Ricotta Cheese

This will make 6-8 oz of ricotta cheese (about a cup). Photo credit: Food & Style - https://foodandstyle.com/homemade-ricotta/

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Step 1

Place the whey left over from making basic cheese in a non-reactive pot. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity.

Step 2

The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220°F or 95°C). Do not let boil over.

Step 3

Remove from heat. Cover and allow the “cooked” whey to cool undisturbed until it is comfortable to the touch (several hours)

Step 4

DO NO STIR UP THE CURD. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl.

Step 5

Set up a receiving container with a large strainer lined with a fine clean cloth. Pour the remaining whey through the cloth (it filters slowly). After most of the whey has drained through, add the curds and let continue to drain.

Step 6

Allow the whey to drain out for 1-2 hours. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. This will take several hours. It can be done in the refrigerator overnight.

Step 7

Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.

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