Ricotta Cheese As A By Product Of Mozzarella Food

RICOTTA CHEESE AS A BY-PRODUCT OF MOZZARELLA

Ricotta Cheese As a By-Product of Mozzarella image

What to do with the leftover whey from making Recipe #321862 - make ricotta! You can get a cup or more from your whey after you make your mozzarella and it's very very easy. The word 'Ricotta' simply means re-cooked.

Provided by Secret Agent

Categories Cheese

Time 25m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 2

Ingredients

1 gallon whey (leftover from making Fantabulously Easy Under an Hour Fresh Mozzarella)
1/2 lemon, juiced (OR 3 to 4 tablespoons white vinegar)

Steps:

Over medium heat cook the whey to 200*. Remove from heat and squeeze the juice of half of a lemon into the pot. If you don't have lemon use vinegar. Give it a gentle stir.
Wait 5 minutes or so while you line a strainer, set over a large pot, with a cotton cloth. Cheesecloth will be too open to use so go for cotton or muslin.
Ladle the curds and whey gently into the strainer and letting it drip into the pot for at least two hours. You should have about 1 1/2 cups of ricotta.
To make dry ricotta for cannoli filling gently squeeze the cloth, twisting it to release the whey. The drier the better for your cannoli filling.
Store in the refrigerator.

Nutrition Facts : Calories 2.7, Sodium 0.4, Carbohydrate 1.4, Fiber 0.6, Protein 0.2

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Texture Dependent on variety, fresh soft to aged semisoft
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