Whipped Ricotta from Whey
Whenever making cheese at home, do not discard the whey without first extracting all the ricotta goodness from it first! This little-known delicacy is very versatile and can be used for both savoury and sweet dessert-like delicacies.
Originally from Italy, I discovered the joys of ricotta cheese making in New Zealand with my Greek neighbour, Tony. Whey Ricotta is a delicious, soft, fresh curd cheese used extensively in Italian cooking. Until I met Tony-The-Greek and learned how easily I could make it myself, I had only ever used the store-bought stuff in my lasagne recipe.
Traditionally, ricotta is made with ewe’s milk whey. But, not having any sheep on the farm nor anywhere to purchase fresh ewe’s milk, I opt to use cow or goat milk depending upon the cheese I’m making that day. Always use fresh whey.
Ingredients
2 gallons fresh whey
1 quart of whole goat or cow milk
1/4 cup apple cider vinegar
4 ounces buttermilk (or mesophyllic starter)
1/2 tsp sea salt
2 tablespoons heavy cream 33%
Pour the whey into large pot and add the milk. Heat to 200 F stirring continuously.
When the whey reaches 200 F, turn off the heat and add the vinegar. Curds should begin rising to the top of the pot.
Carefully ladle the curds into a cheesecloth lined colander and allow it to drain.
Fold in the buttermilk (or mesophyllic starter).
When the cheese has drained for about 30 mins and the cloth is cool enough to handle comfortably, tie the ends in a knot and hang it over a bowl or pot to drain. Let drain several hours or overnight.
When the cheese has stopped draining, place the cheese in a bowl and add the salt and mix well.
For a creamy treat, blend the ricotta with a couple tablespoons of heavy cream until smooth.
Add herbs and spices as desired.
I like to serve this drizzled with olive oil and with fresh sourdough bread, crostini, or pita wedges on the side.
Alternatively, another lovely way of serving the whey ricotta with with scones and strawberries for a light lovely breakfast treat with Greek Coffee!
