Homemade Ricotta Recipe

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  • Ricotta originates from Italy and is used extensively in Italian cooking.
  • It is very simple to make, but there are a few key points that aren't often explained in recipes that are key:
  • The whey must be derived from a rennet-based cheese. 
  • Ricotta as a by-product of mozzarella seems like a natural cooking combination. Although opinions and directions vary, experience has shown better results if you let the whey sit at room temperature for about 24 hours before starting the ricotta..
  • The whey that remains after the creation of ricotta is still a rich protein. However, once you have used your whey once to make ricotta, you cannot use it again. 
  • ​When whey is dried, it is the familiar "whey protein" you spend quite a bit of money on as a protein supplement in stores. It can be given to dogs, chickens, turkeys or other livestock.

Ingredients

Whey (about 1/2 gallon will yield approximately 1/2 pound of cheese)
Picture
The whey reaching the boiling point and the beginning of curd formation.

Steps

  1. Heat the whey in a pot until it boils and foam appears.
  2. Remove from heat, let the curds set till it's cool enough to touch.
  3. Slowly pour the curds and whey through the butter muslin.
  4. Let it drain for a few minutes, then hang it for further draining for 6 to 8 hours if you want a drier ricotta. For a wetter ricotta, 15 minutes of draining may be sufficient.

Ricotta can be stored in the refrigerator for about 1 week. 
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