How to make Ricotta Cheese from Whey

[@tygottafeelin9753]

Nice video, as a chef I'm proud that someone on KZbin has displayed the proper twice cooked method.

[@sherpacool9931]

i love the fact that he's just a regular joe who is half in the bag, this guy should be on the food channel

[@dmclain3445]

Started out a bit slow. Was going to switch channels, but your slow charm became mesmerizing. Thanks for reminding me that it's not always about the end result but the journey that's most important. Thanx for making me smile. Across the pond.

[@landsteward3644]

the only video that truly shows ri-cotta making. great vid.

[@seanmaggi1119]

dude making cheese and drinking beer, don't get better than that brother. Great job man, thanks for showing us how to do this.

[@ramangumber]

We regularly make our rice, pulaf, biryani with whey instead of water. We also use whey for making lentils, instead of water. Use whey instead of water for the batter you make for your fries. Millions of ideas.

[@williambingham1]

Blessed are the cheesemakers

[@outsidethebox-relaxation]

"Ricotta! That means cooked twice!" - hilarious ... awesome video

[@Bamb00nz]

Excellent video. No flashy bling bs just the straight goods.

[@MiddleEarthAcres.]

Informative video, and it doesn't hurt that I could listen to you talk all day.

[@retiredrebel111]

Great video, thanks for sharing. How long can you save the whey when making other cheese and what is the best way to store it until you have enough to make the ricotta cheese?

[@Rhiahl]

Watched the cheddar video too. It was the best explanation I've seen on youtube on making cheddar. Even with a little quirks you explained what impact it would have on the cheese. Awesome!

[@TheBaroness]

Thank you very much for this vid as I was googling as to what to do with the huge load of organic whey I had in the freezer! I love Ricotta so that's what I am making now. Thank you once again!

[@janmann6582]

You can make scones or sour dough or soda bread with whey too Baroness J.Alexandra!

[@TheBaroness]

@@janmann6582 Thank you but I do not eat breads or starch. ..except once or twice yearly for our Jewish Celebrations😊

[@justinberwick2827]

This is the first video of yours I ever watched. That was about 1 year ago. Now not only an I still intrested in cheese making but I dove right into home brewing. congratulations on the brewery by the way. Thanks for the great videos.

[@SeattleColleen]

What an entertaining couple of people! Enjoyable.

[@Rhiahl]

Watched the cheddar video too. It was the best explanation I've seen on youtube on making cheddar. Even with a little quirks you explained what impact it would have on the cheese. Awesome! A jelly skimmer would probably work better than the slotted spoon.

[@vincbestia]

cool video and i like your Italian accent ^.~ I was wondering what kind of enzyme you use to make first cheese? im guessing the first pass cheese was 160~180?.

[@garrycarter8485]

HELLO. I AM NEW AT MAKING CHEESE. DID YOU ADD VINEGAR OR LEMON JUICE AT THE BEGINNING TO BRING OUT THE CURDS FOR THE RICOTTA. PLEASE RESPOND TO MY QUESTION. ENJOYED YOUR VIDEO.

[@3faustkids]

Thanks I was wondering what could be done with all that whey from making cheese and you had my answer. But sine they whey is still nutritious do you think after the Ricotta cheese making it can further be used?

[@mirabario]

Harry seems like such a fun guy!

[@thejkaz1]

I love learning new things but why is it pitch black outside and the " next day" or 8 hours as you said is it still pitch black outside? I'm not being an a$$ just curious.

[@sandyfo6039]

Loved video, just want to ask if you can use whey from store bought milk used to make yogurt

[@Interestingworld4567]

How much milk did you use to make all that cheese in the beginning of the video?

[@tracer740]

Your Italian accent is superbly executed, my Cumpari! ...and my mouth, she ah water alla the time when you finish.

[@babbischristos8275]

Hi Christ! That is not an italian accent, that's almost Danish, I know Im in Scandinavia for 32 years and I'm an expert on accents, work to train actors for diff. accents...

[@andreawiggington4655]

Awesome video! I just watched one on making Chevre which uses mesophilic culture and a drop of rennet. Did you have to add anything to your whey to get the ricotta out of it?

[@TIAHOE]

What would be the best way to take non-fat milk and get ricotta? Would I need to make another cheese first so I have leftover whey? Reason I'm asking is because I only consume grass grazed dairy products so want to learn how to make ricotta from grass grazed non-fat milk or 2% milk.

[@bkpickell]

I highly doubt it would work. Cheese is made from the fats in milk. And if you are using non-fat mil, you are going to have a very hard time getting the fats to separate in order for cheese to form. Pretty much every cheese recipe I've seen calls for either whole milk, half and half, or sweet cream.

[@donnanutter9099]

Headed into the kitchen, have whey left from mozzarella ........ can hardly wait. Really nice presentation, thank you Harry.

[@shantz7]

Harry, I had just used 10 quarts of full cream milk to make some cheese and thought to use your technique to make ricotta cheese with the left over whey. I did just as you say and at 200 degrees Fahrenheit, I could see small particles (mind you they were small enough to be tea floaters) there was no cheese or anything but a bit of foam on the top of my pot of fluid. What am I doing wrong. This is the second time I've tried this, the first being with acidic yogurt whey? I thought that might have been why it failed but I get the same result when I have used the sweet whey from regular cheese. Dahlia

[@Bunnies4wool]

I had the same thing happen. Someone told me it was because I had used pasturized milk & citric acid making the cheese (farmer cheese).

[@luzmontoya2090]

Guy's a hoot, I can appreciate a yummy beer while cooking. Thank you.

[@RosaHarvan]

I make my ricotta and yogurt out of 2% milk. I tried to make the second ricotta with the leftover whey but it would not work. . Do I need to use whole milk. Thank you.

[@joegonzalez7518]

Heya Harry, thanks for the video. I made ricotta for lasagna using your instructions and it came out brilliant. Are you from the Manchester vicinity? I have an ear for accents. Cheers, Jag from NYC

[@nuviaorellana1207]

i have never tried making cheese however i saw my father making it sometimes. i was familiar with the process and for sure i will try this recipe i love cheese!!!

[@RKELLEHER40]

Howdy, Brother! After I make the Farm Cheese, I'll use your method for turning the Whey into some nice Ricotta for use as filling for homemade Ravioli. Many thanks for your time and effort creating this video.

[@GypsyGardener2]

Great Video you guys ! Keep them coming. Thank you. I followed your directions and it worked.

[@1bgayle]

Very informative, however, I tried this with fresh goat's milk whey, and it didn't work...no ricotta. I'm not sure if it's the difference in goat and cow's milk, but another video I watched said add 2 cups whole milk to the whey to make ricotta. Maybe I'll try that next time, unless you have some suggestions for me. Thanks.

[@onexpressocafe1821]

Can you show us your cheese press, how it is made, piece sizes...Thanks. If you used wing nuts with those bolts it could be disassembled also.

[@mikerobinson4683]

Awesome video had fun watching and learned lots! Thanks

[@Emibri211]

Finally someone who makes riccota cheese, not cottage cheese calling it riccota. As a Homebrewer/chef, I want to buy you a beer.

[@jchisholm1968]

Be warned this is what happens when you drink too much of your own Home Brew. :-)

[@barbararickman8543]

Just made my very first EVER farmer's cheese from raw milk! (YEAH). The excitement was much to much to contain! I kept the whey and put it in the refrigerator for breads and such. Can it still be used to make ricotta cheese or is it too late?

[@and7barton]

Haven't tried making cheese yet, but I do make Greek-style yoghurt. The whey that's left over from the straining of the yoghurt looks the same as your cheese whey. Can I heat THAT and make ricotta too ? - Or is there a difference in the whey ?

[@dorisdsouza9788]

whey was always discarded good I will do something

[@and7barton]

Doris Dsouza Hi - I checked that idea out. It won't produce any Ricotta at all. since that experiment, I've made a soft Phillie type cheese and Ricotta from THAT whey, and yesterday I produced a 3 pound wheel of Cheddar which will be coming out of its final pressing this evening. Next week, I'm going to try a blue cheese.

[@Paula7379]

Can you keep reheating the whey to get the recatta cheese or can you only heat it up once because it turns green?

[@nathalieC250]

Great video Harry. You can go another step further with the remaining whey after the ricotta and make mysost or what some people call Norwegian brown cheese.

[@sharkyfish]

Hi Harry! Thank you first for showing how is it made t home and What was that green stuff you put in Ricotta? zi mean I need to know the name of the herbs. Thank you Shariq

[@brer319]

Shariq Qureshi chives

[@sharkyfish]

Thanks

[@annaf1553]

So...I tried cooking my leftover yogurt whey and got zero curd. Any suggestions? I’m guessing most when my into the yogurt then? It was super thick...

[@jakkihambrook9013]

Hello Harry PLEASE help. I am having trouble with my mozzarella making,I am finding to much creamy milk as i knead the cheese at the end, so my whey is not greeny colored but milky colored. I want to make ricotta . We have just bought a jersey cow, Can you help please.. kind regards jakki hambrook.

[@SEM1DAY]

does this work with whey from powdered milk method of making cheese

[@barsaw5616]

That was very entertaining for me, nice

[@soli90291]

Harry - So you made round one of ricotta and this video is round two? What's the difference if any? Thanks!

[@brer319]

soli90291 No. In round 1, (which was not shown in the video) he made Caerphilly cheese using 15 litres of raw milk. After the cheese was done, he ended up with whey. In round 2, he re-boiled the whey to make ricotta cheese.

[@luisaurchipia2099]

Rectas labneh

[@Tsiri09]

Thank you for the incredible video. Can't wait to make my own!

[@harrybrew69]

Thanks, hoping to make some more dairy related videos this year.

[@adamborder2914]

ok, tell me what I did wrong. my yield was not a fraction of what you had. do you need a metric shit ton of whey to do this? is it because of the milk I used? do you add more "acid?" or does sometimes it just not happen? I had an average yield from my understanding of my first cheese product. the milk I used was pasteurized and homogenized (weakest treatment I could get at the store).

[@margaretdavis591]

+Adam Border That was the problem. Your milk should be raw. That's what I'm hearing anyway. This guy makes me really want to do it.

[@KabeerJay]

He got a 2.33% yield from his whey So you can do the math 23.3g of ricotta per 1 litre of whey

[@elliottbradshaw]

Your Italian accent vs YT closed captioning, "Ricotta, cook-a-it-twice" = "the doctor put the device"

[@JanColdwater]

Do you find that your homemade cheeses are easier to digest than store bought?

[@handycamlady]

what do you make the cheese with to get whey that has enough milk solids for the ricotta?

[@cyndymoore1]

Harry....You my darling are AWESOME!!!!! Thanks for sharing..Hated to throw away the whey now I have another use....love it....

[@glendacrosbywilkins4246]

I just made yogurt & I have loads of whey... looking forward to making this cheese.. Thanks for sharing !!!

[@kasiapicur]

You can apparently make butter out of the left over ricotta whey “Swedish butter”

[@Bunnies4wool]

I had to look that up. So from a web page about it: "From 1,000 pounds of whey, with a butterfat content between 3 1/2 and 8 3/4 %, you can produce 3 to 4 pounds (1 1/3 to 1 3/4 kg) of whey butter." I think that eliminates it for most of we home cheese makers 😀

[@ederod1691]

When you drain it that long it’s Queso Fresco. Ricotta has more moisture meaning you don’t drain it dry and it’s curd but not solid or crumbled. Huge difference in texture! Just F Y I

[@HiNinqi]

Can you keep recooking the extra whey to make more ricotta?

[@toddnester5743]

This first ricotta is an amazing, creamy, sweet delicacy. But you can get a second batch of ricotta that is also very good by reheating the whey from the ricotta to 185-190 and adding some acid (add as little as possible for the sweetest 'second' ricotta). After that you only have a clear yellow liquid left - give it to animals (dogs love it) or plants. [This works for raw milk. I don't know about store milk.]

[@deniwest57]

Thank you, this is great and will try this soon!!

[@u235u235u235]

is ricotta just curd that didn't make get taken out of the initial curd/whey breakdown when vinegar/lemon juice was added?

[@kerDwyn4093]

sounds like it only works on whey that comes from cheese made with rennet. (?) someone above said rennet only binds the cassin, while the riccotta process binds the other proteins ( mostly albumin) . The vinegar / lemon juice process would, i think, bind both - so the whey from that process would already be completely denatured, and would not have a remaining protein source to use again. - i think.

[@dukemd69]

Good pronunciation, mate. we always called it RRRee-Gawtt. :)

[@toddnester5743]

I made this ricotta from cheddar whey last night and, OH MY, it is wonderful. I have ruined 10 gallons of good whey over the past three weeks trying to follow the 'faux ricotta' recipes that you mostly find online. Real ricotta is what you see here, most recipes add milk and acid - they are really just processed farmers cheese. If you don't have a supplier o cheese whey, then the 'faux ricotta' is very good, but this recipe for the real thing is beyond AMAZING! NOTE: using fresh whey within hours of making the cheese seems to be really important, especially with raw milk.

[@janmann6582]

I've already made ricotta, can I make more ricotta with the whey I've got left from the ricotta?? And don't throw the whey away!! You can make scones or soda bread with it-waste not want not!!!

[@scottw6375]

does that grit underneath your fingernails add an extra kick to the cheese?

[@TLJTHELITTLEJUICE]

Bindair Dundat - Hahahaaaaaaa....... I just responded to another comment about those fingernails. 🤧🤐🤕😷

[@peacelovehippychick]

you can use the whey to make delicious bread!

[@nokulunganooshientombela2790]

please give me the recipe plzzzzzzzzzzzzz

[@courtneywilkinson1938]

NOKULUNGA NOOSHIE NTOMBELA you can just use the whey instead of water in your bread. So you can use any recipe.

[@asmi227]

Yeah we knead our wheat doughs for Indian breads like roti and naan with whey which is left after we make cottage cheese from it. Whey makes them softer and tastier.

[@victorysgoodlife679]

Lovely mate just lovely

[@jacwindsor5552]

I tried to heat the whey but the bubbles were tiny and there was no curd. I tried to make the acidic whey ricotta cheese. Help!

[@gandalfnamirreh379]

You can use the whey in bread recipes. If you use it to start your yeast it can be used at 130 degrees Fer.I use it in rolls and pizza dough, tastes great !

[@julesphilander4161]

I realize the whey you used for this ricotta was the left over from the cheese you are making. How many litres of milk did you use to begin with.

[@harrybrew69]

Jules Philander 19 I think, it was a while ago

[@thedude4795]

+HarryBrew69 beer doesnt kill braincells

[@justlikethatnowadays8454]

This whey is the leftover of cheese making with rennet or with an acid ?

[@jannkimithaiwala2825]

I’d like an answer to that too. I make Indian cheese called paneer can I use the he whey from that to make ricotta?

[@jannkimithaiwala2825]

I used yogurt to make my Indian cheese. Or lemon. I’ve also used vegetable rennet to make goat cheese too. Is all the whey the same ?

[@carmenkates3851]

Awesome, I watched and followed along and it turned out great!!!!

[@glamygirlie]

So there is no need to add anything to the whey other that heat it up.....?

[@wDawks]

Wherever this guy is I want to move in next door to him.

[@tracer740]

Me too!!

[@sintafikom99]

Me too

[@NICKYM26]

me three

[@pedrocolmenares1590]

Is there any use for that leftover WHEY after makiing the ricotta? Thanks!

[@sivas5823]

'ricotta.... cukkedu twicee' :D Ohh Maan ur impersonation of the italian accent, I can keep listening to that all daaay !!

[@samhouston5217]

Outstanding! Thank you for the tutorial. When are we making this again. I'll bring the London Pride.

[@npigwnl]

Does anyone know if it’s necessary to let the whey cool completely (after making cheese) before heating it again (to make ricotta)?

[@nikkilee987]

This dude seems like the kind of person you want inviting you over for a good old fashioned barbecue

[@katecoulam1567]

that was great will be making some this week

[@Zimba9810]

why some people add vinegar to the heated whey to get cheese?

[@christinehaigh9807]

does it taste good?

[@TheEarthandyou]

cook a da twice... Ricotta... was that an aluminum pot... best not to use aluminum... thanks again... just what I was wondering.....

[@kelleyjerred8032]

did you add the vinegar

[@msolbelangerl2055]

Can it work with goat whey?

[@astrialindah2773]

cooked twice = ricotta.........................wow! Funny vid btw! And informative...I made my first batch of mozzarella today....and didn't know what to do with the whey...so TY!

[@torputube]

Awesome! Thanks for sharing.

[@craig18021971]

I recently made air dried Chorizo sausages,so I think cheese making is now on the agenda. I take it being half pissed on the cider is an essential part of the process?! I will be giving this a go for sure.

[@sljoseph74]

Probably much more tasty than the stuff from the shops! Cheers!

[@u235u235u235]

only if you're using good milk. also he didn't show the first step in the process. he didn't show the separating the curds from whey with the vinegar or lemon juice, that yields the cottage cheese.

[@autumnbarclay913]

I thought that you had to add some vinegar, looks like that is unnecessary then ?

[@BobbiMeyer]

I used to have milk goats and would make ricotta cheese...great in lasagna! Super simple too.

[@katejane3487]

Good work Harry!

[@twistedara]

Just made farmers cheese & had some whey. Tried this & got nothing.......? What did I do wrong?

[@tinyphantazma]

You just did the farmers cheese too well ;) You got all the proteins out of the milk, so there was none left for the ricotta.

[@larmo22]

very interesting harry! I don't know if i'll do this, but you never know! wow, it looks delicious! cheers harry!

[@elimonjal]

thank you, now I know what to do with my whey. can you make other types of cheese from whey ??

[@shelbymarie2249]

dunnk90 you're hilarious

[@machetedonttweet1343]

I know how to make ricotta cheese . Screw up making mozzarella , find this video and do a rescue . chop wilted spinach into it stuff manicotti ,bake with store bought mozzarella , and home made gravy, with a good sausage side , then say "I made the ricotta myself" Thanks Harry . lol

[@32anth]

Harry,i want to make some mozzarella cheese...please give me some instruction..Thank you..32anth

[@megrandmomjean5019]

The large pot which held the first amount of whey has dirt under the top rim. It could be mold which definitely needs to be cleaned.

[@harrybrew69]

Don't worry about that Jean, It is what is on the inside that counts.

[@aomf58]

Whey is great for blintzes and crepes, better than simply milk or water.

[@hassaniqbal5326]

can we use this whey to make ricotta once or multiple times?

[@Rattielicious]

imo keep repeating the steps until no more ricotta produced. Reckon hed get same amount again. This is only going by other cheese making vids, cant hurt to try repeating. Id love to know if there is a use for the whey that is left at the end.

[@angellightning9005]

Missy West I grew up on the Europian tradition where making cheese at home was/is the norm, no matter if Mozzarella, Ricotta, Feta or what, so yes to answer your question the whey can be used for other purpose aside from pulling any amount of cheese through reusing it. My grandma used to make us drink whey all the time and there is a bunch of good things she would list from it but one of the main one I seem to recall was drinking whey was a sure thing to lower the high blood preassure ( grandfather had that issue and he kept his blood preasure under control with whey, plain yogurt and fresh garlic ). I also remember she would pickle red cabage ( sort of like the sour crout but not that sour ) and made us drink the liquid from it as well, especially me since I had anemia and that was a sure way to help me with iron ;-)

[@Mel-cu9ov]

I throw a whole chicken and some stock veggies in the last of the whey and simmer for 12-34 hours. Strain it all off, pick the chicken meat out and throw it back in for an amazing soup (or make a pie out of it) or use the liquid for the most amazing stock you've ever had!