Comments on: Kitchen Sink Ricotta

By: Brenda Copeland

Brenda Copeland — Sun, 25 Jul 2010 12:37:42 +0000

You can make wine out of whey. Don’t have an exact recipe but will look for one.

By: Anonymous

Anonymous — Sun, 29 Jul 2007 18:56:00 +0000

after allowing my yogurt to separate (I didn’t take it out of the maker in a timely manner…) I went looking for directions on making yogurt cheese. A by-product of which is whey. Ricotta was originally made from heating whey and an acid. The recipes for whey ricotta and milk ricotta seem to follow the same procedure. Some recipes call for adding milk or cream to your ricotta-from-whey ingredients.

By: Chris

Chris — Mon, 10 Jul 2006 14:24:00 +0000

Too bad I just found this post now. I tried a few ricotta recipes over the weekend using store bought ricotta. Total letdown. I should have taken this extra step of making my own.

By: michele

michele — Mon, 15 May 2006 09:33:00 +0000

This is actually a more complicated recipe than the usual ricotta — I suppose the goal of “light” cooking has resulted in straying from the tried and true version: simply heat whole milk with an acid such as lemon juice or vinegar, which in turn “curdles” the milk into gorgeous lumps of ricotta. (of course buttermilk can be substituted with milk soured by the same acid…) You then drain the curds in cheese cloth until you achieve the desired dryness. It’s a great use for Costco-sized purchases of milk. I have always wondered what to do with the whey (besides feeding it to one Ms. Muffett)…

By: Owen

Owen — Wed, 13 Apr 2005 20:25:00 +0000

Sounds great! I’ve made mozzarella before – I’ll have to publicise the lightning fast mcrowave method sometime, but not ricotta.

You can use the whey for things like baking (instead of water) but in practice I’ve found it hard to use more than a little bit…

By: Lyle

Lyle — Tue, 05 Apr 2005 07:40:00 +0000

The website mentions some great sounding recipes to make with the ricotta… I’ll probably pick it up soon as I make another newstand buy.

By: Kim Goodfriend

Kim Goodfriend — Mon, 04 Apr 2005 18:32:00 +0000

The recipe I used called for 1 gallon of milk and 5 cups buttermilk. I would recommend purchasing the magazine (Cooking Light, April 2005) as it shows you step-by-step how to make the ricotta, as well as gives quite a few good recipes for using it.

By: Anonymous

Anonymous — Sun, 03 Apr 2005 21:34:00 +0000

How much of each kind of milk are you supposed to use? That sounds wonderful and much easier than I thought cheese-making would be!

By: Kim Goodfriend

Kim Goodfriend — Sun, 03 Apr 2005 16:47:00 +0000

It’s simple and REALLY delicious. In fact, we are planning to make a 3rd batch this morning so we can make ricotta pancakes. Supposedly you can use the whey as a replacement for water or milk in pancakes, quickbreads, waffles, and items like that.

By: Lyle

Lyle — Sun, 03 Apr 2005 15:05:00 +0000

Wow. That does sound surprisingly simple.

The recipe mentions that you might want to save the whey for another use… I hadn’t heard of using the whey before, is anyone familiar with what purposes one would keep the whey?