This recipe is perfect for anyone who has whey left over from the yoghurt making process and is wondering what to do with it.
We’ve been making our own yoghurt in the slow cooker for a few years now as it’s super simple to do. The only ingredients needed are milk and half a cup of the previous batch of yoghurt.
And for most of that time we’ve been feeding the left over protein rich whey to our chickens as we noticed a big increase in egg production whenever they were fed whey.
Sadly, a fox got to our chickens and we were left wondering with what to do with the whey.
Hey, presto, ricotta!
Making ricotta is surprisingly easy and takes around 45 minutes.
It’s a simple process of heating whey and full cream milk together. The whey causes the milk solids to separate from the buttermilk. These solids clump together into a soft cheese we know as ricotta.
The milk must be full cream milk, however, UHT milk is also suitable as long as it is full cream.
1 cup of whey to 1 litre of full cream milk
When I made the recipe I had 3 cups of whey, and added 3 litres of full cream milk. This amount made 500 g of ricotta.
Keeping the ratio of 1 cup of whey to 1 litre of full cream milk, pour into a large saucepan and whisk.
Then, heat without stirring.
Remove from heat when the temperature reaches 180° F.
Allow to sit for 15 minutes.
Using a slotted spoon, put the ricotta in a colander lined with cheese cloth and leave to drain for 15 minutes.
Put the ricotta into a storage container and break up the curds with a fork.
The ricotta will keep in to fridge for 4 – 7 days and can be frozen for up to 3 months.
It’s that easy!
If you like a creamier ricotta, stir through a little cream. Delicious!
The cheapest ricotta at Aldi cost 0.77¢ per 100 grams.
Using UHT full cream milk I was able to make ricotta for 0.36¢ per 100 grams.
500 g of Aldi ricotta costs $3.85, whilst homemade ricotta at the same weight cost $1.80.
That’s a saving of $2.05.
It’s not a huge savings, but what I really like about it is that we’re not throwing away the left over whey from yoghurt making. And that’s a win – win.