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Tuesday, January 17, 2012

Whey Ricotta

written by Gavin from Little Green Cheese and The Greening of Gavin.

When making a semi hard cheese, one is usually left with a large volume of whey (the milky leftover water).  I don't like wasting this by-product, so I usually make Whey Ricotta.  It is easy to make and a very versatile soft cheese, that can be used in may meals!

Anyway, the process for this cheese is very simple, and I caught it all on video for all to see.  I hope you join me in watching another one of my cheese making video tutorials.  For the full list you can visit my cheese website, Little Green Cheese.




 
 

Enjoy and I hope you find the time to give it a try!
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2 comments:

Laura's Last Ditch--Vintage Kitchenwares said...

Thanks for posting! I've been wondering what to do with all the whey we've been producing!

January 18, 2012
Stephanie said...

Great video! Thanks for the info!

January 20, 2012

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