How To Make Ricotta from Whey Produced by Straining Yogurt
Sneak Preview: Discover how to make ricotta from whey leftover from straining yogurt to make Greek yogurt. Whey gives ricotta the perfect flavor. (You can use buttermilk or lemon juice if you don’t have whey.)
As an Amazon Associate, I earn from qualifying purchases.
Are you a Greek yogurt maker with lots of whey on your hands? Then, making ricotta cheese is another idea for using the whey from straining regular yogurt.
Three Reasons Why You Need This Recipe
- Save yourself a last-minute trip to the store the next time you get hungry for lasagna.
- If you try to make yogurt and it doesn’t work, don’t throw away the milk. Recycle it with this recipe using lemon juice or buttermilk instead of whey.
- Save money. Store-bought ricotta cheese can be expensive.
Not a yogurt maker? Substitute buttermilk for the whey.
Happy cooks speak up
“I have always made ricotta with milk and buttermilk, but I started making yogurt recently and wanted to make ricotta but did not have buttermilk. Short story, this worked wonderfully for me! I made it stovetop and the curds looked wonderful … draining/drying now.” —LIZ S.
How Is Yogurt Whey Different from the Whey Leftover from Making Cheese?
Traditional ricotta cheese involves boiling whey leftover from making cheese. It’s called “sweet whey.”
Whey drained from yogurt is called “acid whey.” Unlike sweet whey, most of the protein is removed from the whey in the yogurt-making process.
Why the difference matters:
A massive amount of yogurt whey is required to produce a minuscule amount of ricotta by simply boiling the whey.
To make ricotta with yogurt whey, we add whole milk or 2% milk. Or, to put it more accurately, we add whey to milk so it can act on the protein in the milk. (Do not use ultra-pasteurized milk.)
Can I Use Yogurt Whey as a Substitute for Vinegar or Lemon Juice?
Homemade ricotta cheese recipes typically call for three tablespoons of lemon juice or vinegar for every eight cups of milk. Lemon juice is appropriate for ricotta you want to use in a dessert or a recipe with sugar. Vinegar is better for a savory dish like lasagna.
However, yogurt whey creates neutrally flavored cheese, perfect for any savory or sweet recipe.
The good thing about yogurt whey is that it produces ricotta that can be used for savory or sweet recipes.
Why Does This Recipe Produce Even More Whey?
The recipe calls for a half-gallon of milk and 2 cups of yogurt whey that yields about 1-1/4 cup of curds, aka ricotta cheese. The liquid leftover from the process is still whey.
At this point, I throw out the leftover whey. I’ve heard that animals like it, but I can’t speak from personal experience.
Using a Microwave Vs. a Stovetop To Heat the Milk
I’m a microwave person, so I always choose the microwave when possible. For me, it’s faster and easier to clean up, and there is no risk of scorching.
On the other hand, heating the milk and whey on top of the stove is perfectly doable. However, be careful not to let the milk boil over, or you will have a mess on your hands.
How To Make Ricotta Using Yogurt Whey
It’s simple. Grab a half-gallon of whole or 2% milk and a couple of cups of whey you’ve saved from making Greek yogurt. (Even though you use a half-gallon of milk, there is still room to add the 2 cups of milk to most batter bowls. If yours is not that big, reduce the milk a little bit.)
Whisk together in a saucepan and heat on the stove or microwave without stirring.
Remove from the stove when the temperature reaches 180-190˚F. Allow the mixture to sit for 15 minutes.
Three Ways To Separate the Curds from the Whey
1. Use a fine-mesh strainer.
Use a slotted spoon to remove curds to a fine-mesh strainer. Let the ricotta drain to your preferred dryness. Season with a pinch of salt. Easy. Right?
2. Use a nutbag or yogurt pouch.
3. Line a cheap colander with 3-4 layers of cheesecloth.
You could also cover a colander with a thin cotton T-shirt (a spotless one).
TIP: Don’t pour all the curds and whey into the colander.
I tried this–once. The tiny curds quickly clogged up the system. It took forever to separate the curds from the whey.
Also, the big chunks of curd fell apart.
Get a slotted spoon or small strainer (like a tea strainer) and carefully dip out the curds. You want to leave most of the whey in the original container.
How Long Should I Strain My Ricotta?
Strain the whey out of the curds until they are as dry or moist as you prefer. It doesn’t take long. Maybe 15-30 minutes.
If your ricotta drains too long or you feel decadent, stir in a little heavy cream. YUM!
How Do I Store Homemade Ricotta Cheese?
Store in a glass bowl or jar in the refrigerator for 4-7 days. If you are a vacuum-sealer, vacuum-pack the finished ricotta cheese in a Mason jar and double the storage time to approximately two weeks.
If you like, freeze ricotta in a plastic container or bag.
Parting thoughts: Some people are dismayed with all the extra whey this cheese produces. See this post for more ideas for using whey.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
How To Make Fresh Ricotta from Yogurt Whey
Rate this recipe
(5 stars if you loved it)
Video
Ingredients
- 2 cups (454 g) whey drained from making Greek yogurt drained from making Greek yogurt
- ½ gallon (1816 g) milk whole or 2%
- ½ teaspoon salt
Instructions
- Stir the 1/2 gallon (1816 g) milk and 2 cups (454 g) whey drained from making Greek yogurt together in a large saucepan.
- Heat on stove to 180˚F (82˚C). Milk will curdle.
- Remove from the stove and allow it to stand for 10-15 minutes.
- Gently retrieve curds from pan using a slotted spoon and place it 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.
Notes
Making Ricotta Cheese in a Microwave:
- Stir the milk, whey, and salt together in a microwave-safe container.
- Heat on HIGH for 18-20 minutes or until the mixture reaches 180-190 degrees. (This is just a starting point. Microwave ovens vary hugely. Best to use a thermometer until you figure out how long it takes.) Don’t stir.
- Proceed with step 3 above.
Substituting Lemon Juice or Vinegar:
Add 3 tablespoons of lemon juice or vinegar instead of yogurt whey.Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.