Types of Ricotta
There are a number of ways to make ricotta. While my recipe is for a whey and milk based ricotta, there are other recipes out there.
- Acid Ricotta: This is the most common ricotta recipe. The milk is curdled with citric acid or lemon juice, then strained. It makes a bland ricotta that is perfect for blending into dishes.
- Kefir Ricotta: Using kefir to curdle milk makes a very tangy faux ricotta.
- Halloumi Ricotta: If you make halloumi cheese, then you automatically get a little bit of ricotta forming when you poach your cheese. This is not a really efficient way to make ricotta because you only get 3 tbsp of ricotta for one batch of halloumi.
- Whey ricotta: This is made from leftover sweet whey (from a non-acid based cheese). It involves heating the whey up so that more curds are formed. Adding some milk to the recipe greatly increases the yield.
Whey ricotta is far simpler than other cheeses, so this recipe doesn’t go into detail on each of the steps. However, if you want more information on cheesemaking, check out my post on How to Make Homemade Cheese.
The only trick to making sweet whey ricotta is to heat the leftover whey up to 195F. At that point the small curded proteins will rise to the top of the whey as seen in the photo below.
Traditional Sweet Whey Ricotta
Use leftover whey to make a sweet ricotta. This traditional ricotta is a sweet tasting and flavourful cheese that is absolutely delicious. It is also a delicious way to use up extra whey from cheesemaking!
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1.5 cups 1x
- Category: Cheese
- Cuisine: Italian
- 1 gallon of fresh whey (no more than 3 hours old)
- 2 cups of whole milk
- 2 tbsp cider vinegar (to curdle the additional milk)
- 1/4 tsp cheese salt (optional)
- Combine the whey and milk in a large pot. Gently heat on the stove to 91C (195F). If you don’t have a thermometer, you will know you have reached the right temperature when white curds rise to the surface.
- Turn off the heat, add the vinegar and stir continuously for 2 minutes.
- Using a slotted spoon, carefully ladle the curds into a colander lined with butter muslin. Knot the muslin and hang it to drain for 2-4 hours.
- When you’re finished draining, mix in the salt.
- Store in the fridge for up to 1 week.
- Don’t use this recipe for poaching halloumi.
- The yield from adding the 2 cups of milk is 1 1/2 cups of ricotta, which is really good.
- To make an even sweeter ricotta (as a mascarpone substitute) add 1-2 tbsp of cream at the end instead of the salt.
Keywords: whey, cultured, diy, homemade, cheesemaking, keto, vegetarian, gluten free, grain free, frugal