Whey Ricotta
Ingredients
- 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
Instructions
- Place the whey in a large pot and slowly heat to 200°.
- Using a heatproof spatula, stir constantly to keep it from scorching.
- When the whey reaches 200°, remove the pot from the heat and gently stir in the vinegar.
- The whey will begin to curdle and some of the curds will rise to the top, while others will settle on the bottom.
- Place a large strainer or colander lined with dampened fine-weave muslin or a flour sack towel in the sink.
- Gently ladle the mixture into the strainer and allow the remaining whey to drain.
- 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.
- Mix the finished ricotta with salt, to taste.
