2cups(454g)whey drained from making Greek yogurt - drained from making Greek yogurt
½gallon(1816 g)milk - whole or 2%
½teaspoon(½teaspoon)salt
Instructions
Stir the 1/2 gallon milk and 2 cups whey drained from making Greek yogurt together in a large saucepan.
Heat on stove to 180˚F (82˚C). Milk will curdle.
Remove from the stove and allow it to stand for 10-15 minutes.
Gently retrieve curds from pan using a slotted spoon and place it 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.
Notes
Making Ricotta Cheese in a Microwave:
Stir the milk, whey, and salt together in a microwave-safe container.
Heat on HIGH for 18-20 minutes or until the mixture reaches 180-190 degrees. (This is just a starting point. Microwave ovens vary hugely. Best to use a thermometer until you figure out how long it takes.) Don't stir.
Proceed with step 3 above.
Substituting Lemon Juice or Vinegar:
Add 3 tablespoons of lemon juice or vinegar instead of yogurt whey.