How To Make Ricotta From Leftover Whey

Ingredients

• 4 gallons Whey (Leftover whey from any cheese‑making process; should be at room temperature before heating)
• 0.25 cup Distilled White Vinegar (Adds acidity to precipitate the ricotta curds; use distilled for neutral flavor)

Instructions

1. Gather whey and prepare equipment

   Measure out 4 gallons of whey, set aside a clean large bowl for the drained whey, and line your molds with cheesecloth if desired.

   Time: PT5M

2. Heat whey to curd‑forming temperature

   Place the whey in the large pot and heat over medium heat, stirring occasionally, until it reaches 160‑180 °F (71‑82 °C).

   Time: PT20M

   Temperature: 160‑180°F

3. Add vinegar to precipitate curds

   Remove the pot from heat and slowly stir in ¼ cup distilled white vinegar. Watch as white curds begin to form and rise to the surface.

   Time: PT5M

4. Let the curds set

   Cover the pot and let it sit undisturbed for about 20 minutes so the curds firm up.

   Time: PT20M

5. Prepare molds and line with cheesecloth

   While the curds are resting, arrange your cheese molds or perforated containers on a tray. If using cheesecloth, line each mold with a piece large enough to fold over the edges.

   Time: PT5M

6. Transfer curds to molds

   Using the ladle, gently scoop the curds into the prepared molds, filling each to the brim. Allow the curds to settle; they will shrink slightly as excess whey drains.

   Time: PT5M

7. Let ricotta drain and set

   Let the filled molds sit for 30 minutes at room temperature, or until the ricotta reaches your desired firmness.

   Time: PT30M

8. Remove and store ricotta

   Carefully lift the cheesecloth (or use a spatula) to release the ricotta from each mold. Transfer to a container, cover, and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

90

Protein

5 g

Carbohydrates

3 g

Fat

6 g

Fiber

0 g