Friday, March 15, 2013

Homemade Ricotta


Homemade Ricotta

Leftover whey from cheese
OR
1/4 cup vinegar
1 gallon milk

LEFTOVER WHEY VERSION: Turn on fire and bring on the heat! I don't stir, I just walk off.  You'll notice clumps and bits heading to the top. Drain into cheesecloth lined colander.

MILK VERSION: Heat milk until almost boiling, remove from heat and add vinegar.  It should separate.  Drain into cheesecloth lined colander.






Can be frozen and used later. Fantastic for lasagna or stuffed shells.

3 comments:

  1. How long do we let the whey heat up? Should it boil? Just drained my mozz curds from your recipe cannot WAIT to try it :-)

    ReplyDelete
  2. How long do we let the whey heat up? Should it boil? Just drained my mozz curds from your recipe cannot WAIT to try it :-)

    ReplyDelete
    Replies
    1. Sorry, just got in. You should let it get pretty hot. Not sure it actually comes quite to a boil before it ricottas. Good luck!!

      Delete

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