Made my own ricotta (and what to do with whey?)

(Bob M) #1

Was buying fancy ricotta, but thought it was too expensive. So, I followed a recipe that uses 2 parts milk to one part cream, boil, throw in some vinegar, strain through cheese cloth, you’ve made whey.

Started with 2 cups milk, one cup cream…got less than one cup ricotta cheese. Yikes! (Maybe that fancy ricotta I was buying isn’t really THAT expensive?)

Got a lot of whey…which I dumped. Can I do anything with the whey?

Will report back on taste for the ricotta.

(Jane) #2

When I started making cheese I understood why it is so expensive.

(David Cooke) #3

I didn’t get much of an answer when I asked this question some time ago.
Apparently it is good for plants and pigs love it.
If you use full fat milk you can still make your cheese, the main problem for me was that it is a messy business.

(Laurie) #4

I couldn’t resist looking it up. This seems to provide a pretty comprehensive list of things to do with whey:


Boil it down and make even more cheese with it :wink:


YA! Build some muscle with that crap! That’s the real thing!

(Michael - When reality fails to meet expectations, the problem is not reality.) #7

From a keto perspective, the problem with liquid whey left over from cheese making is that it contains 5 times as much carbs as protein. There’s no easy/home method to separate it. Whey is also quite acidic, about the same acidity as orange juice.


(Bob M) #8

I have been trying a pseudo-TKD (pseudo because it’s not a lot of carbs, and only the meal after my workout). So, it might not be bad. But if I only got 1 cup out of three (and really more like 6 ounces of ricotta), that’s 2+ cups to drink.

I’ll check out some of the other links, too.

I do have to say that I cut the recipe in half when I made it. I figured out of 3 cups, I’d get 2 or more of ricotta. I was shocked when I got like 6 ounces of ricotta.