How To Make Ricotta From Leftover Whey
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- čas přidán 12. 06. 2024
- Making whey ricotta is a lot easier (and tastier!) than I thought it would be. As for what to do with the ricotta, the options are endless: stuffed shells and baked lasagnas, cheesecake, add it to pancake batter, canolis, mac and cheese, berry ricotta cake, etc.
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RECIPES and LINKS
Whey Ricotta Recipe: bit.ly/3jEG05f (blog)
Ricotta Pancake Recipe: bit.ly/3ObGHBb (blog)
Ricotta Basket Molds: bit.ly/3x2ha6q (New England Cheesemaking)
CHAPTERS
00:00 The big mystery
00:43 Heating the whey
01:35 Add the vinegar
02:11 Rest the curds to firm up
02:30 Scoop the ricotta into the molds
03:55 The yield
04:30 Lush it up!
04:51 How does it taste? - Jak na to + styl
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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!!!
I’m so impressed by how it didn’t boil over 😳
To think other CZcamsrs 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
@@lidiawithani6883dude how
@@ironagentm544 it’s milk and it goes bad. I mean for house plants, for the outside ones its probably ok
@@lidiawithani6883 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
You are one of a few who makes proper ricotta 🙌🏻
I've never been soo excited to watch someone make cheese of leftover Whey
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? 🤔
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.
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 😀
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 the only one doing it the right way!
You have changed my life.
Thank you! This was a very helpful video!
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!
Great video. Trying to develop my cheese making skills and I'll be trying this with my next pot of whey!
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!).
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......
Hells yeah lady! Great job.
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!
Very Nice, thank you
It really is like magic once you add the vinegar. Neat!
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
Just waiting the 20 mins for the curds to form.... hopefully ive got ricotta 😁 thank you for your easy to follow recipe 👍🏻
Thank you! I have thrown out so much whey that could have been ricotta!!
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?
Great 👏👏👏😃
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?
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!!
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
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.
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.
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?
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...
wow!
After watching and making many notes on home cheese I tried it. 1 gallon store milk heated to 180 degrees. I added 2 pints plain yogurt. Nothing else. Put cover on pot to keep warmth and ignored it for 2 hours approximately. I checked and had curds. Separated and squeezed out whey. Combined both whey to reheat for ricotta. Heated for 45 minutes. No trace of curd. I figured I had done something wrong. After some basic analysis this is the unknown issues of cheese making. 1- when you rely upon acid or any chemical reaction to form a curd the inescapable limit is that when the chemical is used in the teaction no more curd can be made. The unused milk content (whey) is thrown out, fed yo pets or made into ricotta. My whey no longer had any milk fat or protein to form another curd. The yogurt culture simply fed on sll the available nutrients and then stopped. Extremely simple and rational. The conclusion is that if you are able to make ricotta from whey, then the original cheese process is extremely flawed and you are wasting valuable resources. There are many videos which are poorly thought out and presented.
I'm happy you made some homemade ricotta!
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 make yoghurt than cream cheese than ricotta out of same milk.
Wow, you really like living on the edge! Like literally! 🤣 Anytime I have a pot of ANYTHING even remotely as close to the edge like you have in this video, it’s absolutely going to make a GIANT MESS all over my stove! 😵💫
I make huge messes ALL the time.🤣
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 😜🥰
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!!
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!!
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.
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!)
That is something I have never heard of, much less seen. Quite a surprise. To think of throwing out all that whey.
First time cheese making. Whole store bought gallon. Added 2 containers evaporated milk. Followed instructions to heat and added 2 pints plain yogurt. No acids. One channel dsid acid whey prevents ricotta from whey. Basic ingredients. I had no cheese cloth. But had silk gauze from other projects; works great. Finer material and non absorbent. When curd formed I twisted the silk gauze to press put more whey. I then unteisted silk and onto the silk wrspped curd in a large strainer I used yhe heavy vinegar container to long press on the curd to press out more whey. Put firm curd into container and into refrigerator. Heated whey to high temp and added white vinegar. Stirred then waited. No curd despite how hot or adding salt, etc. The rational explanation is that the yogurt and waiting for the culture to work used all available protein in the milk. So, of you have enough whey to make ricotta then your process of making cheese is very ineffective and wasting your resources.
Thanks for sharing your process! (The last statement isn't actually true, though...)
Love this. I've always cringed when letting whey go down the drain. No more!
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.
Thanks
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.
Tried it twice and I don't get that foam at 180 degrees. I added the vinegar and Nothing. Doest work for me
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
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!
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
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 🤦🏼♀️
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!
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!
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.
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!
Jennifer i could use some guidance. Today I attempted to make whey ricotta for the third time. My first two attempts I bet I netted a whole tablespoon each of ricotta. Today was my best result (following your recipe) and I got a scant 3/4 cup of ricotta out of four gallons of whey and it's still draining. Does that sound right to you? Its not a tough recipe or procedure but my yield doesn't even compare to what I see you and others pulling out. Is it possible that there just isn't anything left in the whey after I make the cheese? --Tom (BTW I made your butterkase today. It's pressing now. I'll let you know how it tastes.)
You know, sometimes I get very little ricotta --- practically nothing --- and other times I get a whole bunch. I'm not sure what causes the difference, but I've always thought it might have something to do with pH levels (but I've never tested them).
My best advice is to use fresh whey leftover from making a cultured hard cheese (not a fresh, acid-coagulated cheese) and try it a bunch of times. Hopefully it will begin to work...
P.S. I have a Butterkäse pressing right now, too!
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.
Does anyone know if this will work from yogurt whey, which I believe is a sour whey? Thanks
I've never done it, so I can't say, sorry!
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.
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
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
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.
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!
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.
Is that sweet or acidic whey though? And does it work with both?
Sweet. I've never tried making ricotta from acidic whey.
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
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.
Can you use the whey after making ricotta
Not for cheese (I don't think) --- we feed it to our pigs.
Can I still use the leftover whey in the pot? Like make protein powder out of it?
Sure! It'll be vinegary, though...
Ok. Thank you!
I tried this and nothing happened. No curds
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....
I made "farmer's cheese" with full cream fresh milk and vinegar... now to make ricotta do i add vinegar again????
I'm actually not sure! I only make ricotta from the whey leftover from hard cheeses. My hunch is that you wouldn't get much cheese, if any, but you could certainly try!
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 !!
How long can you store it
If it's salted, at least a week, maybe even two. Without salt, only a few days.
And then, what do you do with they whey that's left from this?
Feed it to the pigs/chickens, or use it to water plants in the garden.
what is Aboudacos/ Budacos>>>>???? Cheese?
Butterkäse. A German cheese, aka Butter 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.
Can you still do this with just a small amount of whey say 1 litre?
Sure! But you'll probably only get a smidge of ricotta...
Can you use whey from making butter?
Nope.
Does it work for whey from yogurt?
No.
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.
i had a question does yogurt whey works for this ?
No, not that I'm aware of....
ok thank you@@jmilkslinger
Ok here’s a dumb question-can you continue to make more ricotta by adding more vinegar to the heated whey after this first batch of ricotta? Or is the whey useless after the ricotta is skimmed off the top?
Not a dumb question! I've tried doing it a second time and it didn't work for me --- never got enough to speak of. But you can certainly try and see what happens.
@@jmilkslinger thanks so much for the reply!! Made mozzarella yesterday and have the leftover whey, so I plan to try making ricotta today.
Do you only use raw milk? Do you get the whey from kefir?
Yes, only raw milk (though I know lots of cheesemakers who use store-bought milk). I do not use the whey from kefir. (I haven't had a good experience with kefir, but I know lots of people love it...)
It didn’t work at all for me. I used the whey from making L. Reutiri yoghurt. Anyone know if this is why it was a failure?
I haven't heard of that kind of yogurt, and I've never tried making ricotta from yogurt whey... I'm sorry I'm not more helpful!
It doesn’t work for me I’m using goat milk I have tried if from the whey of mozzarella cheese Chevre and farmers what am I doing wrong
Since I use cow's milk, I can't vouch for whether or not this method works for goat's milk...
hmm. mine isn't doing that cap thing. no chunkies. I wonder if it has to do with it being from goats milk?
Oh boy, I don't know anything about goats milk cheeses! I imagine they're different, but I don't know enough to advise you. You might want to check out this family: bit.ly/3PjSkFS They live in Canada and make tons of cheeses from their goats' milk. I don't see a whey ricotta recipe on their youtube channel, but you could always shoot them an email and ask....
@@jmilkslinger thank you so much !
Could you please point me to the Butterkäse recipe? It's one of my favorite cheeses. Thanks Jen!!
czcams.com/video/LyvHwVn5Oe4/video.html
Thank you so much!! I truly look forward to more of your instructions for the beginner.@@jmilkslinger
I made mozzarella using vinegar vs the rennet. I tried this with the leftover whey and it didn't work for me. We also run a dairy farm, so have raw milk on hand. Heated it to 195, vinegar...no ricotta. 😭
I've never tried making ricotta from the whey leftover from mozzarella --- unless you're making a cultured mozzarella, I don't think the whey is well suited for ricotta.
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!
Could you freeze this?
Yes! I freeze it all the time. In the freezer, the texture changes slightly, so I don't use the frozen ricotta for fresh eating --- it's still perfectly wonderful in baking, though, and in pasta dishes.
@@jmilkslinger thank you for fast response. I loved this
Do you start with an acid whey or sweet whey?
Sweet whey.
@Jennifer Murch thank you!
It doesn’t work for me. I follow exactly the steps and temperatures but it doesn’t work.😢
Are you using whey that's no more than a couple hours old? Is the whey from a hard-pressed cheese (not whey from a yogurt cheese or a quick mozzarella)?
I used my leftover mozzarella whey and couldn't get it to curdle to make ricotta? Any thoughts. I heated it to where it was foamy like yours and added 1/4 cup vinegar but not curdling. The whey was leftover from a gallon of whole milk. Mozzarella turned out great, so i don't think the milk i used had anything to do with the whey not forming into ricotta
If the milk was acidified with citric acid or vinegar, it won't work for ricotta. Ricotta needs to be made with sweet (slow-cultured) whey.
@@jmilkslinger traditional ricotta is made from leftover mozzarella whey so im confused now
@@randominternetprofile8270 That works as long as the mozzarella is slow-cultured, so that makes sense. It's just the acid wheys that aren't suitable for whey ricotta. But I don't know everything about cheese, so I definitely could be wrong about this!
@@jmilkslinger thanks for the feedback. Appreciate the fast responses. I may need to add more milk to the whey. So many ricotta recipes out there with different methods.
@@randominternetprofile8270 Agreed! Lots of method. I, too, find it confusing!
At czcams.com/video/-85XU8RfRHE/video.html you show the pot after skimming out the cheese and talk about the leftover cheese. If you added more vinegar, would more cheese coagulate?
No. I've tried that and it hasn't made a difference.
Thanks for sharing, but you never made a very basic video on "How To Make Ricotta From Milk". I know youtube already has a lot of videos on that.But please I wanted to see your video on this. THANKS
Noted!
Is that a colander chandelier? I love it!
Yup! My husband made them for me!