CheeseXML 1.00
Whey ricotta
Ingredients
| Fresh sweet whey | 2 gal |
| Optional splash of whole milk | 1 cup |
| White vinegar, 5% acidity | 0.25 cup |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 88 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 88 °C | |
| 2 | Add acid Stir in the acid and wait until the whey clears. | Step code · Coagulation · Temperature: 88 °C · Until: Clear whey · Addition: Amount: 0.25 cup | |
| 3 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 4 | Cook to 90 °C Heat the grain at the published rate, stirring so it does not mat. | Step code · Cooking · Temperature: 90 °C · Ramp: From: 88 °C; To: 90 °C | |
| 5 | Settle the grain Stop stirring and let the grains sink before the whey draw. | Step code · Healing · Time: 5 min · Settle: Duration: 5 min | |
| 6 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min |
Whey ricotta
Whey cheese · Difficulty: 1
Batch scale
Scale factor:
Description
Classic recooked whey ricotta: leftover sweet whey from a rennet cheese, reheated to near boiling with a splash of acid and optional milk, then skimmed. Traditional shepherd’s use of whey.
Recipe details
- Style
- Whey cheese
- Country
- Italy
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 2 gal
- Expected yield
- 0.5 lb
- Yield ratio
- 0.029957 ratio
- Active time
- 30 min
- Total time
- 1 h
- Scale
- For milk volume: 2 gal
Ingredients
- Fresh sweet whey — 2 gal
Role: Whey · Kind: Whey Sweet
- Optional splash of whole milk — 1 cup
Role: Base milk · Kind: Whole milk · Optional: Yes
- White vinegar, 5% acidity — 0.25 cup
Role: Acid · Kind: Acid Acetic
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Butter muslin / cheesecloth
- Colander
Process
Heat the milk to 88 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 88 °C
Add acid
Step code · Coagulation
Stir in the acid and wait until the whey clears.
Temperature: 88 °C · Until: Clear whey · Addition: Amount: 0.25 cup
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Cook to 90 °C
Step code · Cooking
Heat the grain at the published rate, stirring so it does not mat.
Temperature: 90 °C · Ramp: From: 88 °C; To: 90 °C
Settle the grain
Step code · Healing
Stop stirring and let the grains sink before the whey draw.
Time: 5 min · Settle: Duration: 5 min
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Storage
Temperature: 4 °C; Shelf life: 3 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Whey ricotta recipe; Creator: New England Cheesemaking Supply; Year: 2018; URL: https://cheesemaking.com/collections/recipes
Tags
Tag: For beginners; Tag: Ready the same day; Tag: Acid and heat; Tag: Vegetarian