Don't Throw The Whey Away. - Somethin' Good Blog at Allrecipes.com - 277793

Somethin' Good

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 how.
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.
 
Comments
Jun. 20, 2012 7:40 am
thank you Covergirl, I will be trying this. I made similar cheese many years ago, this seems easier and fewer ingredients. Have tried butter, yogurt, cottage cheese. All sort of novelty fun things to make. Since bopping around the AR, I have started to use Ricotta in lasagna, baked spaghetti, used to use cottage cheese. There is no comparison, nor substiture. The flavour of Ricotta in lasagna is like a secret ingredient to bring out the flavour. NOw I purchase them on sale, toss in the freezer and use at will. Great info!
 
Jun. 20, 2012 8:55 am
I hope it enhances your recipe. This recipe makes a somewhat drier cheese than the store ricotta. You may want to mix in some cottage cheese for moisture. The flavor is heads above though. I even saw a bread recipe on AR for ricotta bread.
 
Amanda 
Jun. 20, 2012 10:49 am
Oh that sounds really good. Bout how much does it usually make?
 
Jun. 20, 2012 12:29 pm
I did not measure it, but probably 1-2 cups of cheese which is a lot when you are just crumbling it on things. The whey produced about a qt. I am using the whey tonight to cook mashed potatoes. I used the cheese this morning in a juevos rancheros (mexican eggs) recipe. So so good.
 
Jun. 20, 2012 3:00 pm
I made red bliss mashed potatoes tonight and cooked them in the whey instead of just salted water. After they were cooked, I treated them as usual: milk, butter salt and pepper. Best I have ever made~! I will keep making Ricotta just to get the whey. Try it.
 
Jun. 20, 2012 3:23 pm
I love ricotta and berries, to me there is more flavor than with whipped cream. Enjoy!
 
Jun. 21, 2012 12:52 pm
blueberries! I will try that, maybe on a pancake or crepe.
 
Jun. 23, 2012 6:30 pm
I make cheese a lot and I pour the whey over my dog's food....good source of protein and it's suppose to be good for her coat...she loves it!
 
 
 
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covergirl

Member Since
Oct. 2011

Cooking Level
Intermediate

Cooking Interests
Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean

Hobbies
Reading Books, Music, Wine Tasting

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About Me
I am a retired registered nurse. I have two fabulous grandchildren ages 10 and 7, they live only 1 mile from me so we cook together often.
My favorite things to cook
I like one pot meals, slow cooker, rustic fare. Lately, I am cultivating recipes for soup and have turned out some really good results, especially using curry seasoning. I am not a baker.
My favorite family cooking traditions
I make many of my mother's dishes. I like to entertain with just a wide array of appetizers sometimes, even though it is labor intensive.
My cooking triumphs
My Italian spaghetti sauce. My famous pot roast made in an oven bag. Appetizers.
My cooking tragedies
My latest debacle is making Pho, Vietnamese beef soup. Very labor intensive, many exotic ingredients, cook all day. I went to strain it through a cheesecloth lined colander and forgot to put anything under the colander. Down the drain it went; 7 hours worth of broth. Oh Well!
 
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