How To Make Ricotta From Leftover Whey

[@jmilkslinger]

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[@cydrych]

If you salt, press and age the cheese you get ricotta solatta. It’s like Parmesan.

[@jessieallen1894]

I'm curious how u make it!

[@Menuki]

Or the Mexican equivalent…cotija

[@crazyprophet3276]

I found Sporendonema Casei on my whey curds

[@raynarks]

@@jessieallen1894 wrap it in cheesecloth, rub some salt over it then put it in the mould with a pot of jam or something on top as a weight. Resalt it once a day for five days, turning it over each day. Then leave it in a container in the fridge for two to four weeks. If it starts to get a mold on it, wipe it off with some salt water kitchen towel. Probably won’t get a mold though.

[@thegirl9759]

@@raynarksyou’re amazing, thank you!!!

[@markecgazda3880]

Im from Croatia and work in cheese factory. When we make this kind of cheese what we call it skuta we add on 61° milk and salt and at 89°-91° vinegar about 4 litres od vinegar goes on 1300 litres of whey. Try to mix ricotta with cottage cheese and then add honey (I do not mix iz evenly to have somewhere more and less honey for better taste) this 3 ingredients makes wonderful delicious healthy meal!!!

[@tillybinkieking7258]

How interesting. Thank you from London, England. X

[@adamfreeman5609]

Just out of curiosity, how much milk do you add to the 1300 litres of whey. Is adding milk necessary?

[@markecgazda3880]

​@@adamfreeman5609 hey I only now see you comment! We add about ccc 30 litres of milk on 1300 litres of whey. If you do not add milk skuta will not be produced or will be not much as you will except it to be.

[@moinaziz8189]

​@@markecgazda3880very nice information

[@saveyourselves5923]

To think other KZbinrs were advising me to feed leftover whey to my plants! Thanks so much for this video, you're a lifesaver x

[@monicasmall9252]

Altho the calcium from the whey is super good for your plants. Will help with flowering and fruit production like tomatoes

[@liiishilin]

@@monicasmall9252 but it can spoil the earth

[@ironagentm544]

@@liiishilindude how

[@liiishilin]

@@ironagentm544 it’s milk and it goes bad. I mean for house plants, for the outside ones its probably ok

[@ironagentm544]

@@liiishilin it’s not milk, it’s whey which has different properties, such has less fats and sugars, which make it safer than milk. The only problem with whey is it’s acidity

[@Levi-he6nj]

I've never been soo excited to watch someone make cheese of leftover Whey

[@toryellis73]

I’m so impressed by how it didn’t boil over 😳

[@Sandy-fy7oy]

I was anxious the whole time 😂

[@thelittlethingskate9567]

Hey! I wanted to share that I accidentally made a TON of ricotta today. I had 2 1/2 gallons of whey left over from making terrible cheddar. I had been storing it in the fridge for a few days. I was boiling it down to make whey caramel, but it looked chunky. I decided to strain it through a synthetic cheese cloth, and almost THREE POUNDS of ricotta emerged from that 2 1/2 gallons! No added vinegar, no added milk, just simmered the whey for about 45 minutes. What the heck!!

[@jmilkslinger]

That's fantastic! (And I guess that means the whey was quite acidic...!?)

[@thelittlethingskate9567]

@@jmilkslinger Maybe from sitting in the fridge for a few days? 🤔

[@beelinekhan460]

You are one of a few who makes proper ricotta 🙌🏻

[@daVinciJane]

Omg…finally in the fourth try, magic happened. I realized I had to watch for the boiling, curd change rather than the temperature heat and voilá…success. My whey was at 207 degrees, just for anyone who has trouble with this like me. Newbie cheesy queen.

[@jmilkslinger]

Look at that sparkling crown!!! 🤩

[@sarag1158]

I'm right there with you. This is my first try and I got a whole lot of nothing. I'm at 210. maybe my thermometer is broken

[@bonnielee78]

@@sarag1158 I had the same issue. I was using left over whey from some yogurt i made recently and I waited until it got to the rolling boil and added white vinegar and nothing. The temp got up to about 103c/217f.

[@redknight3439]

Hi, Thanks for this vid, my first attempt at making mozzorella, I ended up with cream cheese instead, then used this vid to make this ricotta, and mixed it together, I have to say the Cream cheese turned out Delicious, the Ricotta mixed in with it was Very nice as well. I made the mistake of not scooping it out and poured it straight into a catcher, so it broke up but still good anyway.

[@enadiedericks2006]

I"m a novice and learning. I appreciate this presentation. I'm left with some whey and realizing it is still nutritious, I'd like to put it to use for the table before feeding our pig or our plants or bathing my face 😀

[@beelinekhan460]

You are the only one doing it the right way!

[@MackerelCat]

You mean, the right whey 😅

[@DrIngo1980]

Nice. That's a great tip. I actually did this by accident the first time I tried making my own cheese. And the taste! It is amazing!

[@stabzatvisionz]

Thanks for this.. I make Greek yogurt every week and I need to use your method to make use of the whey instead of discarding it. Very much appreciate it.

[@spence8056]

I use the whey from Greek yogurt in place of buttermilk. Buttermilk biscuits using whey instead of buttermilk us incredibly delicious.

[@helenekema6220]

Thanks for the video so what did u do with the leftover water? Did you discard it?

[@homeismyvacation]

Can you use wheyfrom kefir cheese?

[@patisigns]

I'm wondering if this worked. I've always assumed that whey from yogurt would be different than whey from say mozzarella or farmers cheese because it cultures. Am I wrong?

[@alsinakiria]

​@@helenekema6220some do but there is a third cheese you can make from it called gjetost. Well I suppose it wouldn't legally qualify as a cheese since the ricotta making took most of the milk protein but we're not the FDA so whatever. It tastes like browned butter to me but others find it tastes more like caramel. Some use it in their ferments while others like to soak their beans/legumes/grains in it to make them more digestible. I have no studies to back it up but some say that it makes them less gassy when eating beans. It's also popular to marinate meat. Some people don't like game meat and find that a whey marinade makes it more palatable.

[@Passionforfoodrecipes]

Great video. Trying to develop my cheese making skills and I'll be trying this with my next pot of whey!

[@HBrooks]

at christmas and a couple other times a year, i'll make ricotta after making cheese to use in 72 hour lasagna. i do 4 gal cheese batches, so i usually end up with almost 3 gallons of whey . that gets around 2 lbs of ricotta - perfect qty for my needs.

[@jmilkslinger]

What is 72 hour lasagna?

[@HBrooks]

@@jmilkslinger sauce that takes 72 hours in several cycles of cooking/cooling, plus homemade pasta, mozz, and ricotta. there are 96 hour versions out there, but some go to extremes, heheheh

[@adamfreeman5609]

Hi there, just wondering what sort of cheese you make for your lasagna? And is it easy

[@HBrooks]

@@adamfreeman5609 I make "quick" mozzarella and ricotta. neither is really difficult, nor do they take a long time. both are fresh and can be eaten right away. tasty!

[@adamfreeman5609]

@@HBrooks well in that case I don't think you will be successful as you cannot use whey from acid coagulated cheese making. I made a farm cheese and tried to re cook the whey to make ricotta and got zero

[@nerofl89]

Ricotta only means "recooked" if you use whole milk and add acid and cook you will produce the same type of cheese, a soft curd. The primary differences are that the whey method slightly increases protein, the traditional Italic cheese making (the method used since the bronze age with whole milk) has a higher fat content, and ricotta if left to ferment for the night can have a slightly different flavor profile however that is highly dependent on what type of milk was used.

[@Mrsbrazilnuts]

Yeah, but this is a great way to use the when left over from making Yougurt, I'm saving mine só I can make ricota 😜🥰

[@seamus6994]

Holy Smoke, why didn't I know this before. I've been wasting my Whey. I don't actually throw it down the sink. I use it on my garden. But now I can make a second batch of cheese. How cool is THAT!? Liked and Subbed......

[@alsinakiria]

If you boil it down after you make ricotta you can make gjeost which tastes like browned butter or caramel. You add a bit of cream or milk at the end to make it more luscious. I've eaten it on bread but it makes an excellent addition to some baked goods if you boil it down less than the directions say (Nutella consistency).

[@serenity9633]

I have been freeze drying my whey and it is amazing how much solids are left behind. I'll get a full compressed half gallon of dried solids out of 2 gallons of whey. Im hoping it will also be good for culture stock. Max temp in my freeze dryer was set low, at 85F. I've dried yogurt culture stock as well. It has worked great for new batches

[@jmilkslinger]

This is fascinating!!

[@MadgeJamison]

Great video! For the remnants that settle, I gently scrape the bottom of the pot, then fish the rest out with a metal strainer - like cleaning a fish tank. It only adds another 10% or so, but I hate to waste any.

[@SylviaRustyFae]

See, id just pull out the cheese cloth, but id do that regardless cuz i prefer a dryer texture to my cheeses heh. Totes gonna do this tho, saved the whey from a gallon of milk i turned into cheese the other day; that i flavoured up with garlic dill and parsley. Was probs gonna use it in a bread instd (i love that it provides all the benefits of milk but doesnt make the bread too cakey like milk wud do) but more cheese sounds even better... And i can still use whats left in bread xD

[@NicolaiAAA]

Dangit! I wish I'd found all this info about making ricotta from whey the other day when I made cottage cheese for the first time. I could have had ricotta, too!

[@judithlehman6533]

It's so unexpected as far as the weight you got. I always imagined it wasn't worth it in the end, but this is very exciting.

[@jmilkslinger]

I know! Every now and then I don't get enough to make it worth while, but most of the time I get loads. Too much, really (ha!).

[@johnbarleycorn7845]

Just waiting the 20 mins for the curds to form.... hopefully ive got ricotta 😁 thank you for your easy to follow recipe 👍🏻

[@loredana8716]

Yes, that’s how my neighbor in Italy used to make ricotta over 60 years ago, but she used regular vinegar. Happy to see you sharing this recipe

[@cassandrahuskey8866]

Albudercust? Trying go figure out the cheese your saying. What was the culture you used for the cheese? Can you do a video on that main cheese you made?

[@charlseygibson1537]

It really is like magic once you add the vinegar. Neat!

[@highroad3580]

Thank you! I have thrown out so much whey that could have been ricotta!!

[@horebeliot7090]

Wow, thanks for this! I wonder what else can I do with the whey from making kefir cheese and yoghurt.

[@margaretbrown2604]

You can make caramel sauce from whey. I just made it yesterday. It's tangy a bit salty (just right) and sweet. If you Google it, there is a recipe, the only recipe out there.

[@fishmut]

Perfect video for me, I made yogurt and have left over whey , ricotta cheese it is. 👍

[@Timinator62]

Adding more Milk/Cream to the Whey increases the flavor and a higher yield of the Ricotta curd.

[@evelyny7037]

Is it possible to use lemon juice instead of the white vinegar? A lot of white vinegar from corn and I don’t have a problem with corn.

[@Timinator62]

@@evelyny7037 Yes, Lemon Juice is fine...I've NEVER heard of a reaction to Corn from Vinegar... but these days I DON'T doubt it.. do you have Group Therapy or a Safe Space where others can join?

[@cristiethomas5746]

I tried this and it didn't turn out. I did do a rennet cheese recipe. I'll have to try your example exactly and see it works better. I still used the whey to make a big batch of rice. I need to get a freeze dryer eventually. I saw one comment about freeze drying whey. What a good idea lol.

[@coyotedreams3902]

Thank you! This was a very helpful video!

[@bienelly]

yesterday I made Mozzarella with your recipe - and it turned out so well 🥰 🙏 and I had no idea what I do with the Whey 🙄 maybe the next time watch all your videos first 🤣🤣

[@jmilkslinger]

Whoo-hooo!!!

[@WolfsToob]

Wow, you really like living on the edge! Like literally! 🤣 Anytime I have a pot of ANYTHING even remotely as close to the edge like you have in this video, it’s absolutely going to make a GIANT MESS all over my stove! 😵‍💫

[@jmilkslinger]

I make huge messes ALL the time.🤣

[@joeb2309]

Hells yeah lady! Great job.

[@maeb7280]

Can you use the whey after making ricotta

[@jmilkslinger]

Not for cheese (I don't think) --- we feed it to our pigs.

[@SandraScott-g2l]

Hi there! Loved your video and it thrills me to see you enjoying making your own cheese. I'm on a beginners cheesemaking journey myself and came across your video when hunting for ways to use up the leftover whey from my very first attempt. Can I ask what you added to the milk for the first cheese you made that resulted in all that whey.... (the one you show in your press at the end)? I made a very simple paneer cheese yesterday by adding vinegar to hot milk and after scooping the curds out, I have loads of whey left over. Here we see you adding vinegar to yours and making ricotta but will this work if I've already used vinegar making the paneer?

[@jmilkslinger]

The cheese in the press is a Butterkäse, which is a thermophilic cheese. I don't recall which kind of culture I used, but probably Kazu (a freezedried culture) or homemade yogurt. I have not tried making ricotta with whey from making a vinegar-based cheese because, yes, it seems redundant. But maybe it would work? I'd have to do some research...

[@garrycarter8485]

HELLO JENNIFER. I HAVE A COUPLE OF QUESTION I HOPE YOU CAN ANSWER. COULD YOU ALSO DO THIS WITH LEMON JUICE INSTEAD OF VINEGAR AND WOULD IT CHANGE THE FLAVOR OF THE RICOTTA. ALSO CAN YOU AGE THIS RICOTTA CHEESE IN A CHEESE CAVE. I AM JUST STARTING ON MAKING CHEESE AND YOUR VIDEO ON MAKING RICOTTA IS VERY SIMPLE TO MAKE. I ENJOYED YOUR VIDEO.

[@jmilkslinger]

Yes, you can use lemon juice. (I haven't done that, though, but I don't think it will affect the flavor...in a negative way.) As for aging, I have no idea! Since ricotta is practically boiled, a lot of the good stuff has been killed, so I'm not sure what the point of aging it would be. (I freeze my ricotta.)

[@garrycarter8485]

@@jmilkslinger THANK YOU. I DID NOT REALIZE YOU COULD FREEZE IT

[@elainegmorrison]

So why didn't I just get that the first time? Because I didn't let it sit undisturbed for 20 minutes or because it had to be done with whey? Can I use lemon again instead of vinegar? Is twice the end of this reboiling/recurdling? I was thinking about using the cream on top of the whey (when cooled) for butter. Haven't done it to prove it works. Will this steal the ricotta potential from the whey? I dumped my first curds from whole milk (just a regular jug) into homemade ice cream made with the whole milk...to try to thicken it so it doesn't turn into ice milk. Cheesy ice cream.

[@bethm1448]

Have you considered making Mysost Cheese after the Ricotta? My family started cheesemaking when a family member got heart issues and can't have any milk fat-we make mozzarella with 0% milk (organic), then ricotta, and just discovered that we can cook down all the whey that is left to make the mysost! Nothing wasted :)

[@jmilkslinger]

I've made Mysost once, and hated it, ha! But that could be because I maybe did it wrong? I know some people really love it, and I haven't tried it since, so I'm pretty sure my first impressions aren't exactly fair. I don't think it would be practical for me to make regularly, though, considering the length of time it takes to cook down the whey and the amount of whey I have to use. For me, it's more efficient to feed it to the pigs....

[@bethm1448]

@@jmilkslinger That makes sense....we are stuck in the city, so no pigs to convert the excess whey into something useful. It has a unique taste...I was nauseated from the smell of whey and didn`t have a good first impression either, but my husband loved it and said it belongs in a dessert-it had distinct caramel salt and sweet overtones-so might try a cheesecake or some meat marinades. But it will have to wait for the next batch....I underestimated how fast it cooks down at the end and burnt the whole lb and a half. Lesson learned :S

[@jmilkslinger]

@@bethm1448 Yeah, I didn't much care for the smell of the cooking whey, either. Maybe Mysost is an acquired taste? I know lots of people adore it.

[@Mrsbrazilnuts]

How do you make the Mozzarela?

[@brendamcneely940]

Maysot cheese

[@TheHighlanderGirl]

Thank you for this! What do you do with the leftover liquid AFTER you’ve scooped out the ricotta?

[@jmilkslinger]

We feed it to our pigs or use it to water plants.

[@TheHighlanderGirl]

@@jmilkslinger thx!

[@SylviaRustyFae]

You can also use that liquid in breadmakin to give it near sourdough notes with hints of sharp cheesiness. It also provides a lot of the nutrients of the milk, but doesnt have so much of fats so as to make the bread overly cakey. Similarly, it makes a wonderful soup stock base and rly prty much any cookin where you may use water or milk or vinegar or wine normally. Its less creamy than milk, bcuz that creamyness became all the cheese, but its still very much akin to milk

[@angelasantucci1506]

So cool! The less waste the better. :) I just made ricotta from whole milk and am excited to try and get more. How many times can you do this process with the whey?

[@jmilkslinger]

Just once.

[@annabesel3188]

Great Video! Thank you for your work. How long can I store the ricotta in the fridge?

[@jmilkslinger]

If it's salted, about a week. Unsalted, only several days. (And you can freeze it, too! Though the texture won't be quite as tender....)

[@annabesel3188]

@@jmilkslinger thank you so much! 🙏 Greetings from Germany ❤️

[@jmilkslinger]

@@annabesel3188 You're so welcome!!

[@trinitybungert8256]

Will this work with the whey from store bought milk? I used skim milk for milk chews for my dogs and have a ton of whey leftover. The acid is lime juice. Do I need to add more/vinegar once it's heated?

[@jmilkslinger]

Ooo, I really don't know. Since it's skim milk (one strike against it) and storebought (two strikes), I kinda doubt you'll get very much. But it's certainly worth a shot! Just heat the fresh whey (make sure it's only a few hours old) to 180 and see what happens. If it's not forming any curd at that point, glug in some vinegar and see if that helps. If it's a bust, then you only lost the cost of the heating the whey, and you gained a lesson, so you come out even. Good luck!

[@RiverpiePicker]

Was this done with raw milk or pasteurized? I have some low heat pasteurized, non homogenized quart of cream that I just made butter from for the first time ever. It turned out really good. I have a pint of what they call buttermilk except it's thin, not thick like store bought. I saw on another video that if it's raw it would thicken up if left out overnight but mine isn't raw. Do you think I could make ricotta out of what I have leftover?

[@jmilkslinger]

All my milk is raw. You can always try it and see!

[@ronaldcastillo414]

Great video I’m definitely going to try it! Just curious how long does it last in the fridge?

[@jmilkslinger]

If it's unsalted, then 3-5 days, probably. Salted, a couple weeks.

[@VivekAnandJ]

Thank you so much for this video! I make very less cheese at a time ( 1 litre max). Can I freeze the whey and then boil various batches together?

[@jmilkslinger]

Everything I've read has said that it's better to use very fresh whey to make whey ricotta. However, I've never tried freezing and then boiling the whey myself. I kinda doubt it will work, but I always encourage people to experiment for themselves. You never know what you might learn!!

[@kt7855]

I am a beginner at cheese making. I have some equipment but I don’t have a cheese press. I just found a local dairy farm with Jersey cows fresh. What would you recommend to make with a gallon of milk

[@jmilkslinger]

Yay for finding local raw milk!! My blog jennifermurch.com has a handful of fresh, no-press cheeses (go to recipe index and scroll down to cheesemaking). People always go nuts for yogurt cheese, so that's a winner. Quark is the milk-based version of cream cheese. Cuajada is a salty Nicaraguan cheese that goes great with beans and rice. And Belper Knolle is a garlicky, black pepper cheese that lasts for months and months. And remember, you can always jerryrig a press by wrapping the curds in cheesecloth and then pressing with a jug of water or some books! Good luck!

[@thomasgronek6469]

Very Nice, thank you

[@FarmerC.J.]

Thank you! Can you freeze ricotta?

[@jmilkslinger]

Yes! Once it's frozen, the texture gets a little more grainy/water, so I use frozen ricotta in baking --- pancakes, baked ziti, etc --- and reserve the fresh ricotta for fresh eating.

[@bonnielee78]

I just tried using left over whey from some yogurt i made recently (I used UHT full cream milk and it made perfect greek yogurt). I waited until the whey looked similar to yours and then added white vinegar. Nothing happened. Does it matter how old they whey is? or what milk the whey came from? Is there anything I can use the unsuccessful whey/vinegar liquid for? I'd hate to just waste it. Thanks, hugs from Oz

[@jmilkslinger]

Whey from yogurt doesn't work for making ricotta, unfortunately. If you'd like to know more about it, feel free to download the (free) foundations doc at milkslinger.com --- that should hopefully clear things up for you!

[@sarahberlinghierikrawczyk1276]

What do you do with the whey after making the ricotta? Can you make more ricotta?

[@jmilkslinger]

(I think you saw my response over on Smitten Kitchen, but I'm posting it here, too, just in case.) We use our leftover whey to feed the pigs and dogs, water the plants, etc. Or I just dump it down the drain… Oh! And you can always use it in baking or popsicles and smoothies….but since I only use a fraction of the leftover whey in other food, it hardly seems worth it most times. I don't know if you can make ricotta from the whey leftover from making (whole milk) ricotta, but you can certainly try. My hunch is that the yield, if there's any at all, would be so slight that it wouldn’t be worth it.

[@sarahberlinghierikrawczyk1276]

@@jmilkslinger thank you for replying to me here, as well, and for remembering me!

[@SylviaRustyFae]

@@jmilkslinger You cud try boilin down the extra whey to make a reduced stock from it that wud contain much stronger notes of the whey even and probs be even tastier in cookin; while also grtly decreasin the amount of whey you have. Like a demiglace whey.

[@Patroness]

So now what do you do with the whey after making ricotta?

[@jmilkslinger]

Feed it to the animals! (I write about this on the Milkslinger Foundations doc which you can download for free at milkslinger.com)

[@francinepetrice4039]

I have another question. I have about a gallon of whey that looks more white than yellow. I had originally made mozzarella (around 3 am this morning) by adding white vinegar and have this white whey left over. Question is can I use lemon juice, or can I add both lemon juice and the vinegar or just use vinegar again? Your advice and response is greatly appreciated.

[@jmilkslinger]

That kind of whey won't work for ricotta --- it needs to be made from sweet whey. (I have more info on this in the free Foundations doc which you can get at milkslinger.com)

[@francinepetrice4039]

Goodness Gracious . It did work. I took a chance and while it was heating it was making curds so when the temperature got to 194-200 I added 3TB lemon juice and 1/2 TB of vinegar and it produced 14.6 ounces of Ricotta, so just say 14ounces cause the plastic container was included with the weight.

[@francinepetrice4039]

@@jmilkslingeri forgot to reply to your comment but I did just comment back. It did work and I am amazed.

[@jmilkslinger]

@@francinepetrice4039 Well, what do you know! That's fantastic! Thank you for reporting back!

[@francinepetrice4039]

Yes Im very much amazed at the results too.

[@whimsyandme3679]

Thanks for sharing. Can I please ask if the whey is from making cheese using the vinegar/lemon method? And if so, does it make the ricotta extra sour to further add more vinegar to create the ricotta? I'm super keen to make my first ever batch of cheese using lemon juice and would love to make ricotta from the whey.

[@jmilkslinger]

The whey I use for ricotta is sweet whey, from making a cultured, rennet-coagulated cheese.

[@jurrutia4173]

We tried it, and didn’t get anything. But maybe because when first making cheese we read the °C instead of °F so we had already gotten to the high temp when making the cheese 🤦🏼‍♀️

[@laurenwoods5496]

Should I add more vinegar if I used some to make cottage cheese where the whey came from?

[@jmilkslinger]

If you used vinegar to make the cottage cheese, then the whey isn't considered sweet (the cheese needs to be from cultured milk in order to get a sweet whey), so I don't think it will work. But you can always try!

[@safdartufail3074]

Great 👏👏👏😃

[@lisamariereilly9080]

You have changed my life.

[@liviamon]

Hello!, thank you for your recipe. This morning I made some cheese (used a gallon of whole milk store bought and white vinegar) and had left a lot of whey. Looking for a recipe on what to do with it I found you. I followed all your instructions to the t. The only difference is that I started with a lot less whey than you. I reheated it and when it was very hot to the touch (I do not own a thermometer) I added about 1/2 cup of white vinegar. I stirred it and turned the heat off, let it rest but nothing happened. Just very thin clumps of "curds" not even significant as to make a bit of ricotta. The whey was not yellow, it was whitish and I thought it had something left to make at least 1/2 cup of ricotta! Do you have any idea of what might have happened?

[@jmilkslinger]

Yes, you used an acid whey because you acidified your cheese with vinegar. For making ricotta from whey, it needs to be a sweet whey, or whey from a cheese that's cultured with bacteria cultures (like clabber, freeze-dried cultures, buttermilk, etc).

[@liviamon]

@@jmilkslinger Thank you! Now I know, next time I have to buy something like you mentioned since I do not have any. Is rennet ok? I have heard that it is used for cheese makig.

[@taleentchalikian4970]

Can you do this with whey that’s leftover from straining yogurt?

[@jmilkslinger]

Nope!

[@etm567]

What kind of milk do you use when you're making cheese? I've made yogurt and kefir for years, and I just made my first fresh cheese. And I want to learn to make cheese. There's just nothing better than good cheese.

[@jmilkslinger]

Congratulations on making your first fresh cheese! Cheesemaking is addictive, so watch out! I use our raw milk: Holstein and Jersey.

[@cassandrahuskey8866]

What was the cheese you made to get the whey? Can you do a video on the cheese you made?? What's it called ? Budapest?

[@jmilkslinger]

In this video, the whey came from a Butterkäse (Butter cheese). I haven't done a video on that one yet, but you just may have inspired me!

[@cassandrahuskey8866]

@@jmilkslinger oh please please please do this cheese! I've got so much milk and need to learn all it takes in making a cheese like this! I thought your video might be kind of flaky and thinking you may not know what your doing ( there's alot of people out there not experienced and just doing a video) Boy , I'm SO happy to be wrong and was so giddy about thiz..I have so much milk ! Yes please do this cheese, I'm on standby on the wait! God bless , looking forward to it

[@RebeccaPomales]

Loved the video! Did you start with grade a pasteurized homogenized whole milk to get the whey? Does it matter? I do not have access to raw or non-homogenized milk For context, I’m trying to make mozzarella and then use the whey to make ricotta, thank you!

[@jmilkslinger]

I use raw milk. I have not tried making ricotta from whey leftover from making mozzarella, so I'm not sure if that would work.

[@LucyJ1900]

So glad I saw this post! Today I used grocery store whole milk because I couldn't get to my raw milk supplier. My mozzarella set up fine but I could not turn my leftover whey into ricotta. I was questioning what went wrong. This helps alot! Thank you!

[@BlackBird-mv8wg]

Hi Jennifer. You mentioned you made this ricotta from your butterkase whey (I saw the video - Excellent and very informative btw) . So on this ricotta, does the whey include the 1/2 pot of full whey you removed, plus the diluted remaining whey (with the water to wash the curds)? So you essentially had 2 parts whey and 1 part water?

[@jmilkslinger]

No, I just use the undiluted whey for ricotta and feed the diluted stuff to the pigs. . . or plants.

[@brandyh3536]

could i do still do this with whey from yogurt instead of cheese?

[@jmilkslinger]

No.

[@HalalCats7]

i had a question does yogurt whey works for this ?

[@jmilkslinger]

No, not that I'm aware of....

[@HalalCats7]

ok thank you@@jmilkslinger

[@donnabrandt5996]

Does that work with whey left over from milk kefir?

[@jmilkslinger]

Not that I know of.

[@jacquelinehatfield8298]

So cool. I have a small amount of whey from making yogurt. Is there and issues with freezing the whey until you have enough to make your cheese?😊

[@jmilkslinger]

For ricotta from whey, you're supposed to use whey that's only a couple hours old. I know you can freeze whey to use as a culture for future cheeses, but I'm doubtful it would work to freeze whey that you'll use for making ricotta. I could be wrong, though!

[@weathormantom7206]

Jennifer i could use some guidance. Today I attempted to make whey ricotta for the third time. My first two attempts I bet I netted a whole tablespoon each of ricotta. Today was my best result (following your recipe) and I got a scant 3/4 cup of ricotta out of four gallons of whey and it's still draining. Does that sound right to you? Its not a tough recipe or procedure but my yield doesn't even compare to what I see you and others pulling out. Is it possible that there just isn't anything left in the whey after I make the cheese? --Tom (BTW I made your butterkase today. It's pressing now. I'll let you know how it tastes.)

[@jmilkslinger]

You know, sometimes I get very little ricotta --- practically nothing --- and other times I get a whole bunch. I'm not sure what causes the difference, but I've always thought it might have something to do with pH levels (but I've never tested them). My best advice is to use fresh whey leftover from making a cultured hard cheese (not a fresh, acid-coagulated cheese) and try it a bunch of times. Hopefully it will begin to work... P.S. I have a Butterkäse pressing right now, too!

[@chrys77cross]

Can we use this method with Yogurt whey?

[@jmilkslinger]

No, it's needs to be made with sweet whey from a cultured cheese.

[@Hulkmaniac49]

Can I re-use the whey again after making cheese the first time?

[@jmilkslinger]

You can not reuse the whey after you've used it to make ricotta.

[@fennecbesixdouze1794]

Sorry, just to be clear: this is using "sweet whey", the kind produced from making cheese using rennet. It won't work if you made fresh cheese by just directly curdling milk using acid, right? (I.e. it won't work using sour whey).

[@jmilkslinger]

Yes, that is my understanding.

[@Livvy17MI]

would this work on whey from yogurt-making?

[@jmilkslinger]

Nope!

[@evatherapeutic]

Could you freeze this?

[@jmilkslinger]

Yes! I freeze it all the time. In the freezer, the texture changes slightly, so I don't use the frozen ricotta for fresh eating --- it's still perfectly wonderful in baking, though, and in pasta dishes.

[@evatherapeutic]

@@jmilkslinger thank you for fast response. I loved this

[@maryschermerhorn3893]

Can you use the whey from making yogurt? My chickens like drinking the whey, but I would like to get ricotta made.🇨🇦

[@jmilkslinger]

I have never done this, but according to this website, you can . . . in a sort of roundabout way. bit.ly/3dRwyML

[@sophiaroychoudhury2997]

So what are these comtsiners like? Do they have holes at thr bottom?

[@jmilkslinger]

Yep, mesh plastic baskets for making ricotta.

[@marykeswanepoel7033]

Hi, I tried this, but got no curds... could it be because the whey was frozen before? Or because the previous cheese I made was only made with vinegar, not Rennet. Would that make a difference?

[@jmilkslinger]

Yes, both those things could negatively impact the outcome.

[@lisagarrett6966]

Hi! Thank you for this video. I made yogurt in my dehydrator and half the time it comes out like yogurt and half the time it separated. I thought it was because the metal cap was on too tight. I kept watching it this time and made sure cap was on lightly. I eat it either way. Not sure what I'm making when it separated. I'm new to this. Would you know why it's not staying yogurt??

[@jmilkslinger]

When you say "separated," do you mean there's just a little whey? My yogurt sets firm, but as soon as you scoop some out, you start to see whey (same as with store-bought plain yogurt). But if there's a LOT of whey, them maybe the yogurt is incubating for too long, or at too high of a temp? I incubate my yogurt in warm water (though I have used a dehydrator before, too), and I remove it as soon as it has set, usually between 6-8 hours.

[@lisagarrett6966]

@@jmilkslinger Hi Jennifer, it separated to half yogurt and half whey. Tastes like a cheese- yogurt.

[@jmilkslinger]

@@lisagarrett6966 Reduce the temp and see if that changes things. I incubate in 100-degree water.

[@lisagarrett6966]

@@jmilkslinger will do! Thank you !!!

[@lisagarrett6966]

​@@jmilkslinger Hi Jennifer, I reduced heat to 100°> it separated again but I still love whatever it was that I made. Do you know if that's a cheese that I made? I am now making a new batch with a facecloth over top instead of loose lid to see if that makes a difference. How long does whey last in fridge? Thank you !!

[@Hulkmaniac49]

Do I need to let the whey from fridge get to room temperature before heating it?

[@jmilkslinger]

Nope!

[@chastaelaine76]

So what can I do to fix it if the curds do not set?

[@jmilkslinger]

You mean if no curds rise to the top? That happens to me, and I think it means the pH was off or something. It's not uniformly consistant for me, mostly because I'm not testing pH and such.

[@ramosklan4]

Does this process work with whey from making yogurt in an instant pot?

[@jmilkslinger]

Nope!

[@Archzenom]

Can I still use the leftover whey in the pot? Like make protein powder out of it?

[@jmilkslinger]

Sure! It'll be vinegary, though...

[@Archzenom]

Ok. Thank you!

[@ArupRatanMitra]

Can I use the leftover whey from making cottage cheese to do the same?

[@jmilkslinger]

If it's slow-cultured cottage cheese, then yes.

[@juliejohnston2408]

I've tried this 2x now and it didn't turn out. Can you help me trouble shoot? I used left over whey from cream cheese that I made with raw milk. The temperature was close to 200* bc that was when it finally got to a slow boil. I didn't have the foam on top like your video. Should I have boiled til there was foam? I used white vinegar as well. I just hate to waste this! And I really want to make ricotta :)

[@jmilkslinger]

How did you culture the milk for the cream cheese? I don't get ricotta from whey every single time. Sometimes it works and sometimes it doesn't.

[@juliejohnston2408]

I think I’ve found out that it does matter where the whey comes from. I did not culture the milk I made the cream cheese with. I think that had something to do with it.

[@jmilkslinger]

@@juliejohnston2408 Ah yes, that would probably be the reason.

[@faithwalker0316]

Im so confused .. i tried to make cottage cheese from some clabbered milk i had, once i started to heat it up it looked like it was just whey and then as it heated up more it loked more like this (didnt add vinegar) 🤷🏻‍♀️ this was my first time attempting anything like this ... Any ideas what im doing wrong?

[@jmilkslinger]

I have not tried to make cottage cheese from clabber, but "cheese from scratch" has a video about that on KZbin, I think.

[@DeathByFashion1]

How long can I store this for?

[@jmilkslinger]

Unsalted ricotta lasts 3-5 days in the fridge. Salted ricotta lasts 1-2 weeks. Frozen, it lasts months.

[@isabelquiroga1287]

Is that sweet or acidic whey though? And does it work with both?

[@jmilkslinger]

Sweet. I've never tried making ricotta from acidic whey.

[@iltubo5902]

I make yoghurt than cream cheese than ricotta out of same milk.

[@taqwataweel8610]

How please ? I mean the cream cheese part specifically. 😊

[@Nanacansew]

Do you have videos for this?

[@rnupnorthbrrrsm6123]

I want a milk cow so bad !!!

[@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!

[@jmilkslinger]

This sometimes happens to me, too, and it's so frustrating! A couple things to consider: Is the whey fresh? (Like, only a couple hours old.) Did you heat the whey to 180 degrees before adding the white vinegar? How much vinegar did you add? (I don't measure, but I think I use roughly 2 tablespoons of vinegar per gallon of whey.) Did you only stir it briefly and then let it sit, undisturbed? Aside from these things, I'm not really sure.... It's not an exact science (for me, anyway) --- thus the reason it feels like magic, ha!

[@jacwindsor5552]

@@jmilkslinger Oh good to know, it is not just me. I think the whey was about 5 hours old (I did it at night time), maybe that is too long. I have heard you had to do it quickly. I probably added the vinegar earlier than you mentioned. I think I added 2 table spoons of vinegar. I stirred it but didn't get it sit. Yes, I had hoped it would be like magic but I will have another go next week and see what happens. It looks a lot of fun when it works.

[@jmilkslinger]

@@jacwindsor5552 It's definitely not just you --- keep trying!

[@smalltownsessions2072]

Can you reuse the left over whey from this process ? Like a second time?

[@jmilkslinger]

Not for cheesemaking, but you can use it in cooking in place of water, if you like.

[@Marketsolo]

Can you use whey from making butter?

[@jmilkslinger]

Nope.

[@RandomInternetProfile]

I used my leftover mozzarella whey and couldn't get it to curdle to make ricotta? Any thoughts. I heated it to where it was foamy like yours and added 1/4 cup vinegar but not curdling. The whey was leftover from a gallon of whole milk. Mozzarella turned out great, so i don't think the milk i used had anything to do with the whey not forming into ricotta

[@jmilkslinger]

If the milk was acidified with citric acid or vinegar, it won't work for ricotta. Ricotta needs to be made with sweet (slow-cultured) whey.

[@RandomInternetProfile]

@@jmilkslinger traditional ricotta is made from leftover mozzarella whey so im confused now

[@jmilkslinger]

@@RandomInternetProfile That works as long as the mozzarella is slow-cultured, so that makes sense. It's just the acid wheys that aren't suitable for whey ricotta. But I don't know everything about cheese, so I definitely could be wrong about this!

[@RandomInternetProfile]

@@jmilkslinger thanks for the feedback. Appreciate the fast responses. I may need to add more milk to the whey. So many ricotta recipes out there with different methods.

[@jmilkslinger]

@@RandomInternetProfile Agreed! Lots of method. I, too, find it confusing!

[@heidihunny4890]

Can whry from m a king yoghurt be used i wonder

[@jmilkslinger]

Nope.

[@marciabaxley1959]

Then you make the cheese what do you do with the left over whey? Mine didn't turn out

[@jmilkslinger]

Feed it to the pigs or water plants!

[@hardminder]

And then, what do you do with they whey that's left from this?

[@jmilkslinger]

Feed it to the pigs/chickens, or use it to water plants in the garden.

[@mikejw58]

Tried it twice and I don't get that foam at 180 degrees. I added the vinegar and Nothing. Doest work for me

[@kristasahlin]

Me too. I don't know what I'm doing wrong

[@roslynsutherland4903]

I tried too. Nothing! My whey is from yogurt which was strained through a very fine yogurt strainer. Maybe this leaves nothing left in the whey to do this.

[@elainegmorrison]

I tried and it didn't work. I started the re-curdle (original curdle went well, and I added that to homemade milk ice cream) with the store whole milk whey, salt. Didn't see the baby cheese floaters. Then lemon. Nope. Then vinegar. Nope. Then added the yoghurt whey (it was store bought) jic that helped. It didn't. After all that acid, reducing to caramel tasted like pickles, so nope. I think next batch (this was a test with a small batch) I'll caramelize the whey without adding vinegar to destroy the flavour. Still satisfied with the cheese, cream cheese, ice cream (a little cheap mixer on batteries in the freezer - it's testy and I instigated mix every once in a while, but works, and no frozen bowls).

[@BigPeter1313]

Could you please point me to the Butterkäse recipe? It's one of my favorite cheeses. Thanks Jen!!

[@jmilkslinger]

kzbin.info/www/bejne/gqrZeaqMo5qCm5Y

[@BigPeter1313]

Thank you so much!! I truly look forward to more of your instructions for the beginner.@@jmilkslinger