Since I am making a mass amount of cheese today (well a mass amount for me anyway) I thought I would use all the leftover whey from the cheese and make some ricotta from it. Since you have already curded and used up most of the proteins from your milk you do not get very much Ricotta from your whey. The usual yield is only 1-2 cups from a two gallon batch of cheese. But since I am making 6 gallon total I should get 4-6 cups from it total. Not a lot but I can use it to make Lasagna one of these days
- 1-2 gallons of whey
- 1/4 cup vinegar per 2 gallons of whey
- salt to taste
- Heat your whey to 200°F, or a low boil. Then add in your vinegar
- Stir and let the curds come together for five minutes or so, then drain the pot into your cloth-lined colander.
- The bulk of the whey should drain out within the first 5 minutes, and you will have a nice layer of ricotta left. Which you can eat or use in your favorite recipe
It is not a very difficult cheese to make. Luckily you can freeze ricotta so you can save it up until you have enough for whatever recipe you have.