whey

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.

These simple instructions show you how to make acidic whey that is rich in probiotics.

How to Make Whey

Pour yogurt into a lined mesh strainer or colander that is placed over a bowl or large measuring cup.

Place yogurt in your refrigerator and allow it to drain for 24 hours.

Reserve strained yogurt for other purposes. (*See the link in recipe notes.)

The liquid that has drained into the bowl or measuring cup is whey.  Decant it into a lidded jar and store it in the refrigerator.  Your homemade whey will last for 6 months.

What is Whey? Great question! Learn How to Make Whey and Five Ways to Use it! These simple instructions show you how to make "acidic" whey that is probiotic-rich and helps to maintain and improve your gut health.⬇︎⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇︎

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#MarysNest #Whey #HomemadeWhey

▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

How to Make Whey and Five Ways to Use It

I always buy way too much milk and cream for my Christmas hosting duties, but this dish turns that excess into something really special, says Charlotte.

Cherry ricotta with whey caramel

(2L) milk

(500 milliliters) pure (thin) cream

(80 milliliters) white vinegar

cherries, pitted

maple syrup

caster sugar

brioche,

cherries, unpitted, stalks on

tbs red wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Learn how to make ricotta cheese using the whey gathered from straining yogurt.

How To Make Fresh Ricotta from Yogurt Whey

whey drained from making Greek yogurt (drained from making Greek yogurt)

milk (whole

salt

Stir the milk and whey together in a large saucepan.

Heat on stove to 180˚F. Milk will curdle.

Remove from the stove and allow it to stand for 10-15 minutes.

Gently retrieve curds from pan using a slotted spoon and place it into a fine-mesh strainer or use whatever strainer you have, lined with two layers of cheesecloth.

When curds have drained to your preferred dryness, store in a glass or plastic jar up to 4-7 days.

https://content.jwplatform.com/videos/ECIZgjFE.mp4

A quick video showing how to use whey (leftover from making Greek yogurt) to make ricotta cheese.

How To Make Ricotta Cheese in a Microwave with Yogurt Whey (or Buttermilk)

A Golden Drink of the Centuries, this Homemade Natural Whey Protein liquid is the best you can have in your kitchen. Filled up with excellent health benefits and so easy to make, there is no doubt you will fall in love with it immediately.

How To Make Natural Whey Protein Drink 

(1/2 Gallon) Liters Organic Whole Milk

Pour your un-pasterised milk into a glass container...

Pour your un-pasterised milk into a glass container which could be left on the Kitchen Cabinet.

Cover the top and leave it for 3-4...

On the third day, you should see the...

On the third day, you should see the consistency changing and the milk will curdle.

Cook it on a low temperature for about...

Cook it on a low temperature for about half hour until you see the curds separating from the whey.

To check if the process is done, take...

To check if the process is done, take the end of a spatula and gently try to move the curds away from Whey. If you see them fully separated, it is time to switch the cooking process.

At this time let everything cool down. The...

At this time let everything cool down. The curds will harden a bit and therefore you will be able to get more whey.

Using your strainer covered with a muslin cloth,...

Using your strainer covered with a muslin cloth, gently strain the curds from Whey.

https://mediavine-res.cloudinary.com/video/upload/ciqi26rlgh6vrssqsbrd.mp4

How To Make Natural Whey Protein Drink

Fresh mozzarella is one of the quickest and easiest cheeses to make! It only takes about half an hour and you can eat it right away!

Homemade Fresh Mozzarella In Under 30 Minutes

milk

citric acid

¼ teaspoon of liquid rennet

kosher salt

Mix 1 ½ teaspoons of citric acid with...

Mix 1 ½ teaspoons of citric acid with one cup of lukewarm water, stir until dissolved, and set aside.

Mix ¼ teaspoon of liquid rennet or crushed...

Mix ¼ teaspoon of liquid rennet or crushed rennet tablet with ¼ cup of tepid water and set aside.

Pour the gallon of milk into the stockpot...

Pour the gallon of milk into the stockpot and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.

Add in the rennet mixture and stir gently...

Add in the rennet mixture and stir gently for 30 seconds. Cover the milk and let the rennet do its magic for five minutes.

After five minutes, curd should form. You can...

After five minutes, curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it’s still a liquid, cover the pot again and let it sit for another five minutes.

Once your curd is set, take your knife...

Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.

Place the pot back over the heat, set...

Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.

Remove the pot from the heat and let...

Remove the pot from the heat and let it stand for about 5-10 minutes. Put a sieve or strainer over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you’ve removed all of the curds to the strainer, let them drain for about 10 minutes. At this point, the curds will mostly be in one large mass. Remove the curd to a clean cutting board and cut into two or three similar-sized masses.

While you’re waiting, put the pot with the...

While you’re waiting, put the pot with the whey in it back on the stove and add the tablespoon of salt. Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!

Pick up the curd mass and check the...

Pick up the curd mass and check the temperature when it reaches an internal temperature of 135 degrees begin to pull the cheese. Slowly pull your hands apart and let gravity do the work. Try not to tear the cheese; it should be smooth, silky and elastic. Between 3 to 5 stretches should do the trick.

Wrap the cheese curd in on itself, forming...

Wrap the cheese curd in on itself, forming a ball and tucking the edges up under the bottom.

To set your cheese, you can place it...

To set your cheese, you can place it in a bowl of ice water for 2-3 minutes or put it in a bowl of room-temperature salted whey for 10-15 minutes.

Pat dry and enjoy!

With only 3 ingredients and half an hour of your time, you can whip up homemade ricotta cheese that is creamy, tangy and absolutely delicious! 

Homemade Ricotta Cheese

litres fresh full-fat milk (unpasteurised (or pasterised))

lemon juice

Simply mix your milk* and salt at medium heat, till just below boiling level, stirring occasionally. You can do this with a thermometer (boiling level is 212.3ºF/ 100ºC), or wait for it to JUST begin to boil and switch off the heat immediately.

Add the lemon juice** then leave it to rest for around 10 minutes to curdle and separate curd from the whey.

Lay a layer of cheesecloth over a sieve, draining into a large bowl. Pour the mixture over the cheesecloth and leave it to drain the excess liquid.

The longer you strain it, the drier your cheese will be. This can be anywhere between 15-60 minutes.

You can store ricotta in an airtight container in the fridge for up to a week, or within the freezer for two months (read the post for the correct way to freeze and thaw the cheese)

https://content.jwplatform.com/videos/SYsEZYMx.mp4

This is a recipe for homemade ricotta cheese. It requires just 3 ingredients to make this creamy, tangy and absolutely delicious cheese!

DIY Homemade Ricotta Cheese

Do you have extra whey? Use it to make a rustic, flavorful whey bread. This no-knead recipe is similar in flavor and texture to sourdough.

Rustic Whey Bread (No-Knead)

AP flour

dry active yeast

water

tsp sugar

dry yeast

whole-grain flour (see notes)

The flavor of this bread entirely depends on the flavor of your whey. Read the section above about how to adjust the amount of whey and water depending on the acidity of your whey.

Mix 1 cup of whey with 1 cup of flour and a pinch of yeast in a large bowl. This is the poolish. It helps to develop the flavor of the bread. Leave the poolish to rest at room temperature for up to 3 hours. Alternatively, stick the poolish in the fridge for up to 2 days.

When you&#8217;re ready to bake bread, mix the water, sugar, and yeast in a large bowl. Leave the yeast to bloom for 5 minutes. Stir in the poolish, 1/2 cup of AP flour, 1/2 cup of whole-grain flour, and salt. Stir in the remaining 1/2 cup of flour to form a dough.

Leave the dough in the bowl covered with a damp cloth. Allow the dough to rise for 2 to 3 hours. 

Though this is a no-knead bread, I recommend folding the dough a few times throughout the rise. Folding brings air into the loaf making beautiful bubbles. To fold the dough, wet your hand then grab a handful of dough. Pull it to the side to stretch out the dough, then fold it over top of the ball. Rotate the bowl 90 degrees, and fold it again. You can see pictures of this process in my sourdough techniques post or watch the recipe video.

Preheat the oven to 450 F (230 C). I recommend baking in a Dutch oven if you have one. Otherwise a baking sheet or stone is fine. Place the Dutch oven in the oven before preheating. When the oven is hot, sprinkle a large pinch of flour over the dough, and carefully scrape the dough into the hot Dutch oven. The sprinkle of flour helps to prevent the dough from sticking to everything as you move it. It is a very soft dough, which helps with bubbles. Bake with the lid on for 30 minutes. Remove the lid and bake for another 10 minutes. The loaf is done when it is nicely browned and sounds hollow on the bottom when tapped.

We made this with more whole wheat than white flour. It was a bit dry at first. Maybe that was the change in flour? Otherwise, it turned out great!

https://content.jwplatform.com/videos/JXnRP360.mp4

How to use whey to add flavor to a simple no-knead loaf of bread.

Whey bread

Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.

How To Make Farmers Cheese Recipe

Gallon Organic Whole Milk

Glass Container

Pour all of the milk into a wide Mouth glass jar and cover it.

Store it on your kitchen cabinet or in a room temperature dry place for the next 3 days and let the milk ferment.

Day 2 – Fresh Cream

On a second day a fresh Cream forms on top of the milk. You can collect this and use it as a spread for your breakfast.

Day 3 – cooking

Third day, you will see the top of the Fresh Cream beeing a bit dry and see some cracks. That is the time to make the Farmers Cheese.

Place all of the milk into a big cooking pot and switch on the heater for low. Do not mix during or after. More you mix, less curds will form and therefore less Farmers cheese you will have at the end.

Cover it with a lid and let it cook on the lowest temperature possible for about half to 1 hour depending on how much milk you are using.

Let it sit

Once you see the Whey being separated from the curds, it is the time to switch the heat off and let it fully cool. Do not stir.

Check if ready

Once the milk is cooled, check with the end of the spatula if the curds are properly formed, by gently moving the curds away from whey. When you feel comfortable that enough curds have been formed and all of the Whey is fully separated, it is the time to move into the next step.

Strain

Very gently strain all through a strainer covered with a muslin cloth. Pour slowly and let the whey work through the strainer into the container. Let it sit and rest of the whey will slowly drip through.

https://content.jwplatform.com/videos/hWM7wrtb.mp4

Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.

Top 9 whey recipes from across the web

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

Top Tags

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How to Make Whey

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Homemade Ricotta Cheese

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Top 9 whey recipes from across the web

The most viewed whey 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 Whey

Cherry ricotta with whey caramel

How To Make Fresh Ricotta from Yogu...

How To Make Natural Whey Protein Dr...

Homemade Fresh Mozzarella In Under ...

Homemade Ricotta Cheese

Rustic Whey Bread (No-Knead)

How To Make Farmers Cheese Recipe

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