Excellent question! Ricotta is a cheese that is traditionally made with whey. The following Ricotta cheese recipe instructs that you heat the whey to around 200 degrees Fahrenheit (just below a boil) and let it cool overnight, so the last bits of protein in the whey form soft curds. Whey alone makes only a small amount of ricotta, so adding some whole milk gives you more.
You will need the following:
- Leftover whey
- Thermometer
- Cheesecloth or coffee filter
- Large bowl
- Strainer
My friend mentioned that there was another way to make it using the just the microwave; and, a quick search later, in fact, yes, you can make ricotta using the microwave. Supposedly you can avoid the mess that comes with stove top heating milk.
Want to find what else you can do with your leftover whey? Check out the following link:
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