Listen up, yogurt makers!!!
Here is one more way to use the leftover whey drained from making Greek yogurt. (Not a yogurt maker? Substitute buttermilk for the whey.)
It’s really simple. Grab a half gallon of whole or 2% milk along with a couple cups of whey you’ve saved from making Greek yogurt. Whisk together in a saucepan and heat on top of the stove without stirring.
As milk mixture heats, you will see the milk begin to curdle and separate into curds and whey. Remove from stove when temperature reaches 180 degrees F. Allow to sit for 15 minutes.
Use a slotted spoon to remove curds to a fine-mesh strainer. Let ricotta drain to your preferred dryness. Season with a pinch of salt.
Easy. Right? Store in a glass bowl or jar in the refrigerator for 4-7 days. If you are a vacuum-packer (you know who you are), vacuum-pack the finished ricotta in a Mason jar and double the storage time to approximately 2 weeks.
p.s. Some people suggest you can make ricotta cheese by boiling the whey by itself. I tried it and it’s not worth the trouble. It takes a VERY large amount of whey to make a VERY small amount of cheese because most of the protein has been removed from the whey in the yogurt-making process, unlike the whey one collects from making cheese. That’s my experience anyway.
- ½ gallon whole or 2% milk
- 2 cups whey drained from making Greek yogurt
- Stir milk and yogurt together in a large saucepan.
- Heat on stove to 180 degrees. Milk will curdle.
- Remove from stove and allow to stand for 10-15 minutes.
- Gently retrieve curds from pan using a slotted spoon and place 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.