I’ve saved the whey from a batch of cheese from which I tried to make Ricotta. The recipe I used called for saving the whey at room temp for 24 hours, then bringing slowly to a boil to separate the remaining curd. However, what curd did separate sank to the bottom rather than rising to the top as the recipe indicated. Also, it was so fine it would not strain out. So what have I done wrong? Right now I’m cooling the whey to see if the curd will settle to a mass at the bottom and be collectable.
Fankhauser says keep it to ripen for 12-24 hours but I found the results are variable. After discussion with an alpine cheesemaker who makes Ricotta I now make it immediately from the fresh whey and It always works for me.
Put the whey into a deep pan and put on the stove. Stir frequently to stop stuff sticking on the bottom. As soon as it splits (flecks of Ricotta appear) STOP STIRRING and turn the heat down low, try not to boil it as the motion breaks it up. Dont be in a hurry to get it out, let the flecks run together to make a mass like soft scrambled egg. Put the spoon down the side, you should be able to gently move the mass away from the side of the pan and see the whey , it may hump up into white hills- this is a good sign. Put the sieve under the mass and lift straight up. allow to drain for a few moments then turn onto a draining cloth on a rack. Repeat til you have it all. Drain and cool.
I get about 650 grams from the whey off 20 litres goat milk. cow will give a bit less as it is not so rich in albumen protein (which is what ricotta is).
Fankhauser says keep it to ripen for 12-24 hours but I found the results are variable. After discussion with an alpine cheesemaker who makes Ricotta I now make it immediately from the fresh whey and It always works for me.
Put the whey into a deep pan and put on the stove. Stir frequently to stop stuff sticking on the bottom. As soon as it splits (flecks of Ricotta appear) STOP STIRRING and turn the heat down low, try not to boil it as the motion breaks it up. Dont be in a hurry to get it out, let the flecks run together to make a mass like soft scrambled egg. Put the spoon down the side, you should be able to gently move the mass away from the side of the pan and see the whey , it may hump up into white hills- this is a good sign. Put the sieve under the mass and lift straight up. allow to drain for a few moments then turn onto a draining cloth on a rack. Repeat til you have it all. Drain and cool.
I get about 650 grams from the whey off 20 litres goat milk. cow will give a bit less as it is not so rich in albumen protein (which is what ricotta is).
I’ve been using a similar recipe. I usually make it straight after I first fill my moulds. Best part is you get something to eat on the day!!
I heat it up, also add an extra cup of milk, and when it gets to about 90C you can add a bit of white vinegar until you first start to see flecks of ricotta forming. I guess the amount of vinegar (or if you even need any) depends on how acidic the whey was to start with. If you had let it ripen overnight, I think the vinegar wouldn’t be necessary as it would be naturally more acidic.
The first couple I strained most of it through cheescloth and squeezed it a little. The last one I just scooped it off the surface. Scooping seemed to work just as well, it was almost all on the surface.
I like the idea of adding an extra cup of milk - because I’m really not getting enough otherwise to make it worth doing. Unless that is I’m still doing something wrong. I made from fresh whey yesterday, and only got a couple tablespoons of ricotta.
I just tried the Ricotta thing last night using the whey after making a Camembert. I used the whey from 4 litres of milk (original), didnt measure how much whey was left. Got the whey up to about 85deg C then added a teaspoon of salt and 40 mls of white vinegar, per the recipe I found. Strained the whey into a cheesecloth and gently squeezed it to remove the moisture, then hung it in the fridge for a couple of hours to cool. I only managed about 150 gms of ricotta in the end, about the size of a golf ball…... However, we had it last night mixed with vanilla over strawberries for desert, and it tasted great. At least you dont have to wait for months before you taste your efforts.
I’ve only made it a couple of times and followed Fankhauser’s directions. I used the whey from four gallons of milk and got a fair amount of Ricotta, almost 2 cups: sorry, we Americans foolishly didn’t go the metric route. We started when I was in fifth grade and then the politicians couldn’t take the heat. We are idiots sometimes, but I digress.
I will have to try it next time using fresh whey as I am already in the kitchen pressing, waiting and cleaning.
I have never heard of Ricotta and vanilla over strawberries. It sounds good. Any details on what you did?
I know what you mean about the whole metric vs Imperial systems, it would have been nice if the whole world got together and standardised things. I’m getting the hang of converting between various units now though, especially as this forum appears to be very world-wide which is great.
My wife made the Ricotta and Strawberries, its quite simple really. Mix the ricotta with a bit of vanilla paste (or syrup) and then add a small amount of icing sugar. Add this mix on top of the strawberries then get stuck in. Tastes great. The strawberries are a bit of a luxury here at the moment as it is the middle of winter, but its worth it once in a while.
I know what you mean about the whole metric vs Imperial systems, it would have been nice if the whole world got together and standardised things. I’m getting the hang of converting between various units now though, especially as this forum appears to be very world-wide which is great.
My wife made the Ricotta and Strawberries, its quite simple really. Mix the ricotta with a bit of vanilla paste (or syrup) and then add a small amount of icing sugar. Add this mix on top of the strawberries then get stuck in. Tastes great. The strawberries are a bit of a luxury here at the moment as it is the middle of winter, but its worth it once in a while.
I mentioned the strawberries and Ricotta to my finance last night and she asked me if I grew up under a rock. She said her father used to make it all the time. This weekend I will make some Ricotta and try it. Thanks for the directions!
Good point and I agree about the internationality of this board. It is great.
I had a graduation party at my house 2 weekends ago. I used homemade ricotta as a vegetable (crudite) dip. Mixed it with roasted garlic, s/p, fresh parsley from the garden,olive oil, a little lemon juice…..verrrrrryyy niiice…guests were impressed at the end of the night, when I told them the Ricotta was homemade (as was the Colby they ate all night)...went well with the homemade Merlot, Riesling and India Pale Ales….
I know what you mean about the whole metric vs Imperial systems, it would have been nice if the whole world got together and standardised things. I’m getting the hang of converting between various units now though, especially as this forum appears to be very world-wide which is great.
Not for me thanks… Too much standardisation in the world already I say. Far better to take the time to convert between systems when we find the need to and preserve the diversity of our culture from the attention of the dictocrats.
I know what you mean about the whole metric vs Imperial systems, it would have been nice if the whole world got together and standardised things. I’m getting the hang of converting between various units now though, especially as this forum appears to be very world-wide which is great.
Not for me thanks… Too much standardisation in the world already I say. Far better to take the time to convert between systems when we find the need to and preserve the diversity of our culture from the attention of the dictocrats.
Here, here! Well spoken Kev. As one of the minority who does NOT use the metric system I have to agree. Even though I have to frequently do conversions (some of our equipment at work is set up in metrics), I’d rather maintain my distinctiveness.
Where do you live? I coming to the next party! You’re lucky to have had the wonderful experience of actually enjoying the fruits of your labor.
Based on other posts I have seen I think I probably about as far from you as is humanly possible, unfortunately…in USA - North Carolina.
Here’s how the conversation goes…with the guests that are at my house that don’t know me well.
“You make beer? Wow cool. How do you do that” Men are usually impressed with this. I mean, it’s BEER!
“Thanks” I then explain the basics.
“Can I try some?”
“Sure, I grow my own hops too”
“What? Really?”
“Ask your wife if she wants to try some of my home made wine”
“Wow. OK.”
I pour her some wine (for this I buy the must from French grapes). An hour goes by.
“That cheese is good”
“I made that too”
“YOU MAKE FRICKIN’ CHEESE?????????????”
Where do you live? I coming to the next party! You’re lucky to have had the wonderful experience of actually enjoying the fruits of your labor.
Based on other posts I have seen I think I probably about as far from you as is humanly possible, unfortunately…in USA - North Carolina.
Here’s how the conversation goes…with the guests that are at my house that don’t know me well.
“You make beer? Wow cool. How do you do that” Men are usually impressed with this. I mean, it’s BEER!
“Thanks” I then explain the basics.
“Can I try some?”
“Sure, I grow my own hops too”
“What? Really?”
“Ask your wife if she wants to try some of my home made wine”
“Wow. OK.”
I pour her some wine (for this I buy the must from French grapes). An hour goes by.
“That cheese is good”
“I made that too”
“YOU MAKE FRICKIN’ CHEESE?????????????”
Too funny!
Well, I’m in NY. I used to drive to the Outer Banks to windsurf every spring…about a twelve-hour drive…hmm might be worth it.
