I remember seeing a recipe once that used leftover whey to make ricotta cheese, but I can't find it. Anyone have a recipe? Thanks in advance.

-- Cathy in NY (hrnofplnty@yahoo.com), June 24, 2001

Answers

Hi Cathy,

You might give the recipe on this page a try. I haven't used it, but this is an excellent page with wonderrful instructions anyway. The ricotta recipe is down the page just a bit.

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

BTW, it's great to have you back! We might be neighbors in a few years, too.

-- Doreen (animalwaitress@yahoo.com), June 26, 2001.

You can also make gjetost, if you like it, which I don't. It has a different taste, kind of like caramel. I don't have a recipe on hand, but from what I recall, you cook the whey down, stirring all the while, until it makes a thick brown mass, and add some cream. Then it is spooned into a mold and allowed to cool. It does not have curds and whey like other cheese, and you don't drain it.

-- Rebekah (daniel1@itss.net), June 29, 2001.

Heat the whey to 200F. Add 1/8 cup of cider vinegar per gallon of whey. Seconds later you can pour the whey through a cheesecloth and there is your ricotta. Easy.

-- Rick Martin (rm@freestatebrewing.com), August 29, 2002.