Wednesday, April 1, 2009

Ricotta from Heaven

Use fresh whey leftover from making 30-Minute Mozzarella, that is no more than 3 hours old.

Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned.

Turn off the heat; let the whey set for 5 minutes.

Gently skim off the foam and place the whey in a colander lined with butter muslin.

Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to 1 week in the refrigerator.

Yield: About ½ pound per gallon of whey.

No comments: