This Instructable will show you how to make Ricotta Cheese from the Whey that was left over from the Mozzarella Cheese you already made.Check out my Instructable for making Great Mozzarella Cheese. just to be clear, when making the ricotta from (yogurt) whey, you do NOT add any lemon/vinegar etc.? I tend to just roll the milk slowly with a bottom to top stirring motion. What makes the goaty taste, or maybe it is a sour milk taste. 4 years ago. Ricotta means “re-cooked” so this is the most traditional way to make ricotta cheese. Most people throw this away or save just a bit for breads or fermenting. Can whey from homemade yogurt be used to make the whey ricotta ~ maybe if BEFORE it was frozen? I'm assuming you have the same problem my ex-wife had when she was making goat cheese. Do you have any questions or comments about Ricotta? I suspicioned it had to do with her not using proper cleaning procedures in her milk parlor and that she might have been bringing the yeast into the kitchen on her milking utensils. • For example, if you make our 30 Minute Mozzarella, Panir, Lemon Cheese or Whole Milk Ricotta, your whey will be acidic. Share it with your friends so they can enjoy it too! This cheese salt absorbs easily and contains no iodine. Move to a refrigerator or cold room. You'll know when you have reached this temperature as bubbles will have formed around the edges. Take it a step further and dry it to ricotta salata for any even more delicious cheese that can be crumbled onto salads and other dishes or just enjoyed on its own. Fresh ricotta adds that very special touch you can’t get otherwise and this ri itta is especially yummy. soo after i make more cheese out of the whey i suppose i feed it to the chickens. The whiter, "milky looking" stuff has more cheese left in it. Hope this helps! Thanks. I've tried 2%, vitamin D, organic, and the only one that works for me is Raw milk which is extremely expensive and therefore isn't really an option. Copyright © 2020 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, Cooking with Salt: Your Questions Answered, Save time & money as you build your homestead with my, Here’s a whole list of how to use that whey, How To Make Fresh Ricotta Cheese (2 Ways!) thank you. I froze most all of it after making 3% milk. After making your cheese what do you do with the leftover whey? made cheddar cheese first and used the whey to make the ricotta. This looks to be a fun project! Best of all. For a tangy ricotta cheese use kefir to curdle your milk. Do not let it boil. Continue to strain. Continue heating to 190-195F then turn the heat off. You didn’t say when to put the salt, I assume it’s to be added with the milk. Kick them up a notch by adding some traditional ricotta. Learn how your comment data is processed. Large Strainer that you used for the Mozzarella5. She insisted that we needed unpasteurized milk but none could be found. The correct amount of acid will produce a clear separation of white curds and bright green whey. So, ricotta actually translates to recooked in Italian, and ricotta is what’s called a "whey cheese." Ricotta is an Italian whey cheese, made from the left over whey when making other cheeses. After I made my raw milk mozz, I followed your instruction for the ricotta. *This can be done with any amount of whey, but keep in mind the yield is quite small, so I don’t recommend doing it unless you have around 1-2 gallons of fresh whey at your disposal. Stay Updated With Our Delicious Home Cheese Making Tips. Could you add the ability to print instructions like your other recipes?