Ricotta From Whey

The zero-waste secret: every gallon of milk turned into cheese leaves behind roughly three quarts of whey. Amish dairy kitchens waste none of it.

Ingredients

• 3 quarts fresh whey (saved from another cheese recipe)
• 2 tablespoons white vinegar or lemon juice (30ml)

Method

1. Heat whey to 190 to 200°F (88 to 93°C).
2. Add vinegar or lemon juice and stir once. Small white clouds of curd will rise.
3. Turn off heat, rest undisturbed 15 to 20 minutes.
4. Ladle gently into cheesecloth and drain 30 minutes to an hour.

Yields six to eight ounces (170-220g) of delicate, slightly sweet ricotta — far better than anything from a tub. The remaining liquid goes to bread dough, soup, or the animals.