Homemade Ricotta Cheese

When I made mozzarella cheese, I discovered that you can make ricotta cheese with just a few steps.  The word ricotta actually means cooked twice and that is what you do.  You take the left over whey and cook it again.

How. Much. Fun!!

So much fun, in fact, that I forgot to take some of the pictures so pay extra attention so you don’t forget a step!

Here is what you need:

All of the whey left over from the mozzarella cheese.

1/8 cup of vinegar

(You can add about 1 cup of milk at this point to increase the yield if you want.)

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Add the vinegar to the pot with the whey and cook to 180 degrees. (Add the milk here as well if desired.)

photo(31)Line a colander with cheese cloth and slowly pour the whey into the cloth.  Hang it and let it drain for a couple of hours  (Yes….that is a pony tail holder hanging from my kitchen faucet!!  🙂 )  Whey is rich in nutrients.  If you don’t want to throw it out, here are some ideas of how to use it.

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When the cheese is ready it will be dry and crumbly.  This yielded 8 ounces of ricotta cheese.

photo(34)Add salt if desired and store in refrigerator until ready to use. Lasagna……..HERE WE COME!!!

Find out how to make your own lasagna noodles.

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2 Comments (+add yours?)

  1. ihtreuer
    Jun 17, 2013 @ 18:43:07

    Be careful, ricotta is a gateway cheese, soon you will be making other types of cheese. Well done! another option is to replace the vinegar with lemon juice. You get a nice citrus note to the cheese.

    Reply

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