Last night I made another batch of Feta which turned out (in the morning…) to be really good.
Then I decided to try making a Ricotta. I used the left-over whey, added 1 box of whipping cream and heat it to 90c. I then had to add lemon juicy buy forgot that I used all my lemons the night before to make Homus…I decided to try vinegar. I added the vinegar, slowly in little drops (about 1/4cup) while stirring the mixture. after about 5 min of stirring I left it to cool a bit for 10 min. I then pured it all into a cheese cloth, hang it on a string and left it to drain for the rest of the day. I just tried it and it was delicious. I have a very tasty 250g of great Ricotta!

A very nice byproduct.

Manor,

I make Ricotta from a minimum of 4 liters of unsalted whey, as follows:

Heat the whey to 72-75 deg C (to “kill” the enzyme’s effect from the cheese making), add about 10% pasteurised whole milk and stir. Now, I heat up to 88-90 deg C, add slowly about 1/2 cup of 5% vinegar and stir well. Wait - minutes off the heat and drain in a cheese cloth.

(BeHazlaha)

Alex

Thanks! I will try it next time I have some leftover whey.