cultured

Use leftover whey to make whey ricotta. This traditional ricotta is a sweet-tasting and flavourful cheese that is absolutely delicious. It is also an easy way to use up extra whey from cheesemaking!

Traditional Sweet Whey Ricotta

whole milk

tbsp cider vinegar (to curdle the additional milk)

tsp cheese salt (optional)

Combine the sweet whey and milk in a large pot. Gently heat on the stove to 91C (195F). If you don&#8217;t have a thermometer, you will know you have reached the right temperature when white curds rise to the surface. If you aren&#8217;t sure if you have sweet whey or acid whey, then please read the notes below. This recipe will not work with acid whey.

Turn off the heat, add the vinegar and stir continuously for 2 minutes.

Using a slotted spoon, carefully ladle the curds into a colander lined with butter muslin. Knot the muslin and hang it to drain for 2-4 hours.

When you&#8217;re finished draining, mix in the salt.

I made it twice, worked fine for me! In the past when making pannir, I found that getting it to the right temperature is super important. Do you have a good thermometer?

I've made it twice and it worked both times. Not a lot of ricotta, but worth it

Nice I made this with Whey from a cheddar I did not add any milk so the yield was low but this is an easy and useful recipe.  Thanks so much

I tried making this right after making cream cheese and nothing... I tried years ago after making cheddar cheese and I got nothing then too.  I used lemon juice it did nothing and then added apple cider vinegar and I thought it was going to curd but a few flakes (less then a tsp) and then nothing... I used a candy thermometer and followed the directions. So frustrated that this didn't work for me.

Traditional recipe for Switchel, a quick-to-make fermented beverage cultured with honey, ACV and water that quenches thirst like nothing else.

How to Make Switchel

filtered water

apple cider vinegar

raw honey

tsp ground ginger (or 2.5 Tbsp freshly grated)

tsp ground turmeric (optional)

cardamom (optional)

Place all ingredients together in a large bowl and mix very well. You can add ice and drink the switchel immediately at this point if you like.

Optional step: If you prefer a more carbonated beverage, then take this additional step: slowly pour mixture into large glass bottles with wire and ball stoppers (I like these) and fasten the lids. Alternatively, you can mix up the switchel with cold, sparkling mineral water (I prefer this brand) and get the bubbly right away without bottling.

If you are fermenting in bottles instead of drinking immediately, leave the sealed bottles on the counter for at least 2-3 days (up to a week or two is fine also if your kitchen is very cool) to add carbonation and then refrigerate. Open in the sink slowly and only when the beverage is very cold to prevent explosions or the switchel foaming out of the bottle and making a mess.

If you used fresh ginger, sieve the switchel as you pour it from the bottle into your glass.

Sip and enjoy either alone or with ice. Refrigerate unused portions in glass containers only.

I used to drink Gerolsteiner often, but I read that it is relatively high in fluoride (.4 ppm)! Have you heard this? I also read Topo Chico has none, but there was something else in it (I forget what) that made the author not recommend it. I would love to know of a safe, clean sparkling water brand! Would you trust SodaStream? Thank you.

Have you tried adding a little bit of Redmond's Real Salt to this for the added electrolyte benefits?

Just wondering if I could use kombucha instead of the vinegar in the switchel recipe?

I'll be making this to drink in the heat of next summer after I've been gardening

How much fresh ginger did you use in place of ground?

Is there nothing else I can use instead of vinegar. I simply can't stand the smell or taste of vinegar!

This is an amazing recipe! I make kombucha regularly, but sometimes have a gap during fermentation. I've been making Switchel for a change of pace (and it's so much easier and quicker!). This recipe is saturated with healthy flavor. I used honey from our own hives, and half a lemon, juiced. No soda in our house, and none needed with this as an alternative. Thank you!

How long will this keep if refrigerated? I've searched and searched, and searched and searched and searched for an answer to this with absolutely no results. Please help!!!

Boiling the water and adding fresh ginger to infuse with lemongrass then letting it cool to room temp before bottling might be fun.
  Definitely the carbonated version.

      I also do a home brewed ginger beer and vary my ingredients for some fun results.

Top 2 cultured recipes from across the web

The most viewed cultured recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional Sweet Whey Ricotta

How to Make Switchel

Top 2 cultured recipes from across the web

The most viewed cultured recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Sweet Whey Ricotta

How to Make Switchel

The most viewed cultured recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine