Are you a yogurt or cheese maker and have lots of whey available? If so, you might need to know how to make Homemade Ricotta Cheese Using Whey Drained From Yogurt.
Listen up, yogurt makers!!!
Here is one more way to use the leftover whey drained from making Greek yogurt. (Not a yogurt maker? Substitute buttermilk for the whey.)
How to make ricotta cheese using whey strained from yogurt:
It’s simple. Grab a half gallon of whole or 2% milk along with a couple of cups of whey you’ve saved from making Greek yogurt. Whisk together in a saucepan and heat on top of the stove without stirring.
As milk mixture heats, you will see the milk begin to curdle and separate into curds and whey. Remove from stove when the temperature reaches 180 degrees F. Allow to sit for 15 minutes.
Use a slotted spoon to remove curds to a fine-mesh strainer. Let the ricotta drain to your preferred dryness. Season with a pinch of salt. Easy. Right?
Storing your homemade ricotta cheese:
Store in a glass bowl or jar in the refrigerator for 4-7 days. If you are a vacuum-packer (you know who you are), vacuum-pack the finished ricotta in a Mason jar and double the storage time to approximately 2 weeks.
p.s. Some people suggest you can make ricotta cheese by boiling the whey by itself so I tried it. It’s too much trouble!
It takes a VERY large amount of whey to produce a VERY small amount of cheese. Most of the protein is removed from the whey in the yogurt-making process, unlike the whey one collects from making cheese. That’s my experience anyway.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1/2 gallon whole or 2% milk
- 2 cups whey drained from making Greek yogurt
- Stir milk and whey together in a large saucepan.
- Heat on stove to 180 degrees. Milk will curdle.
- Remove from stove and allow to stand for 10-15 minutes.
- Gently retrieve curds from pan using a slotted spoon and place into a fine-mesh strainer or use whatever strainer you have, lined with two layers of cheesecloth.
- When curds have drained to your preferred dryness, store in a glass or plastic jar up to 4-7 days.
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Nutrition Information:Yield: 20 tablespoons Serving Size: 1 tablespoon
Amount Per Serving:Calories: 88 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 64mg Carbohydrates: 6g Fiber: 0g Sugar: 5g Protein: 12g