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
BUON APPETITO !!