Real Ricotta – made from Whey

2014-04-15 - Montasio and Ricotta

As we all know Ricotta is suppose to made from whey and not milk. Even though the whole milk version is not bad, nothing comes close to the real deal. I make milk Ricotta every time I fetch milk, which is about once every ten days. but only can make real Ricotta after I made a hard cheese, which is not every week. Last night the Montasio went well and after it was in the press, I made some Ricotta with the whey.  Following breakfast and lunch, I had to be quick, otherwise there would have been no product left to photograph. Even though the yield from whey coming off ten liters of milk is not a huge quantity, but it made up in quality.


Fresh whey – less than two hours old

50 ml Apple Cider Vinegar

100 G Mesophillic Starter (I propagate my own cultures)

3 g Salt (Non iodised)

50 g Heavy cream – I made my own milk separator – simple and cheap – and will blog about it soon.

Put whey in a large non corrosive pot and heat over direct heat to 94 C.  Stir continuously to prevent the whey from burning to the hot bottom of the pot, but do not boil

Turn the heat off and slowly ad the vinegar whilst stirring continuously. Small white particles will commence to form which is the precipitated protein (curds)

Ladle the curds carefully into a ricotta colander lined with fine muslin cloth.  When all the curd is in the colander, allow to drain for about ten minutes and when no more visible moisture is present in the curds, then mix in the starter.

Tie the corners of the muslin and hang over a container to drain for about three hours. When the ricotta does not release moisture any more, untie the muslin and mix in the salt and cream

Store in refrigerator for up to ten days (It never lasts that long in any case).

One of the most common cheese products used in Italian cuisine




17 thoughts on “Real Ricotta – made from Whey

    • Thank you for sharing the information – it is very interesting and I have never heard of this before – will have to try ir soon. No I do not mind sharing other posts, as long as they are supporting the case. Have a good day and let me know when and what cheeses you are making.

      • My first cheese was a caerphilly as recommended by Gavin from, one of my mentors and the second was a farmhouse cheddar which I am trialing in maccaroni cheese today. We love it as is but don’t seem to be eating it fast enough and I want to reach a stage where all we eat is homemade cheese. 🙂

          • Amen! Have you made macro fermented onions? They’re a staple in our house now and I’m moving into other ferments. We’re gluten free as sadly even organic wheat and rye homemade sourdough causes my son and I to react (I miss bread) but with our 2 lambs heading for freezer camp, chooks for meat and eggs, the goats for milk and possibly a future meat source and maybe I’ll even breed in fibre, the vegs and utterly under design orchard we should be aiming for close to self sufficient in a couple of years. 🙂 salamis and Hans to be made this year I hope, bottling, canning, fermenting, home educating and hopefully building a root cellar too. All on the cards or in process. Love the life too!!! 😀

            • Sounds all wonderful!! It is not that difficult to become 80 – 90 % self sufficient and it is a wonderful experience that provides not only food for the body, but also the mind. Please let me have your onion recipe – sounds grate and I love onions, but have never tried fermented ones – must have it please! Have a good day!

            • It’s not my recipe but one found I’m not sure how now. Not being on my puter I don’t have it exactly but if you look up and search for lacto fermented onions. You will NEVER look back!!! Easier and faster than pickled onions and a hundred times healthier too. Cheaper as well as the only ingredients are onions, water and salt. 🙂 They win on every front. 😀

    • It is such a versatile product and I still see people complaining that they are so tired of whey giving it to the dogs, pigs, chickens and chuck away that they cannot feed to the animals, as they do not know what to do with it

  1. No waste in an Italian kitchen at all. I think that ricotta is a fine example of that statement and to get something as unctuous and delicious as ricotta as a by product shows that the Italians are certainly world leaders when it comes to making “leftovers” incredibly attractive. Cheers for this share. We have a dairy around the corner from Serendipity Farm and will have to head around to the back door and have a little chat with the owner to see if we can’t access some raw milk. Not legal to be sold but we could barter ;). Can’t wait to read about the separator and am MOST interested in learning how you culture your own starters! As someone who has wrangled with kefir and kombucha (and failed abysmally with sourdough) and who has adapted them to suit our climate and my diet I am always on the look out for new cultures and ways to make things from scratch. I am SO glad I found this blog! 🙂

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