Whey Ricotta
6 servings
30 minutes
Ricotta from whey is a true embodiment of Italian culinary art, simple yet exquisite in taste. This delicate, slightly sweet cheese with a creamy texture historically emerged from the Italian cheesemakers' desire to minimize waste. Its name comes from the Italian 'ri-cotta', meaning 're-cooked' – a process where soft curds are extracted from leftover whey. Ricotta is perfect for baking, desserts, pasta, and fillings and pairs wonderfully with honey and fruits. Its mild flavor allows for experimentation in creating new gastronomic combinations. The ease of preparation makes this cheese an excellent choice for home culinary experiments, allowing one to feel the spirit of traditional Italian cuisine.
1
Mix the whey with milk and heat to 90°C.
- Whey: 1.5 l
- Milk: 300 ml
2
Add vinegar and stir for another 5 minutes without boiling.
- Apple cider vinegar: 7 ml
3
Set aside and cover, leaving it at room temperature for the whole night.
4
In the morning, strain through a fine sieve, and if the holes are not too small, line the sieve with cheesecloth.
5
And let it drain for a few hours. But not too long to avoid drying out.
