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@@jessieallen1894 wrap it in cheesecloth, rub some salt over it then put it in the mould with a pot of jam or something on top as a weight. Resalt it once a day for five days, turning it over each day. Then leave it in a container in the fridge for two to four weeks. If it starts to get a mold on it, wipe it off with some salt water kitchen towel. Probably won’t get a mold though.
Im from Croatia and work in cheese factory. When we make this kind of cheese what we call it skuta we add on 61° milk and salt and at 89°-91° vinegar about 4 litres od vinegar goes on 1300 litres of whey. Try to mix ricotta with cottage cheese and then add honey (I do not mix iz evenly to have somewhere more and less honey for better taste) this 3 ingredients makes wonderful delicious healthy meal!!!
@@adamfreeman5609 hey I only now see you comment! We add about ccc 30 litres of milk on 1300 litres of whey. If you do not add milk skuta will not be produced or will be not much as you will except it to be.
Hey! I wanted to share that I accidentally made a TON of ricotta today. I had 2 1/2 gallons of whey left over from making terrible cheddar. I had been storing it in the fridge for a few days. I was boiling it down to make whey caramel, but it looked chunky. I decided to strain it through a synthetic cheese cloth, and almost THREE POUNDS of ricotta emerged from that 2 1/2 gallons! No added vinegar, no added milk, just simmered the whey for about 45 minutes. What the heck!!
@@liiishilin it’s not milk, it’s whey which has different properties, such has less fats and sugars, which make it safer than milk. The only problem with whey is it’s acidity
I"m a novice and learning. I appreciate this presentation. I'm left with some whey and realizing it is still nutritious, I'd like to put it to use for the table before feeding our pig or our plants or bathing my face 😀
Dangit! I wish I'd found all this info about making ricotta from whey the other day when I made cottage cheese for the first time. I could have had ricotta, too!
Holy Smoke, why didn't I know this before. I've been wasting my Whey. I don't actually throw it down the sink. I use it on my garden. But now I can make a second batch of cheese. How cool is THAT!? Liked and Subbed......
If you boil it down after you make ricotta you can make gjeost which tastes like browned butter or caramel. You add a bit of cream or milk at the end to make it more luscious. I've eaten it on bread but it makes an excellent addition to some baked goods if you boil it down less than the directions say (Nutella consistency).
Omg…finally in the fourth try, magic happened. I realized I had to watch for the boiling, curd change rather than the temperature heat and voilá…success. My whey was at 207 degrees, just for anyone who has trouble with this like me. Newbie cheesy queen.
Hi, Thanks for this vid, my first attempt at making mozzorella, I ended up with cream cheese instead, then used this vid to make this ricotta, and mixed it together, I have to say the Cream cheese turned out Delicious, the Ricotta mixed in with it was Very nice as well. I made the mistake of not scooping it out and poured it straight into a catcher, so it broke up but still good anyway.
We tried it, and didn’t get anything. But maybe because when first making cheese we read the °C instead of °F so we had already gotten to the high temp when making the cheese 🤦🏼♀️
Thanks for this.. I make Greek yogurt every week and I need to use your method to make use of the whey instead of discarding it. Very much appreciate it.
I'm wondering if this worked. I've always assumed that whey from yogurt would be different than whey from say mozzarella or farmers cheese because it cultures. Am I wrong?
@@helenekema6220some do but there is a third cheese you can make from it called gjetost. Well I suppose it wouldn't legally qualify as a cheese since the ricotta making took most of the milk protein but we're not the FDA so whatever. It tastes like browned butter to me but others find it tastes more like caramel. Some use it in their ferments while others like to soak their beans/legumes/grains in it to make them more digestible. I have no studies to back it up but some say that it makes them less gassy when eating beans. It's also popular to marinate meat. Some people don't like game meat and find that a whey marinade makes it more palatable.
I tried this and it didn't turn out. I did do a rennet cheese recipe. I'll have to try your example exactly and see it works better. I still used the whey to make a big batch of rice. I need to get a freeze dryer eventually. I saw one comment about freeze drying whey. What a good idea lol.
at christmas and a couple other times a year, i'll make ricotta after making cheese to use in 72 hour lasagna. i do 4 gal cheese batches, so i usually end up with almost 3 gallons of whey . that gets around 2 lbs of ricotta - perfect qty for my needs.
@@jmilkslinger sauce that takes 72 hours in several cycles of cooking/cooling, plus homemade pasta, mozz, and ricotta. there are 96 hour versions out there, but some go to extremes, heheheh
@@adamfreeman5609 I make "quick" mozzarella and ricotta. neither is really difficult, nor do they take a long time. both are fresh and can be eaten right away. tasty!
@@HBrooks well in that case I don't think you will be successful as you cannot use whey from acid coagulated cheese making. I made a farm cheese and tried to re cook the whey to make ricotta and got zero
@@evelyny7037 Yes, Lemon Juice is fine...I've NEVER heard of a reaction to Corn from Vinegar... but these days I DON'T doubt it.. do you have Group Therapy or a Safe Space where others can join?
Great video! For the remnants that settle, I gently scrape the bottom of the pot, then fish the rest out with a metal strainer - like cleaning a fish tank. It only adds another 10% or so, but I hate to waste any.
See, id just pull out the cheese cloth, but id do that regardless cuz i prefer a dryer texture to my cheeses heh. Totes gonna do this tho, saved the whey from a gallon of milk i turned into cheese the other day; that i flavoured up with garlic dill and parsley. Was probs gonna use it in a bread instd (i love that it provides all the benefits of milk but doesnt make the bread too cakey like milk wud do) but more cheese sounds even better... And i can still use whats left in bread xD
Albudercust? Trying go figure out the cheese your saying. What was the culture you used for the cheese? Can you do a video on that main cheese you made?
Ricotta only means "recooked" if you use whole milk and add acid and cook you will produce the same type of cheese, a soft curd. The primary differences are that the whey method slightly increases protein, the traditional Italic cheese making (the method used since the bronze age with whole milk) has a higher fat content, and ricotta if left to ferment for the night can have a slightly different flavor profile however that is highly dependent on what type of milk was used.
You can make caramel sauce from whey. I just made it yesterday. It's tangy a bit salty (just right) and sweet. If you Google it, there is a recipe, the only recipe out there.
lushing it up. Love these scientific terms for fattening. I don't buy into this fat is flavour. You don't need to lush anything up unless you aren't happy sufficiently clogging your arteries the old fashioned whey lol.
I have been freeze drying my whey and it is amazing how much solids are left behind. I'll get a full compressed half gallon of dried solids out of 2 gallons of whey. Im hoping it will also be good for culture stock. Max temp in my freeze dryer was set low, at 85F. I've dried yogurt culture stock as well. It has worked great for new batches
I made mozzarella using vinegar vs the rennet. I tried this with the leftover whey and it didn't work for me. We also run a dairy farm, so have raw milk on hand. Heated it to 195, vinegar...no ricotta. 😭
I've never tried making ricotta from the whey leftover from mozzarella --- unless you're making a cultured mozzarella, I don't think the whey is well suited for ricotta.
Sorry, just to be clear: this is using "sweet whey", the kind produced from making cheese using rennet. It won't work if you made fresh cheese by just directly curdling milk using acid, right? (I.e. it won't work using sour whey).
I am a beginner at cheese making. I have some equipment but I don’t have a cheese press. I just found a local dairy farm with Jersey cows fresh. What would you recommend to make with a gallon of milk
Yay for finding local raw milk!! My blog jennifermurch.com has a handful of fresh, no-press cheeses (go to recipe index and scroll down to cheesemaking). People always go nuts for yogurt cheese, so that's a winner. Quark is the milk-based version of cream cheese. Cuajada is a salty Nicaraguan cheese that goes great with beans and rice. And Belper Knolle is a garlicky, black pepper cheese that lasts for months and months. And remember, you can always jerryrig a press by wrapping the curds in cheesecloth and then pressing with a jug of water or some books! Good luck!
Are you using whey that's no more than a couple hours old? Is the whey from a hard-pressed cheese (not whey from a yogurt cheese or a quick mozzarella)?
HELLO JENNIFER. I HAVE A COUPLE OF QUESTION I HOPE YOU CAN ANSWER. COULD YOU ALSO DO THIS WITH LEMON JUICE INSTEAD OF VINEGAR AND WOULD IT CHANGE THE FLAVOR OF THE RICOTTA. ALSO CAN YOU AGE THIS RICOTTA CHEESE IN A CHEESE CAVE. I AM JUST STARTING ON MAKING CHEESE AND YOUR VIDEO ON MAKING RICOTTA IS VERY SIMPLE TO MAKE. I ENJOYED YOUR VIDEO.
Yes, you can use lemon juice. (I haven't done that, though, but I don't think it will affect the flavor...in a negative way.) As for aging, I have no idea! Since ricotta is practically boiled, a lot of the good stuff has been killed, so I'm not sure what the point of aging it would be. (I freeze my ricotta.)
I tried too. Nothing! My whey is from yogurt which was strained through a very fine yogurt strainer. Maybe this leaves nothing left in the whey to do this.
If you used vinegar to make the cottage cheese, then the whey isn't considered sweet (the cheese needs to be from cultured milk in order to get a sweet whey), so I don't think it will work. But you can always try!
(I think you saw my response over on Smitten Kitchen, but I'm posting it here, too, just in case.) We use our leftover whey to feed the pigs and dogs, water the plants, etc. Or I just dump it down the drain… Oh! And you can always use it in baking or popsicles and smoothies….but since I only use a fraction of the leftover whey in other food, it hardly seems worth it most times. I don't know if you can make ricotta from the whey leftover from making (whole milk) ricotta, but you can certainly try. My hunch is that the yield, if there's any at all, would be so slight that it wouldn’t be worth it.
@@jmilkslinger You cud try boilin down the extra whey to make a reduced stock from it that wud contain much stronger notes of the whey even and probs be even tastier in cookin; while also grtly decreasin the amount of whey you have. Like a demiglace whey.
Have you considered making Mysost Cheese after the Ricotta? My family started cheesemaking when a family member got heart issues and can't have any milk fat-we make mozzarella with 0% milk (organic), then ricotta, and just discovered that we can cook down all the whey that is left to make the mysost! Nothing wasted :)
I've made Mysost once, and hated it, ha! But that could be because I maybe did it wrong? I know some people really love it, and I haven't tried it since, so I'm pretty sure my first impressions aren't exactly fair. I don't think it would be practical for me to make regularly, though, considering the length of time it takes to cook down the whey and the amount of whey I have to use. For me, it's more efficient to feed it to the pigs....
@@jmilkslinger That makes sense....we are stuck in the city, so no pigs to convert the excess whey into something useful. It has a unique taste...I was nauseated from the smell of whey and didn`t have a good first impression either, but my husband loved it and said it belongs in a dessert-it had distinct caramel salt and sweet overtones-so might try a cheesecake or some meat marinades. But it will have to wait for the next batch....I underestimated how fast it cooks down at the end and burnt the whole lb and a half. Lesson learned :S
This sometimes happens to me, too, and it's so frustrating! A couple things to consider: Is the whey fresh? (Like, only a couple hours old.) Did you heat the whey to 180 degrees before adding the white vinegar? How much vinegar did you add? (I don't measure, but I think I use roughly 2 tablespoons of vinegar per gallon of whey.) Did you only stir it briefly and then let it sit, undisturbed? Aside from these things, I'm not really sure.... It's not an exact science (for me, anyway) --- thus the reason it feels like magic, ha!
@@jmilkslinger Oh good to know, it is not just me. I think the whey was about 5 hours old (I did it at night time), maybe that is too long. I have heard you had to do it quickly. I probably added the vinegar earlier than you mentioned. I think I added 2 table spoons of vinegar. I stirred it but didn't get it sit. Yes, I had hoped it would be like magic but I will have another go next week and see what happens. It looks a lot of fun when it works.
Hi there! Loved your video and it thrills me to see you enjoying making your own cheese. I'm on a beginners cheesemaking journey myself and came across your video when hunting for ways to use up the leftover whey from my very first attempt. Can I ask what you added to the milk for the first cheese you made that resulted in all that whey.... (the one you show in your press at the end)? I made a very simple paneer cheese yesterday by adding vinegar to hot milk and after scooping the curds out, I have loads of whey left over. Here we see you adding vinegar to yours and making ricotta but will this work if I've already used vinegar making the paneer?
The cheese in the press is a Butterkäse, which is a thermophilic cheese. I don't recall which kind of culture I used, but probably Kazu (a freezedried culture) or homemade yogurt. I have not tried making ricotta with whey from making a vinegar-based cheese because, yes, it seems redundant. But maybe it would work? I'd have to do some research...
You can also use that liquid in breadmakin to give it near sourdough notes with hints of sharp cheesiness. It also provides a lot of the nutrients of the milk, but doesnt have so much of fats so as to make the bread overly cakey. Similarly, it makes a wonderful soup stock base and rly prty much any cookin where you may use water or milk or vinegar or wine normally. Its less creamy than milk, bcuz that creamyness became all the cheese, but its still very much akin to milk
Wow, you really like living on the edge! Like literally! 🤣 Anytime I have a pot of ANYTHING even remotely as close to the edge like you have in this video, it’s absolutely going to make a GIANT MESS all over my stove! 😵💫
wish I'd seen this about an hour ago, I just poured 2 litres of whey down the drain, cause didn't realise you can make more out of it. won't be making that mistake again.
Thanks for sharing, but you never made a very basic video on "How To Make Ricotta From Milk". I know youtube already has a lot of videos on that.But please I wanted to see your video on this. THANKS
So I made ricotta the other day and noticed that the leftover whey still looks quite white in color. Can I reheat it, add vinegar and get more out if it?
You can always try, though I doubt you'll get much. Also, it's best to try to make ricotta with whey that's only a couple hours old. Run some experiments and see what happens!
How disappointing! That's happened to me a few times and it's so frustrating. I wish I knew why some wheys produce a lot of ricotta and others don't. I think it has something to do with pH, but I haven't gotten that scientific . . . yet.
Will this work with the whey from store bought milk? I used skim milk for milk chews for my dogs and have a ton of whey leftover. The acid is lime juice. Do I need to add more/vinegar once it's heated?
Ooo, I really don't know. Since it's skim milk (one strike against it) and storebought (two strikes), I kinda doubt you'll get very much. But it's certainly worth a shot! Just heat the fresh whey (make sure it's only a few hours old) to 180 and see what happens. If it's not forming any curd at that point, glug in some vinegar and see if that helps. If it's a bust, then you only lost the cost of the heating the whey, and you gained a lesson, so you come out even. Good luck!
I have tried this twice this week and failed both the times, both times I did it immediately after making cheese one. I was doing a traditional cheddar and the other Monterey jack. I've tried temping and not, adding a bit more vinegar, just nothing is happening! Both the times I had 2 gallons of fresh whey. I don't know what I'm doing wrong! I've watched the video like four times! This week I used store bought milk, in the traditional cheddar. I used a commercial mesophilic culture, and for the Monterey Jack I used homemade buttermilk.
Oh, that's disappointing --- I'm so sorry! Wheys from those cheeses should both yield good ricotta, but I've also had wheys work one time and not the next --- I'd probably have to spring for a pH meter if I wanted consistant results. Storebought milk MAY be the problem, though I can't say for sure. (I've only used milk from our cows.) It sounds like you're doing everything right. So frustrating....
I tried making this after making mozzarella. I’m wondering if it’s because I used the vinegar method instead of citric acid and rennet. So I was just adding more vinegar to vinegar….
Same here, but we used the remnant when making the cheese. But we did heat it to high. It’s in the press so we will see if we didn’t just make ricotta from the start!
Made Greek yogurt from store bought whole milk, and used the whey after straining the yogurt. Fail! Glad I saved 1/2 pint of the whey for my next batch of yogurt. Oh, well! Nothing ventured…
Imagine my surprise when I searched for “make ricotta” and I saw a very familiar thumbnail! (Was it from a Nate mastermind?) Thanks so much for all the tips!!
No, since that wouldn't really solve the problem of what to do with all the milk we're getting from our cow, ha! (I am a HUGE fan of putting nutritional yeast on popcorn for "cheesy" popcorn, but I don't think that really counts...)
What kind of milk do you use when you're making cheese? I've made yogurt and kefir for years, and I just made my first fresh cheese. And I want to learn to make cheese. There's just nothing better than good cheese.
@@SageandStoneHomestead I hope it works! I've had varying results, and I'm pretty sure it has to do with protein content, pH levels, and/or the type of culture I used....but I've never bothered to dig deeper. When it doesn't work, I just toss it to the pigs, and if it does work, I use the ricotta in cooking or freeze it for later. For me, ricotta is a pleasant byproduct, not the star of the show, so I'm kinda ambivalent about it.
@@jmilkslinger I just want it to work once LOL. Thankfully we have pigs too. They don't care about the vinegar lol I'm making clabber into a sort of ricotta substitute as we speak.
@@SageandStoneHomestead Oh yes, I get it! I HATE it when something that's supposed to be simple confounds me. I've yet to make cheese directly from clabber. Let me know how it turns out!
Im so confused .. i tried to make cottage cheese from some clabbered milk i had, once i started to heat it up it looked like it was just whey and then as it heated up more it loked more like this (didnt add vinegar) 🤷🏻♀️ this was my first time attempting anything like this ... Any ideas what im doing wrong?
Regrettably, the ricotta didn’t do well. The cream cheese did, so I’ll be making more of that also on a small scale, but I’ll freeze the collected whey and try the ricotta again. Eventually I’ll get it right. In future I’m hoping to have a source for milk fresh from the cow. Wish me luck.
@@elainekilgore1352 What a bummer it didn't work out (though I kinda thought it might not), but good for you for trying --- hands-on learning is the best teacher!
Yes! I freeze it all the time. In the freezer, the texture changes slightly, so I don't use the frozen ricotta for fresh eating --- it's still perfectly wonderful in baking, though, and in pasta dishes.
I may have missed something or, in ignorance of recipes not realised which kind of whey you used. Is your whey from Cultured Cheese making (using live bacteria) or from using a coagulator such as vinegar, lemon juice or rennet.??? (My curd cheese is with rennet).
Yes! Once it's frozen, the texture gets a little more grainy/water, so I use frozen ricotta in baking --- pancakes, baked ziti, etc --- and reserve the fresh ricotta for fresh eating.
it's hardly "magic' and it's not anything new. the word ricotta means "re-cooked" ... it's the method Italians have been using for generations to use the whey left over from making other cheeses -- such as mozzarella.
Thanks for sharing. Can I please ask if the whey is from making cheese using the vinegar/lemon method? And if so, does it make the ricotta extra sour to further add more vinegar to create the ricotta? I'm super keen to make my first ever batch of cheese using lemon juice and would love to make ricotta from the whey.
I'm following all the instructions and getting the temperatures right, so I don't know why this never really works on the whey leftover from my cheddar. I got a tiny amount the first time and I just wasted 2 gallons of whey trying to make ricotta again. I got nothing at all this time, just useless cloudy vinegary liquid... I think I'm going to stop trying :/
@@katiestott1449 From what I've read, the pH for straight whey ricotta (as opposed to ricotta made from whey mixed with milk) is around 5.7-5.9. I don't have a pH meter (they can be pricey!), and the strips I have (from Amazon, cheap) are far too vague, though they would give a general idea. I've noticed that certain cheeses yield different amounts of ricotta. Perhaps try a Gouda, or a Butterkäse, and see if that whey gives more/less ricotta? The more you play around with it, the more of a feel you'll get for what works (or not) and when. I haven't made ricotta recently --- don't need it --- but now I'm tempted to try it again, just to see what my results are now that we're mid-winter and I'm working with Jersey milk rather than Holstein. So many variables!!
@@jmilkslinger Thanks for the info! I'll have to try it the next time I make mozzarella. I feel like that will yield much better results. If you make any interesting discoveries about Jersey vs Holstein milk I'd love to hear about it!
@@katiestott1449 My biggest takaways thus far: *Holstein milk is better tasting than I thought. *I like the yellow/creamy look of Jersey and prefer the flavor. *Holsteins produce more, but the milk felt "weaker" (just a feeling! no science involved) *Holstein cows are hilarious --- like giant dogs. *Jerseys are more practical (for a small family milk cow). *Adding cream to Holstein milk works well for bulking up and higher yield.
I'm confused, I did this with left over whey and nothing happened. Does this sort of reaction depend on the type of cheese that was made from the initial milk.I'm confused, I did this with left over whey and nothing happened. Does this sort of reaction depend on the type of cheese that was made from the initial milk.
I use whey --- sweet whey --- left over from making wheels of cheese like Gouda, Asiago, Butterkäse, Manchego, etc. Don't use whey from making acid-coagulated cheese, like quick mozzarella or paneer.
I often make simple farmers cheese. And I've tried it using the way and making ricotta. It doesn't work with way from farmer's cheese. What am I doing wrong?
What type of culture are you using? Sometimes, depending on a variety of things (pH, fat/protein content, etc), I don't get much (or any) ricotta from my whey, either. If I was more scientific about it, I'd have better results, but I'm usually just winging it.
@@Farron1960 If you're using vinegar, than you've already made ricotta, more or less, and the amount you would get from repeating the process would be pretty tiny, or not at all.
I'm actually not sure! I only make ricotta from the whey leftover from hard cheeses. My hunch is that you wouldn't get much cheese, if any, but you could certainly try!
@@jmilkslinger oh please please please do this cheese! I've got so much milk and need to learn all it takes in making a cheese like this! I thought your video might be kind of flaky and thinking you may not know what your doing ( there's alot of people out there not experienced and just doing a video) Boy , I'm SO happy to be wrong and was so giddy about thiz..I have so much milk ! Yes please do this cheese, I'm on standby on the wait! God bless , looking forward to it
Hello!, thank you for your recipe. This morning I made some cheese (used a gallon of whole milk store bought and white vinegar) and had left a lot of whey. Looking for a recipe on what to do with it I found you. I followed all your instructions to the t. The only difference is that I started with a lot less whey than you. I reheated it and when it was very hot to the touch (I do not own a thermometer) I added about 1/2 cup of white vinegar. I stirred it and turned the heat off, let it rest but nothing happened. Just very thin clumps of "curds" not even significant as to make a bit of ricotta. The whey was not yellow, it was whitish and I thought it had something left to make at least 1/2 cup of ricotta! Do you have any idea of what might have happened?
Yes, you used an acid whey because you acidified your cheese with vinegar. For making ricotta from whey, it needs to be a sweet whey, or whey from a cheese that's cultured with bacteria cultures (like clabber, freeze-dried cultures, buttermilk, etc).
@@jmilkslinger Thank you! Now I know, next time I have to buy something like you mentioned since I do not have any. Is rennet ok? I have heard that it is used for cheese makig.
I didn’t see you add milk to the whey wich is the way the classical ricotta is made. Ricotta significa recocido cuando llegas a la temperatura inidcada se cuaja la leche y flota. Nunca vi a los italianos usar vinagre.
Thanks for the great video! I am new to making homemade yogurt. This is the only way I like it. What else can you use the whey for? What do you do with the liquid after you make the ricotta cheese? May Jesus continue to bless you and your family
@@jmilkslinger so once you use the whey to make ricotta cheese; it is then like a water with some nutrients in it? I make homemade bread. I use it in place of the water? Thanks for your response.
@@22ERICSHELLY Yes, and there's acid in it, too, which is a good addition to bread. In other words, if your bread recipe calls for 2 cups of water, just replace it with whey.
@@jmilkslinger thanks! A little lady in our church has been in the hospital. She wanted me to make her some beef and vegetable soup. I used whey in it. You need to do a video on all the ways you can use the whey and the leftover whey water. So glad I found your channel!
I make my own yogurt. The whey is sour and doesn't work the same way that Jennifer showed. She used sweet whey (from cheese). I've used sour whey as a replacement for buttermilk. I've also made caramel from it. Its sweet and tangy and great on ice cream.
This did not turn out to well for me. Had whey left over from mozzarella cheese, followed the video step by step. Yielded 2Tbs of Ricotta. The only thing I can imagine that went wrong is the whey was salted from the mozzarella?
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I’m so impressed by how it didn’t boil over 😳
I was anxious the whole time 😂
If you salt, press and age the cheese you get ricotta solatta. It’s like Parmesan.
I'm curious how u make it!
Or the Mexican equivalent…cotija
I found Sporendonema Casei on my whey curds
@@jessieallen1894 wrap it in cheesecloth, rub some salt over it then put it in the mould with a pot of jam or something on top as a weight. Resalt it once a day for five days, turning it over each day. Then leave it in a container in the fridge for two to four weeks. If it starts to get a mold on it, wipe it off with some salt water kitchen towel. Probably won’t get a mold though.
@@raynarksyou’re amazing, thank you!!!
Im from Croatia and work in cheese factory. When we make this kind of cheese what we call it skuta we add on 61° milk and salt and at 89°-91° vinegar about 4 litres od vinegar goes on 1300 litres of whey. Try to mix ricotta with cottage cheese and then add honey (I do not mix iz evenly to have somewhere more and less honey for better taste) this 3 ingredients makes wonderful delicious healthy meal!!!
How interesting. Thank you from London, England. X
Just out of curiosity, how much milk do you add to the 1300 litres of whey. Is adding milk necessary?
@@adamfreeman5609 hey I only now see you comment! We add about ccc 30 litres of milk on 1300 litres of whey. If you do not add milk skuta will not be produced or will be not much as you will except it to be.
@@markecgazda3880very nice information
Hey! I wanted to share that I accidentally made a TON of ricotta today. I had 2 1/2 gallons of whey left over from making terrible cheddar. I had been storing it in the fridge for a few days. I was boiling it down to make whey caramel, but it looked chunky. I decided to strain it through a synthetic cheese cloth, and almost THREE POUNDS of ricotta emerged from that 2 1/2 gallons! No added vinegar, no added milk, just simmered the whey for about 45 minutes. What the heck!!
That's fantastic! (And I guess that means the whey was quite acidic...!?)
@@jmilkslinger Maybe from sitting in the fridge for a few days? 🤔
To think other TH-camrs were advising me to feed leftover whey to my plants! Thanks so much for this video, you're a lifesaver x
Altho the calcium from the whey is super good for your plants. Will help with flowering and fruit production like tomatoes
@@monicasmall9252 but it can spoil the earth
@@liiishilindude how
@@ironagentm544 it’s milk and it goes bad. I mean for house plants, for the outside ones its probably ok
@@liiishilin it’s not milk, it’s whey which has different properties, such has less fats and sugars, which make it safer than milk. The only problem with whey is it’s acidity
I"m a novice and learning. I appreciate this presentation. I'm left with some whey and realizing it is still nutritious, I'd like to put it to use for the table before feeding our pig or our plants or bathing my face 😀
I make yoghurt than cream cheese than ricotta out of same milk.
How please ? I mean the cream cheese part specifically. 😊
Do you have videos for this?
It's so unexpected as far as the weight you got. I always imagined it wasn't worth it in the end, but this is very exciting.
I know! Every now and then I don't get enough to make it worth while, but most of the time I get loads. Too much, really (ha!).
Dangit! I wish I'd found all this info about making ricotta from whey the other day when I made cottage cheese for the first time. I could have had ricotta, too!
Holy Smoke, why didn't I know this before. I've been wasting my Whey. I don't actually throw it down the sink. I use it on my garden. But now I can make a second batch of cheese. How cool is THAT!? Liked and Subbed......
If you boil it down after you make ricotta you can make gjeost which tastes like browned butter or caramel. You add a bit of cream or milk at the end to make it more luscious. I've eaten it on bread but it makes an excellent addition to some baked goods if you boil it down less than the directions say (Nutella consistency).
Omg…finally in the fourth try, magic happened. I realized I had to watch for the boiling, curd change rather than the temperature heat and voilá…success. My whey was at 207 degrees, just for anyone who has trouble with this like me. Newbie cheesy queen.
Look at that sparkling crown!!! 🤩
I'm right there with you. This is my first try and I got a whole lot of nothing. I'm at 210. maybe my thermometer is broken
Hi, Thanks for this vid, my first attempt at making mozzorella, I ended up with cream cheese instead, then used this vid to make this ricotta, and mixed it together,
I have to say the Cream cheese turned out Delicious, the Ricotta mixed in with it was Very nice as well.
I made the mistake of not scooping it out and poured it straight into a catcher, so it broke up but still good anyway.
We tried it, and didn’t get anything. But maybe because when first making cheese we read the °C instead of °F so we had already gotten to the high temp when making the cheese 🤦🏼♀️
Great video. Trying to develop my cheese making skills and I'll be trying this with my next pot of whey!
Thanks for this.. I make Greek yogurt every week and I need to use your method to make use of the whey instead of discarding it. Very much appreciate it.
I use the whey from Greek yogurt in place of buttermilk. Buttermilk biscuits using whey instead of buttermilk us incredibly delicious.
Thanks for the video so what did u do with the leftover water? Did you discard it?
Can you use wheyfrom kefir cheese?
I'm wondering if this worked. I've always assumed that whey from yogurt would be different than whey from say mozzarella or farmers cheese because it cultures. Am I wrong?
@@helenekema6220some do but there is a third cheese you can make from it called gjetost. Well I suppose it wouldn't legally qualify as a cheese since the ricotta making took most of the milk protein but we're not the FDA so whatever. It tastes like browned butter to me but others find it tastes more like caramel.
Some use it in their ferments while others like to soak their beans/legumes/grains in it to make them more digestible. I have no studies to back it up but some say that it makes them less gassy when eating beans. It's also popular to marinate meat. Some people don't like game meat and find that a whey marinade makes it more palatable.
I've never been soo excited to watch someone make cheese of leftover Whey
Nice. That's a great tip. I actually did this by accident the first time I tried making my own cheese. And the taste! It is amazing!
I tried this and it didn't turn out. I did do a rennet cheese recipe. I'll have to try your example exactly and see it works better. I still used the whey to make a big batch of rice. I need to get a freeze dryer eventually. I saw one comment about freeze drying whey. What a good idea lol.
at christmas and a couple other times a year, i'll make ricotta after making cheese to use in 72 hour lasagna. i do 4 gal cheese batches, so i usually end up with almost 3 gallons of whey . that gets around 2 lbs of ricotta - perfect qty for my needs.
What is 72 hour lasagna?
@@jmilkslinger sauce that takes 72 hours in several cycles of cooking/cooling, plus homemade pasta, mozz, and ricotta. there are 96 hour versions out there, but some go to extremes, heheheh
Hi there, just wondering what sort of cheese you make for your lasagna? And is it easy
@@adamfreeman5609 I make "quick" mozzarella and ricotta. neither is really difficult, nor do they take a long time. both are fresh and can be eaten right away. tasty!
@@HBrooks well in that case I don't think you will be successful as you cannot use whey from acid coagulated cheese making. I made a farm cheese and tried to re cook the whey to make ricotta and got zero
You are one of a few who makes proper ricotta 🙌🏻
Adding more Milk/Cream to the Whey increases the flavor and a higher yield of the Ricotta curd.
Is it possible to use lemon juice instead of the white vinegar? A lot of white vinegar from corn and I don’t have a problem with corn.
@@evelyny7037 Yes, Lemon Juice is fine...I've NEVER heard of a reaction to Corn from Vinegar... but these days I DON'T doubt it.. do you have Group Therapy or a Safe Space where others can join?
Great video! For the remnants that settle, I gently scrape the bottom of the pot, then fish the rest out with a metal strainer - like cleaning a fish tank. It only adds another 10% or so, but I hate to waste any.
See, id just pull out the cheese cloth, but id do that regardless cuz i prefer a dryer texture to my cheeses heh.
Totes gonna do this tho, saved the whey from a gallon of milk i turned into cheese the other day; that i flavoured up with garlic dill and parsley. Was probs gonna use it in a bread instd (i love that it provides all the benefits of milk but doesnt make the bread too cakey like milk wud do) but more cheese sounds even better... And i can still use whats left in bread xD
Albudercust? Trying go figure out the cheese your saying. What was the culture you used for the cheese? Can you do a video on that main cheese you made?
Ricotta only means "recooked" if you use whole milk and add acid and cook you will produce the same type of cheese, a soft curd. The primary differences are that the whey method slightly increases protein, the traditional Italic cheese making (the method used since the bronze age with whole milk) has a higher fat content, and ricotta if left to ferment for the night can have a slightly different flavor profile however that is highly dependent on what type of milk was used.
Yeah, but this is a great way to use the when left over from making Yougurt, I'm saving mine só I can make ricota 😜🥰
Wow, thanks for this! I wonder what else can I do with the whey from making kefir cheese and yoghurt.
You can make caramel sauce from whey. I just made it yesterday. It's tangy a bit salty (just right) and sweet. If you Google it, there is a recipe, the only recipe out there.
lushing it up. Love these scientific terms for fattening. I don't buy into this fat is flavour. You don't need to lush anything up unless you aren't happy sufficiently clogging your arteries the old fashioned whey lol.
I have been freeze drying my whey and it is amazing how much solids are left behind.
I'll get a full compressed half gallon of dried solids out of 2 gallons of whey. Im hoping it will also be good for culture stock. Max temp in my freeze dryer was set low, at 85F.
I've dried yogurt culture stock as well.
It has worked great for new batches
This is fascinating!!
I made mozzarella using vinegar vs the rennet. I tried this with the leftover whey and it didn't work for me. We also run a dairy farm, so have raw milk on hand. Heated it to 195, vinegar...no ricotta. 😭
I've never tried making ricotta from the whey leftover from mozzarella --- unless you're making a cultured mozzarella, I don't think the whey is well suited for ricotta.
You are the only one doing it the right way!
You mean, the right whey 😅
Can you use the whey after making ricotta
Not for cheese (I don't think) --- we feed it to our pigs.
Sorry, just to be clear: this is using "sweet whey", the kind produced from making cheese using rennet. It won't work if you made fresh cheese by just directly curdling milk using acid, right? (I.e. it won't work using sour whey).
Yes, that is my understanding.
I am a beginner at cheese making. I have some equipment but I don’t have a cheese press. I just found a local dairy farm with Jersey cows fresh. What would you recommend to make with a gallon of milk
Yay for finding local raw milk!! My blog jennifermurch.com has a handful of fresh, no-press cheeses (go to recipe index and scroll down to cheesemaking). People always go nuts for yogurt cheese, so that's a winner. Quark is the milk-based version of cream cheese. Cuajada is a salty Nicaraguan cheese that goes great with beans and rice. And Belper Knolle is a garlicky, black pepper cheese that lasts for months and months. And remember, you can always jerryrig a press by wrapping the curds in cheesecloth and then pressing with a jug of water or some books! Good luck!
Very Nice, thank you
It doesn’t work for me. I follow exactly the steps and temperatures but it doesn’t work.😢
Are you using whey that's no more than a couple hours old? Is the whey from a hard-pressed cheese (not whey from a yogurt cheese or a quick mozzarella)?
HELLO JENNIFER. I HAVE A COUPLE OF QUESTION I HOPE YOU CAN ANSWER. COULD YOU ALSO DO THIS WITH LEMON JUICE INSTEAD OF VINEGAR AND WOULD IT CHANGE THE FLAVOR OF THE RICOTTA. ALSO CAN YOU AGE THIS RICOTTA CHEESE IN A CHEESE CAVE. I AM JUST STARTING ON MAKING CHEESE AND YOUR VIDEO ON MAKING RICOTTA IS VERY SIMPLE TO MAKE. I ENJOYED YOUR VIDEO.
Yes, you can use lemon juice. (I haven't done that, though, but I don't think it will affect the flavor...in a negative way.)
As for aging, I have no idea! Since ricotta is practically boiled, a lot of the good stuff has been killed, so I'm not sure what the point of aging it would be. (I freeze my ricotta.)
@@jmilkslinger THANK YOU. I DID NOT REALIZE YOU COULD FREEZE IT
Tried it twice and I don't get that foam at 180 degrees. I added the vinegar and Nothing. Doest work for me
Me too. I don't know what I'm doing wrong
I tried too. Nothing!
My whey is from yogurt which was strained through a very fine yogurt strainer. Maybe this leaves nothing left in the whey to do this.
Just waiting the 20 mins for the curds to form.... hopefully ive got ricotta 😁 thank you for your easy to follow recipe 👍🏻
Thank you! I have thrown out so much whey that could have been ricotta!!
Should I add more vinegar if I used some to make cottage cheese where the whey came from?
If you used vinegar to make the cottage cheese, then the whey isn't considered sweet (the cheese needs to be from cultured milk in order to get a sweet whey), so I don't think it will work. But you can always try!
What do you do with the whey after making the ricotta? Can you make more ricotta?
(I think you saw my response over on Smitten Kitchen, but I'm posting it here, too, just in case.)
We use our leftover whey to feed the pigs and dogs, water the plants, etc. Or I just dump it down the drain… Oh! And you can always use it in baking or popsicles and smoothies….but since I only use a fraction of the leftover whey in other food, it hardly seems worth it most times.
I don't know if you can make ricotta from the whey leftover from making (whole milk) ricotta, but you can certainly try. My hunch is that the yield, if there's any at all, would be so slight that it wouldn’t be worth it.
@@jmilkslinger thank you for replying to me here, as well, and for remembering me!
@@jmilkslinger You cud try boilin down the extra whey to make a reduced stock from it that wud contain much stronger notes of the whey even and probs be even tastier in cookin; while also grtly decreasin the amount of whey you have.
Like a demiglace whey.
Have you considered making Mysost Cheese after the Ricotta? My family started cheesemaking when a family member got heart issues and can't have any milk fat-we make mozzarella with 0% milk (organic), then ricotta, and just discovered that we can cook down all the whey that is left to make the mysost! Nothing wasted :)
I've made Mysost once, and hated it, ha! But that could be because I maybe did it wrong? I know some people really love it, and I haven't tried it since, so I'm pretty sure my first impressions aren't exactly fair.
I don't think it would be practical for me to make regularly, though, considering the length of time it takes to cook down the whey and the amount of whey I have to use. For me, it's more efficient to feed it to the pigs....
@@jmilkslinger That makes sense....we are stuck in the city, so no pigs to convert the excess whey into something useful. It has a unique taste...I was nauseated from the smell of whey and didn`t have a good first impression either, but my husband loved it and said it belongs in a dessert-it had distinct caramel salt and sweet overtones-so might try a cheesecake or some meat marinades. But it will have to wait for the next batch....I underestimated how fast it cooks down at the end and burnt the whole lb and a half. Lesson learned :S
@@bethm1448 Yeah, I didn't much care for the smell of the cooking whey, either. Maybe Mysost is an acquired taste? I know lots of people adore it.
How do you make the Mozzarela?
Maysot cheese
I tried to heat the whey but the bubbles were tiny and there was no curd. I tried to make the acidic whey ricotta cheese. Help!
This sometimes happens to me, too, and it's so frustrating! A couple things to consider: Is the whey fresh? (Like, only a couple hours old.) Did you heat the whey to 180 degrees before adding the white vinegar? How much vinegar did you add? (I don't measure, but I think I use roughly 2 tablespoons of vinegar per gallon of whey.) Did you only stir it briefly and then let it sit, undisturbed? Aside from these things, I'm not really sure.... It's not an exact science (for me, anyway) --- thus the reason it feels like magic, ha!
@@jmilkslinger Oh good to know, it is not just me. I think the whey was about 5 hours old (I did it at night time), maybe that is too long. I have heard you had to do it quickly. I probably added the vinegar earlier than you mentioned. I think I added 2 table spoons of vinegar. I stirred it but didn't get it sit. Yes, I had hoped it would be like magic but I will have another go next week and see what happens. It looks a lot of fun when it works.
@@jacwindsor5552 It's definitely not just you --- keep trying!
Hi there! Loved your video and it thrills me to see you enjoying making your own cheese. I'm on a beginners cheesemaking journey myself and came across your video when hunting for ways to use up the leftover whey from my very first attempt. Can I ask what you added to the milk for the first cheese you made that resulted in all that whey.... (the one you show in your press at the end)? I made a very simple paneer cheese yesterday by adding vinegar to hot milk and after scooping the curds out, I have loads of whey left over. Here we see you adding vinegar to yours and making ricotta but will this work if I've already used vinegar making the paneer?
The cheese in the press is a Butterkäse, which is a thermophilic cheese. I don't recall which kind of culture I used, but probably Kazu (a freezedried culture) or homemade yogurt.
I have not tried making ricotta with whey from making a vinegar-based cheese because, yes, it seems redundant. But maybe it would work? I'd have to do some research...
Thank you for this! What do you do with the leftover liquid AFTER you’ve scooped out the ricotta?
We feed it to our pigs or use it to water plants.
@@jmilkslinger thx!
You can also use that liquid in breadmakin to give it near sourdough notes with hints of sharp cheesiness. It also provides a lot of the nutrients of the milk, but doesnt have so much of fats so as to make the bread overly cakey.
Similarly, it makes a wonderful soup stock base and rly prty much any cookin where you may use water or milk or vinegar or wine normally.
Its less creamy than milk, bcuz that creamyness became all the cheese, but its still very much akin to milk
Wow, you really like living on the edge! Like literally! 🤣 Anytime I have a pot of ANYTHING even remotely as close to the edge like you have in this video, it’s absolutely going to make a GIANT MESS all over my stove! 😵💫
I make huge messes ALL the time.🤣
wish I'd seen this about an hour ago, I just poured 2 litres of whey down the drain, cause didn't realise you can make more out of it. won't be making that mistake again.
Thanks for sharing, but you never made a very basic video on "How To Make Ricotta From Milk". I know youtube already has a lot of videos on that.But please I wanted to see your video on this. THANKS
Noted!
So I made ricotta the other day and noticed that the leftover whey still looks quite white in color. Can I reheat it, add vinegar and get more out if it?
You can always try, though I doubt you'll get much. Also, it's best to try to make ricotta with whey that's only a couple hours old. Run some experiments and see what happens!
I tried it yesterday and I had absolutely no curds, just whey. Bigger failure.
How disappointing! That's happened to me a few times and it's so frustrating. I wish I knew why some wheys produce a lot of ricotta and others don't. I think it has something to do with pH, but I haven't gotten that scientific . . . yet.
Does this process work with whey from making yogurt in an instant pot?
Nope!
Can you use the whey from making yogurt?
My chickens like drinking the whey, but I would like to get ricotta made.🇨🇦
I have never done this, but according to this website, you can . . . in a sort of roundabout way. bit.ly/3dRwyML
Will this work with the whey from store bought milk? I used skim milk for milk chews for my dogs and have a ton of whey leftover. The acid is lime juice. Do I need to add more/vinegar once it's heated?
Ooo, I really don't know. Since it's skim milk (one strike against it) and storebought (two strikes), I kinda doubt you'll get very much. But it's certainly worth a shot! Just heat the fresh whey (make sure it's only a few hours old) to 180 and see what happens. If it's not forming any curd at that point, glug in some vinegar and see if that helps. If it's a bust, then you only lost the cost of the heating the whey, and you gained a lesson, so you come out even. Good luck!
I have tried this twice this week and failed both the times, both times I did it immediately after making cheese one. I was doing a traditional cheddar and the other Monterey jack. I've tried temping and not, adding a bit more vinegar, just nothing is happening! Both the times I had 2 gallons of fresh whey. I don't know what I'm doing wrong! I've watched the video like four times!
This week I used store bought milk, in the traditional cheddar. I used a commercial mesophilic culture, and for the Monterey Jack I used homemade buttermilk.
Oh, that's disappointing --- I'm so sorry! Wheys from those cheeses should both yield good ricotta, but I've also had wheys work one time and not the next --- I'd probably have to spring for a pH meter if I wanted consistant results. Storebought milk MAY be the problem, though I can't say for sure. (I've only used milk from our cows.) It sounds like you're doing everything right. So frustrating....
I tried making this after making mozzarella. I’m wondering if it’s because I used the vinegar method instead of citric acid and rennet. So I was just adding more vinegar to vinegar….
@@mrs.sloffee6359 Yes, it seems this method works best with sweet whey from cultured cheeses, not the acid-cultured and coagulated cheeses.
Same here, but we used the remnant when making the cheese. But we did heat it to high. It’s in the press so we will see if we didn’t just make ricotta from the start!
Made Greek yogurt from store bought whole milk, and used the whey after straining the yogurt. Fail! Glad I saved 1/2 pint of the whey for my next batch of yogurt. Oh, well! Nothing ventured…
Imagine my surprise when I searched for “make ricotta” and I saw a very familiar thumbnail! (Was it from a Nate mastermind?) Thanks so much for all the tips!!
Yes!!! We were in the same zoom call. (I miss those!)
that left over mixture in the pot is still useable. don't throw it away.
I feed it to the pigs. What do you use it for?
Its like yoghurt
1 gallon Non-Fat milk yogurt whey yielded about a teaspoon of cheese.
Yep --- yogurt whey is an acid way and can't be used for making ricotta.
would this work on whey from yogurt-making?
Nope!
Have you ever tried to make vegan chees? That could be interesting.😉
No, since that wouldn't really solve the problem of what to do with all the milk we're getting from our cow, ha! (I am a HUGE fan of putting nutritional yeast on popcorn for "cheesy" popcorn, but I don't think that really counts...)
@@jmilkslinger hahahaha, good one. 😆
What kind of milk do you use when you're making cheese? I've made yogurt and kefir for years, and I just made my first fresh cheese. And I want to learn to make cheese. There's just nothing better than good cheese.
Congratulations on making your first fresh cheese! Cheesemaking is addictive, so watch out!
I use our raw milk: Holstein and Jersey.
awesome, gotta love something from nothing
I can't manage it at all, it never works for me.
Oh, how disappointng! I'm so sorry!
I think I'm using whey that is too "clear" already. I'm making mozarella today and that whey is usually more milky and I'll try again.
@@SageandStoneHomestead I hope it works! I've had varying results, and I'm pretty sure it has to do with protein content, pH levels, and/or the type of culture I used....but I've never bothered to dig deeper. When it doesn't work, I just toss it to the pigs, and if it does work, I use the ricotta in cooking or freeze it for later. For me, ricotta is a pleasant byproduct, not the star of the show, so I'm kinda ambivalent about it.
@@jmilkslinger I just want it to work once LOL. Thankfully we have pigs too. They don't care about the vinegar lol
I'm making clabber into a sort of ricotta substitute as we speak.
@@SageandStoneHomestead Oh yes, I get it! I HATE it when something that's supposed to be simple confounds me.
I've yet to make cheese directly from clabber. Let me know how it turns out!
It doesn’t work for me I’m using goat milk I have tried if from the whey of mozzarella cheese Chevre and farmers what am I doing wrong
Since I use cow's milk, I can't vouch for whether or not this method works for goat's milk...
Im so confused
.. i tried to make cottage cheese from some clabbered milk i had, once i started to heat it up it looked like it was just whey and then as it heated up more it loked more like this (didnt add vinegar) 🤷🏻♀️ this was my first time attempting anything like this ...
Any ideas what im doing wrong?
I have not tried to make cottage cheese from clabber, but "cheese from scratch" has a video about that on TH-cam, I think.
I tried this and nothing happened. No curds
I made some cream cheese today and have a small amount of whey. Certainly not on a grand scale. I’m going to try small scale ricotta. Wish me luck.
Let me know if it works!
Regrettably, the ricotta didn’t do well. The cream cheese did, so I’ll be making more of that also on a small scale, but I’ll freeze the collected whey and try the ricotta again. Eventually I’ll get it right. In future I’m hoping to have a source for milk fresh from the cow. Wish me luck.
@@elainekilgore1352 What a bummer it didn't work out (though I kinda thought it might not), but good for you for trying --- hands-on learning is the best teacher!
Could you freeze this?
Yes! I freeze it all the time. In the freezer, the texture changes slightly, so I don't use the frozen ricotta for fresh eating --- it's still perfectly wonderful in baking, though, and in pasta dishes.
@@jmilkslinger thank you for fast response. I loved this
Can you use whey from making butter?
Nope.
what about hte left of ricotta water?
Use it to water plants, feed it to chickens/pigs, in bread in place of water, toss it....
I may have missed something or, in ignorance of recipes not realised which kind of whey you used. Is your whey from Cultured Cheese making (using live bacteria) or from using a coagulator such as vinegar, lemon juice or rennet.??? (My curd cheese is with rennet).
Sweet whey, from a rennet-coagulated cheese.
i had a question does yogurt whey works for this ?
No, not that I'm aware of....
ok thank you@@jmilkslinger
Thank you! Can you freeze ricotta?
Yes! Once it's frozen, the texture gets a little more grainy/water, so I use frozen ricotta in baking --- pancakes, baked ziti, etc --- and reserve the fresh ricotta for fresh eating.
it's hardly "magic' and it's not anything new. the word ricotta means "re-cooked" ... it's the method Italians have been using for generations to use the whey left over from making other cheeses -- such as mozzarella.
Indeed!
It really is like magic once you add the vinegar. Neat!
Thanks for sharing. Can I please ask if the whey is from making cheese using the vinegar/lemon method? And if so, does it make the ricotta extra sour to further add more vinegar to create the ricotta? I'm super keen to make my first ever batch of cheese using lemon juice and would love to make ricotta from the whey.
The whey I use for ricotta is sweet whey, from making a cultured, rennet-coagulated cheese.
I'm following all the instructions and getting the temperatures right, so I don't know why this never really works on the whey leftover from my cheddar. I got a tiny amount the first time and I just wasted 2 gallons of whey trying to make ricotta again. I got nothing at all this time, just useless cloudy vinegary liquid... I think I'm going to stop trying :/
Have you checked the pH of the whey? I haven't gotten that scientific with mine, but it may help explain some of the variables...
@@jmilkslinger I haven't gotten that scientific with it, either. But I'm sure pH strips wouldn't be that hard to get. What pH should I be looking for?
@@katiestott1449 From what I've read, the pH for straight whey ricotta (as opposed to ricotta made from whey mixed with milk) is around 5.7-5.9. I don't have a pH meter (they can be pricey!), and the strips I have (from Amazon, cheap) are far too vague, though they would give a general idea.
I've noticed that certain cheeses yield different amounts of ricotta. Perhaps try a Gouda, or a Butterkäse, and see if that whey gives more/less ricotta? The more you play around with it, the more of a feel you'll get for what works (or not) and when.
I haven't made ricotta recently --- don't need it --- but now I'm tempted to try it again, just to see what my results are now that we're mid-winter and I'm working with Jersey milk rather than Holstein. So many variables!!
@@jmilkslinger Thanks for the info! I'll have to try it the next time I make mozzarella. I feel like that will yield much better results. If you make any interesting discoveries about Jersey vs Holstein milk I'd love to hear about it!
@@katiestott1449 My biggest takaways thus far:
*Holstein milk is better tasting than I thought.
*I like the yellow/creamy look of Jersey and prefer the flavor.
*Holsteins produce more, but the milk felt "weaker" (just a feeling! no science involved)
*Holstein cows are hilarious --- like giant dogs.
*Jerseys are more practical (for a small family milk cow).
*Adding cream to Holstein milk works well for bulking up and higher yield.
Great video I’m definitely going to try it!
Just curious how long does it last in the fridge?
If it's unsalted, then 3-5 days, probably. Salted, a couple weeks.
I'm confused, I did this with left over whey and nothing happened. Does this sort of reaction depend on the type of cheese that was made from the initial milk.I'm confused, I did this with left over whey and nothing happened. Does this sort of reaction depend on the type of cheese that was made from the initial milk.
I use whey --- sweet whey --- left over from making wheels of cheese like Gouda, Asiago, Butterkäse, Manchego, etc. Don't use whey from making acid-coagulated cheese, like quick mozzarella or paneer.
So you saying i shld never throw my Whey away😅
Weird.. This didn't work for me!! I followed the same steps but it didn't give me same result. 😢
How disappointing!
I often make simple farmers cheese. And I've tried it using the way and making ricotta. It doesn't work with way from farmer's cheese. What am I doing wrong?
What type of culture are you using? Sometimes, depending on a variety of things (pH, fat/protein content, etc), I don't get much (or any) ricotta from my whey, either. If I was more scientific about it, I'd have better results, but I'm usually just winging it.
I use raw milk and vinegar.
@@Farron1960 If you're using vinegar, than you've already made ricotta, more or less, and the amount you would get from repeating the process would be pretty tiny, or not at all.
Ok, so I would need whey from other types of cheese making to get more cheese from left over whey.
@@Farron1960 Yep!
Well, that got me more vinegary water. And that is it!
That happens to me sometimes, too, and it's so frustrating! What kind of culture did you use for your cheese? Raw milk or storebought?
I tried it with my cheddar whey and nothing. Must be the goats milk?
Maybe? I haven't worked with goats milk at all, so unfortunately I'm not much help... Sorry!
I made "farmer's cheese" with full cream fresh milk and vinegar... now to make ricotta do i add vinegar again????
I'm actually not sure! I only make ricotta from the whey leftover from hard cheeses. My hunch is that you wouldn't get much cheese, if any, but you could certainly try!
Yes, that’s how my neighbor in Italy used to make ricotta over 60 years ago, but she used regular vinegar. Happy to see you sharing this recipe
What was the cheese you made to get the whey? Can you do a video on the cheese you made?? What's it called ? Budapest?
In this video, the whey came from a Butterkäse (Butter cheese). I haven't done a video on that one yet, but you just may have inspired me!
@@jmilkslinger oh please please please do this cheese! I've got so much milk and need to learn all it takes in making a cheese like this! I thought your video might be kind of flaky and thinking you may not know what your doing ( there's alot of people out there not experienced and just doing a video)
Boy , I'm SO happy to be wrong and was so giddy about thiz..I have so much milk ! Yes please do this cheese, I'm on standby on the wait!
God bless , looking forward to it
Can I still use the leftover whey in the pot? Like make protein powder out of it?
Sure! It'll be vinegary, though...
Ok. Thank you!
Hello!, thank you for your recipe.
This morning I made some cheese (used a gallon of whole milk store bought and white vinegar) and had left a lot of whey. Looking for a recipe on what to do with it I found you. I followed all your instructions to the t. The only difference is that I started with a lot less whey than you. I reheated it and when it was very hot to the touch (I do not own a thermometer) I added about 1/2 cup of white vinegar. I stirred it and turned the heat off, let it rest but nothing happened. Just very thin clumps of "curds" not even significant as to make a bit of ricotta.
The whey was not yellow, it was whitish and I thought it had something left to make at least 1/2 cup of ricotta!
Do you have any idea of what might have happened?
Yes, you used an acid whey because you acidified your cheese with vinegar. For making ricotta from whey, it needs to be a sweet whey, or whey from a cheese that's cultured with bacteria cultures (like clabber, freeze-dried cultures, buttermilk, etc).
@@jmilkslinger Thank you! Now I know, next time I have to buy something like you mentioned since I do not have any. Is rennet ok? I have heard that it is used for cheese makig.
Great Video! Thank you for your work. How long can I store the ricotta in the fridge?
If it's salted, about a week. Unsalted, only several days. (And you can freeze it, too! Though the texture won't be quite as tender....)
@@jmilkslinger thank you so much! 🙏 Greetings from Germany ❤️
@@annabesel3188 You're so welcome!!
I didn’t see you add milk to the whey wich is the way the classical ricotta is made. Ricotta significa recocido cuando llegas a la temperatura inidcada se cuaja la leche y flota. Nunca vi a los italianos usar vinagre.
Yes, there are many ways to make ricotta!
Thanks for the great video! I am new to making homemade yogurt. This is the only way I like it. What else can you use the whey for?
What do you do with the liquid after you make the ricotta cheese?
May Jesus continue to bless you and your family
Our whey goes to our pigs --- they love it!
Other options: watering plants, using in place of water in some soups, using in bread baking...
@@jmilkslinger so once you use the whey to make ricotta cheese; it is then like a water with some nutrients in it?
I make homemade bread. I use it in place of the water?
Thanks for your response.
@@22ERICSHELLY Yes, and there's acid in it, too, which is a good addition to bread. In other words, if your bread recipe calls for 2 cups of water, just replace it with whey.
@@jmilkslinger thanks! A little lady in our church has been in the hospital. She wanted me to make her some beef and vegetable soup. I used whey in it. You need to do a video on all the ways you can use the whey and the leftover whey water. So glad I found your channel!
I make my own yogurt. The whey is sour and doesn't work the same way that Jennifer showed. She used sweet whey (from cheese). I've used sour whey as a replacement for buttermilk. I've also made caramel from it. Its sweet and tangy and great on ice cream.
This did not turn out to well for me. Had whey left over from mozzarella cheese, followed the video step by step. Yielded 2Tbs of Ricotta. The only thing I can imagine that went wrong is the whey was salted from the mozzarella?
Yes, that could be it. Also, if you acidified the mozzarella with citric acid, then that makes it an acid whey --- I use sweet whey for this ricotta.
@@jmilkslingerThank you:) I did use citric acid, so that explains the reason it did not turn out. I am new at this in learning as I go.
Every time I hear “Ricotta” said in American accent, I loose the will to live…
😂😂😂
That is something I have never heard of, much less seen. Quite a surprise. To think of throwing out all that whey.
left over whey? who has that? LOL
Love this. I've always cringed when letting whey go down the drain. No more!
I just tried this and nothing. It didn't work.
Don't know what happen.
I'm so sorry! That's disappointing.
Can you reuse the left over whey from this process ? Like a second time?
Not for cheesemaking, but you can use it in cooking in place of water, if you like.
How long can I store this for?
Unsalted ricotta lasts 3-5 days in the fridge. Salted ricotta lasts 1-2 weeks. Frozen, it lasts months.