Wednesday, October 22, 2008

What to do with the Whey?

Recipe: Ricotta Cheese
Time: 1 to 2 hours

1 pot of fresh whey, leftover from cheese making
1/4 c. lemon juice
1/2 tsp. salt

Heat pot of whey on the stove over medium heat until whey reaches a temperature of 90C. Add 1/4 c. lemon juice. Fine curds will form and rise to the top of the whey. Continue heating for 10 minutes, stirring so that curds do not burn.

Line colander with cheese cloth (I use gauze diapers purchased for cheese making). Pour whey through cheese cloth and allow to drain over night. Reserve this liquid. It can be added to soup stock. It is a nourishing animal feed or it can be added to your compost pile. When curds have cooled and drained mix in salt and refrigerate.

This can be used in cheese cake recipes, or as a filling for pasta, or in any recipe that calls for cottage cheese or ricotta cheese.

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