You've just got to remove it. Let the whey sit for 12 - 24 hours to build acidity.
A container full of whey after making cheddar cheese |
Heat up the whey to 180 degrees F and a white foam will begin to appear. Be sure to stir to avoid sticking or burning.
Foam beginning to form |
Continue heating until right before they whey begins boiling. Remove from heat and cover and allow to cool a little. The curds will appear like clouds in the whey. Set up a cotton cloth in a colander and pour all the whey through the cloth and colander. The cloth will hold back all the ricotta cheese. It will take a while to drain it. It took 2 or 3 hours for us.
Straining out the ricotta cheese |
The ricotta cheese will remain in the cloth.
Behold the Ricotta |
We scooped it out with a spoon and used it to make delicious lasagna. Lots of people like cottage cheese in their lasagna. Cottage cheese makes a good lasagna, but ricotta cheese makes a great lasagna! We finished up a pan of it just this evening!
No comments:
Post a Comment