
Is the whey rendered from the ricotta usable, or is it exhausted?
Rose, Judee's sells whole fat powdered milk.
I have a question. Could liquid mile made from powdered milk be added in place of whole milk?
Yes, Jim
❤❤❤
I wonder if the left whey after this can make any more cheese?
Sure
Time to make manicotti and cannoli ;)
16:14 and 18:05 you can see Betty’s OH face.
I am looking for full fat powdered milk also. All I have is low fat. Keep me informed.
Nido. Walmart Mexican food section
In the UK I buy my Indian food supplies from Natco. I shop on line with them. They do full fat milk powder. No idea where else they are in the world. Maybe worth trying Asian stores as they probably use full fat in sweet making?? Just an idea. Good luck.
Walmart has Great Value brand full fat powdered milk in 8 qt bag for $12.44.
👏👏👏👏👏👏👏👏👏👏👏👏👏👏😘
Nido milk is a powdered milk that is a full fat powdered milk. You can usually find in Mexican grocery stores because they use it as baby food for their children. Only recently have I seen it in a large chain store but it was a lot more expensive than the mexican store.
I also seen it in Asian and Filipino grocery stores.
I have seen it at Costco /Sam's Club, also. In the baby section. Even at Save-A-Lot (also in the baby section).
You can use up "acid whey" from yogurt-making by baking homemade Na'an bread in a cast iron skillet.
Makes: 6 small loaves
-- 1 packet active yeast
-- 3/4 cup leftover whey from yogurt-making
-- 2 Tablespoons olive oil
-- 1 teaspoon salt
-- 2 teaspoons sugar
-- 2 cups all-purpose flour
Directions:
Combine still-warm whey and active yeast in a large mixing bowl and allow to proof for 5-10 minutes. Mix in oil and sugar. Add flour and salt and mix until the dough comes together.
Knead on floured surface 7-8 minutes, adding flour as needed. Dough should not be dry, but be workable without sticking to your hands.
Place dough into lightly oiled bowl. Cover with a damp towel and place in a warm spot to rise until doubled in size, about 1 hour.
When dough has risen, punch it down.
Heat a cast-iron skillet over high heat. Divide dough into 6 balls. On a floured work surface, roll dough into a thin oval "teardrop pita" shape.
Cook 2-3 minutes on the first side, until it bubbles up. Flip, and cook the second side for 2-3 minutes.
Remove to a platter and brush with butter or olive oil. Repeat with remaining dough.
PREPPER TIP: Put a second cast-iron griddle on top of your skillet to keep the heat in your pan as you cook. This will help compensate for "variable" temperatures such as a campfire or gas stove on a windy day. It will help the Na'an bread get extra puffy.
Thank you!
Thank you for sharing your Nana recipe.
Pam, you can freeze your yogurt whey to save up until you have enough for later use.
Thanks for that tip!
Our ricotta without preservatives is 6 or 7$ for 500 gms in Ontario
@@janew5351 yikes! You've made me even more appreciative of the lower dairy and other fresh produce here in the deep south!
Walmart sells the Nido whole milk powdered milk. It comes in a big yellow can. In my Walmart it is usually found up, on the top shelf.
I love how you admit to failures (which makes us forgive ourselves when we have failures, too) and then persist to get to a solution. This was great to watch. Do you ever use whey in your garden? If so, how?
Thank you for your comments. Jim
I dehydrate my leftover whey and powder it, then use it in the garden. I also wash and dry egg shells, powder and use those for tomato plants. They are heavy calcium feeders. I have enough throughout the year to use all summer on the tomatoes. After making bone broth, same thing with bones. Dry and powder and you have bone meal. Hope this helps!
Great idea about the bones! I've been throwing my bones over the fence into the woods where my little dogs can't get to them. What a waste!@@firequeen2194
@@firequeen2194how in the world do you dehydrate and powder whey?
What great timing! I was just researching what to do with leftover yogurt whey and I found a method very similar to what you have discovered! Hooray!
I have some Nido full fat powdered milk from Walmart that has 'expired' awhile ago and is still great. Doesn't last as long as non fat, they say, but I'm pleased with how long I've gotten out of it so far. I keep it dark, cool and dry in my basement.
How long have you had it? I have some as well. I figure it'll last a long time properly stored.
I have freeze dried whole lactose free milk over the last several months. Would this work?
Can you do this in the instant pot on the yogurt boil setting? It boils to 180 degrees. I make yogurt in my instant pot and have a yogurt strainer I use to drain the whey. If I use ultra pasteurized milk I don’t use the boil setting but if I use regular milk then I use the boil setting.
You can make Gjetost from whey, too. It's one of the brown cheeses from Scandinavia.. Delicious stuff!
I have no idea what that is. Never heard of brown cheese. Sounds interesting!
Gjetost is a wonderful dessert cheese, perfect with fruit.
Nice job. One failure to one amazing success...I love watching your channel and learning new things.
You can get Nido whole milk at several grocery stores. Sometimes in the ethnic section.
Your left over whey from making ricotta may be used like buttermilk in baking. One more use!
I just looked on Amazon, they have full fat powdered milk
Glad you showed the fail! I have 2 week old whey too and was going to do this too. Now I have realistic expectations! Found a bag of whole powdered A2 milk from Azure Standard- making it now - stay tuned!
How did it turn out?
Does the "failed" whey still have protein and able to be used for baking, etc.?
Sometimes it takes an adventurous spirit to make things work. You certainly have that character.
Could you make your own full fat powdered milk, by freeze drying whole milk?
Hi Pam, I just watched your taco soup and canning beans videos-loved them! Can the Taco soup be pressure canned? Thanks for all you do! 👍
I’ve pressure canned taco soup it comes out wonderfully.
I've always used white vinegar and ended up with something that was a bit more like farmer's cheese. So your success was from half gallon whole milk with two cups whey reserved from the yogurt making process, heated to ~180 and subsequently adding another half cup of said whey essentially as it was still cooling? Am I correct? I 💕 love this series 😃👍
Yes, you are correct. Glad you like the series! Thanks.
@@RoseRedHomestead you're a sweetie; ty for the reply! 🤗 Air hug from over here!!
You’re amazing. I like how you experiment and take us on the journey.
The whey from yogurt has the live cultures needed to make cheese. All or most of the cheese is produced from the milk.
Question: can the whey be reused to make another batch of ricotta? or maybe more batches than that? Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
I was goign to ask the same thing.
She said that when the milk in the pot turned to whey, I interpreted that to mean that the protein was all used up and could not be used again to make cheese.
Thank you for doing the finding out for us!
I make homemade Greek yogurt. Have been wondering if I could freeze dry that strained whey into whey powder.
Use the failed whey for plants
This is so helpful! It's so much easier for me to keep powdered milk on hand than to buy milk. I made the Greek yogurt, saved the whey and now I get double the bang for my buck with some Ricotta! Plus, I don't have to go to the store to buy my yogurt or Ricotta anymore. Thanks!
That is great! Jim
Not sure about anyone else, but I haven't been getting notifications, nor seeing videos under my subscriptions, and I subscribed and have the bell notification turned on.
That is really weird. I am not sure what could have happened. You might try unsubscribing and then re-subscribing to see if that helps.
It’s not so strange at all, I’ve had the same with some of my other subscriptions, they disappear for a time then start regularly popping up again. YT notifications seem spotty, at best. 😢
@@RoseRedHomestead Thanks, I'll give that a go. I really enjoy your videos, so I thought something had happened to you, and went to check your channel manually to see that I somehow missed quite a lot of videos.
I’m struggling to understand the difference between adding acid to pasteurized milk to make queso blanco, queso fresco, paneer, cream cheese, farmer’s cheese, cottage cheese, and ricotta. They’re all adding acid to milk. Ricotta is made from whey after cheese is made, not from fresh milk, so I’m super confused by what you’ve made here. Is the difference just in the texture and firmness of set?
There are so many recipes out there that I understand the confusion. The acid process turns out various cheeses with very little taste difference, but you can get a texture difference. There are recipes for ricotta made both using acid added to milk and whey added to milk. I think it is easiest to just pick a way that makes the taste and texture you like best and use that!
Have you thought of storing dehydrated cream powder and adding it to your powdered milk to boost the fat content? That might work.
I had the same result when I used fresh cultured whey. I haven't tried again.
here's what I learned.... IF you make cheese with the entire whole milk.. cream and all you can use the whey to make ricotta.. IF you skim off the cream to make butter then make cheese the whey does not have enough to make ricotta.... my experience. Temps are the same..
The information I gathered from viewing various postings as you noted, is a few add'l options being one gentle utilized 1/4-1/2 cup of apple cider versus white vinegar, and 2 cups of whole milk, now that said, I am with you on if milk if available, and so the solution in that case is to have a goat or two rather since they are herd animals, and milk them, of which if in the city limits, you can have as pets without concern. In addition to the fact, that you can make goat milk cheese, ricotta, cottage cheese, cream cheese as you have and do with even abit less stomach difficulties for any that may have such effects.
Coagulation of casein molecules makes cheese and yogurt. There's no way to make cheese from remaining whey that has no casein.
Thank you for sharing this project with us. Will for sure try it myself. For lasagna I sometimes use whipped cottage cheese or pulse some cottage cheese in my food processor to substitute the more expensive ricotta cheese.
Sounds great! Jim
Add some herbs. It'll be wonderful as a spread! I you can find raw milk, OMG, it's whole different animal!!!
The information here on acidic whey vs sweet whey isn’t exactly correct. Please check your sources again, or maybe you just misspoke when making this video? In any case, let me clarify:
Acidic whey comes from making cheese using an acid source. Like vinegar or lemon juice (since lemons contain citric acid).
Sweet whey comes from making yogurt, or cheeses that are made using rennet.
Bonus note: acidic whey is sometimes referred to as sour whey, because acids have a sour taste to them.
Is it just the acid in whey that causes the ricotta to form? Can you just use vinegar instead>
Amish Stores may carry full-fat powdered milk.
I purchased Hoosier Farms powdered cream for storage. Due to the fat, I know it won't store long. Only about a year, I would guess. I wonder if you could add that to our non-fat powdered milk. What do you think?
Awesome
I’m confused why that ricotta is considered cultured. I love the recipe though
It seems expensive to me to use 4.79 litres of milk for 2 cups of Ricotta cheese?
.
Incredible! So happy you’re offering this series. I’ve always just added my whey to cream soups or bread dough. Cheese will be better! Thank you.
How long does whey last in the refrigerator after collecting it?
I found whole milk powder on Amazon. Can't wait to try this!
I think if you had a farm with a cow this would be great but to buy milk from the grocery store and make it just does not seem cost effective.
Can you freeze dry whole milk?
So pile ON the whey!
Pam, thank you for doing this and thanks for keeping and sharing the “failure”. I learned a lot from it. I’ve made ricotta before but not from whey. I will be saving up my excess whey and giving this a try. Thanks again! ❤🇨🇦🥛
Yes, the idea behind failure is not that you "blew it" and got something other than expected. It is what did you learn for it? So, next time you can apply what you learned and make it better. Jim
Freeze dry whole milk
Amazon💖💖👍👍💖💖
Can you buy whey?
16:15 the most wholesome reaction I have ever seen :p
The taste of REAL FOOD❗️😉
7:00
This is how I make my cheese, but I use rennet or lemon juice. I like that the whey can be used instead. I have whey leftover from yogurt that I made last week and this weekend. I’ve been contemplating what to use it for, and now I know! I do have milk that I made from whole milk powder! I bought it on Amazon. Hoosier Farm. What do you think the leftover whey can be used for, besides feeding to the chickens, adding to the compost or watering plants?
By the way, the snow is beautiful! I live in central Texas but was raised in upstate NY. I really miss the snow! If you stand outside, you can hear the “silence” of the snow falling. OST people don’t understand that, but if you listen carefully you can heat it. It’s the best sound ever! It’s so soothing and comforting to me.
Leftover whey can also be used in baked bread as the liquid portion..Also to make gravy's for a one dish casserole as to not waste...But yep watering garden plants is good use..
I wonder if unsalted butter can be added to the powdered milk to mimic full fat milk…..
Interesting. Jim