Whey Ricotta


Yields 6–8 oz.

Super easy

Whey Ricotta


For 1 Batch(es)


  • 2 gallons fresh whey (or mix the milk with up to 1 c. cream to measure 1 qt.)
  • 1/2 cups distilled white vinegar
  • sea salt, to taste

Whey Ricotta Directions

  1. Place the whey in a large pot and slowly heat to 200°.
  2. Using a heatproof spatula, stir constantly to keep it from scorching.
  3. When the whey reaches 200°, remove the pot from the heat and gently stir in the vinegar.
  4. The whey will begin to curdle and some of the curds will rise to the top, while others will settle on the bottom.
  5. Place a large strainer or colander lined with dampened fine-weave muslin or a flour sack towel in the sink.
  6. Gently ladle the mixture into the strainer and allow the remaining whey to drain.
  7. When all the curds are in the strainer, continue to drain the ricotta for approximately 1 hour for a soft ricotta, or up to 6 for a firmer ricotta.
  8. Mix the finished ricotta with salt, to taste.

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