Name: Whey Ricotta
Cook time: 45 min
Total time: 45 min
Yield: 3 dl
Cuisine: italian
Ingredients: 6 L fresh whey (must be from rennet-based cheese); 0.5 - 1 L 3% low-pasteurized milk; 60 ml white vinegar (6%); 0.5 tsp salt

Whey Ricotta

Cheese crumbles

6 L fresh whey (must be from rennet-based cheese)
0.5 - 1 L 3% low-pasteurized milk
60 ml white vinegar (6%)
0.5 tsp salt

Combine whey and milk and slowly bring to 91C. Whey should be fresh, from within the past few hours.

Add vinegar and stir in up-and-down motion for 60 seconds.

Let rest for 3 minutes.

Transfer curds with slotted spoon into cheese cloth draped over a sieve.

Tie cloth and hang to drain for 1-3 hours.

Transfer to container, stir in salt, and refrigerate.

Consume within a week.