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Ricotta: Whey Soured, Heated Near Boiling and Strained
Ricotta, "recooked", is made from the whey left over from making other cheese. Let the whey sour for 12 to 24 hours, heat it to near boiling so the protein gathers into a fine curd, cool it, and strain the curd out through fine cloth.
The picture: our diagram, whey heated over the fire, curd strained in cloth.
Beginner
A day and an evening
Instructions
1
1
Sour the whey
Sour the whey
Leave the fresh whey covered at room temperature for 12 to 24 hours.
Materials for this step:
Whey10 litersTools needed:
Large Cooking Pot2
2
Heat
Heat
Heat it slowly over the fire to near boiling, watching the thermometer, until a fine curd forms.
Tools needed:
Large Cooking Pot
Fire Pit
Firewood
Thermometer3
3
Cool and strain
Cool and strain
Take it off the fire and let it cool, then pour it through fine cloth and let the curd drain.
Tools needed:
Cheesecloth
Bowl
Balance Scale4
4
Curd from your whey
Curd from your whey
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