Don't Throw The Whey Away.
Jun. 20, 2012 7:15 am
Updated: Jun. 23, 2012 6:30 pm
Recently I made homemade Ricotta cheese. After straining the curds, I was left with this buttery tasting pale yellow liquid (The Whey). I wondered what to do with it. Recipe Buzz to the rescue and they recommend using it to cook veggies in and to make
bread with and Petey even said you could add crystal light to it and make a drink (I'm not so sure about that one). In the course of all this, it seemed there was a lot of interest in how to make the Ricotta. It is a snap. 3 ingredients plus salt. Here's
6 cups whole milk
2 cups heavy cream or half and half
3 tbsp distilled white vinegar (not white wine vinegar, just plain old in a big jug same as you use to clean with vinegar)
1 tsp. Kosher salt
Combine all in a saucepan, heat gently over medium heat, stirring often, until the milk is simmering (Do Not Boil). Keep stirring, don't walk away now. Simmer until you see curds forming, maybe 5 minutes or longer. Remove from heat, let stand for 10 min.
or so to make sure milk has curdled. Pour thru several layers of slightly damp cheesecloth lined strainer.(place a bowl or receptacle under the strainer to catch the draining liquid). Let drain for 15-20 minutes and then gently squeeze the cheesecloth.
If serving now as an appetizer, spoon into a small serving dish, drizzle with a premium olive oil and sprinkle with Kosher Salt and serve with toasted crostini bread. Add to pasta dishes. Refrigerate remainder . Best used warm and use within 2-3 days.
The yellow liquid you strained out can be used to make bread, cook vegetables, potatoes, etc.