Homemade Whey And Cream Cheese Recipes
HOMEMADE RICOTTA CHEESE FROM WHEY
When you make farmers cheese, fresh mozzarella, cottage cheese, etc. you are left with a large pot of whey. Most people throw this away or save just a bit for breads or fermenting. However, ricotta in Italian means "recook" or "cook again." Ricotta cheese is made simply by cooking the leftover whey from your cheesemaking session again! How simple and easy is that!
Provided by The Simple Recipe D
Categories Cheese
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- This recipe is so simple that it was difficult to get it published here as there is a requirement of a minimum of 3 ingredients.
- There is no requirement for the chives or even the salt, but I was required to have 3 ingredients. All you really need is how ever much whey you have left over from your cheesemaking session.
- In a stainless steel pot, heat the whey until it reaches 200 degrees. Do not stir. You'll notice a film that will start forming on the top of the whey. This is your ricotta starting to form.
- When your whey reaches 200 degrees, take it off the heat. You'll know when you have reached this temperature as bubbles will have formed around the edges. Using a slotted spoon or ladle, scoop the layer of thickened ricotta that formed on top of the whey into a cheesecloth-lined colander over a bowl. Continue scooping the ricotta until all that's left is the clear whey.
- Grab all 4 corners of the cheesecloth and tie into a ball. Place a string around the top of the cheesecloth/ricotta bundle and hang to drain over a bowl.
- For moist ricotta, hang for 2 hours.
- For more dry ricotta, hang for 8 hours.
- Remove ricotta from cheesecloth and store in a mason jar or plastic tub. It's now ready to be used in recipes or add salt & herbs and it becomes a wonderful cheese spread.
- Enjoy!
Nutrition Facts : Sodium 77.5
HOMEMADE WHEY AND CREAM CHEESE
Make and share this Homemade Whey and Cream Cheese recipe from Food.com.
Provided by NRG Tribe
Categories Easy
Time 12h
Yield 2 1/2 cups
Number Of Ingredients 2
Steps:
- Line a strainer or colander with a kitchen towel and set over a large bowl.
- Add the yogurt, cover with a plate and leave overnight.
- In the morning, transfer the liquid whey that has dripped into the bowl into a glass jar.
- To get the last bit of whey out of the yogurt, tie up the towel and suspend it from a spoon over a container.
- After several hours you will have a nice firm cream cheese in the towel and a little bit more whey.
- From 1 quart of yogurt you will get about 2 ½ cups whey and 1 ½ cups cream cheese.
- Whey keeps very well in glass jars in the refrigerator for up to 6 months.
Nutrition Facts : Calories 473.3, Fat 25.2, SaturatedFat 16.3, Cholesterol 100.9, Sodium 356.9, Carbohydrate 36.1, Sugar 36.1, Protein 26.9
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- Culture foods. Using the methods in Nourishing Traditions, you can use whey to ferment all sorts of foods… beets, cabbage, carrots – you name it!
- Soak grains. We soak our oatmeal and weekly batches of bread, and now we’ll be doing it with whey. It costs me money to make those (or buy lemon juice), and whey is free!
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