How To Make Ricotta-Style Cheese with Yogurt Whey

Learn how to make ricotta cheese using the whey gathered from straining yogurt.

Prep Time 40

Cook Time 0

Total Time 40

2 cups (454 g) whey drained from making Greek yogurt - drained from making Greek yogurt
½ gallon (1816 g) milk - whole or 2%
½ teaspoon (½ teaspoon) salt

Combine milk and whey: Stir 1/2 gallon milk and 2 cups whey drained from making Greek yogurt together in a large saucepan or microwave-safe bowl. Add 1/2 teaspoon salt if desired.
Heat gently: On the stove, heat to 180°F (82°C) without stirring. For microwave, heat on HIGH for 18–20 minutes or until the mixture reaches 180–190°F. (Microwave times vary—use a thermometer for accuracy.)
Let sit: Remove from heat and let the mixture rest undisturbed for 10–15 minutes as curds form.
Scoop curds: Use a slotted spoon to gently lift curds into a fine-mesh strainer or a colander lined with a clean T-shirt, cheesecloth or an industrial-size paper coffee filter. (Do not pour curds into strainer all at once!)
Drain ricotta: Let drain until it reaches your desired consistency, usually 15–30 minutes.
If you feel like your ricotta is too dry, add a little heavy cream.
Store: Transfer to a sealed container and refrigerate for 4–7 days. Vacuum seal for 2 weeks or freeze for longer storage.

Substituting Lemon Juice or Vinegar:

Add 3 tablespoons of lemon juice or vinegar instead of yogurt whey.