Tuesday, 17 January 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!