Monday, 19 October 2015
Making ricotta cheese
When we make goats cheese, we are left with a large amount of whey which includes fine particles of curds. Most of the whey is fed to the poultry in their mash but we have often felt that we could extract more of the fine curds to make more cheese. And then we found a recipe for making ricotta cheese from whey.
10 litres of whey is heated to 93C and then 60ml of cider vinegar is added. Over the course of an hour, the curds precipitate out of the whey.
We then strained the contents of the pan through a double thickness cheesecloth and a sieve.
Then prepare to be surprised at how much cheese to produced! It is a soft cheese but be ready to use it up in a week.