Fresh Whey Ricotta
1. 2 gallons fresh whey, no more than an hour old.
2. Heat to 200 degrees F.
3. Turn off the heat while stirring and add 1/4 cup vinegar. (any kind of vinegar will work, cider or white -- I like to use red wine vinegar).
4. Line a colander with very fine cheese cloth or butter muslin. Carefully pour the pot of whey into the colander and allow to drain.
5. When the cheesecloth is cool enough to handle, gather the corners of the cloth and tie, then hang to drain for several hours. This is where the drawstring bag comes in handy!
6. When the cheese stops draining, place cheese in bowl and add salt and herbs to taste. I usually add garlic powder and onion powder to mine, along with parsley and basil, because I like to use ricotta in lasagna. You can also add a small amount of milk to this to give a moister, richer cheese. Also, if you add a few ounces of mesophilic culture, it will enhance the flavor.
7. Because this recipe is made using whey, it is a low yield recipe and will only make 1-2 cups of cheese. Refrigerate cheese until used. It will keep up to a week in the refrigerator.
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