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@toryellis73
Жыл бұрын
I’m so impressed by how it didn’t boil over 😳
@Sandy-fy7oy
2 ай бұрын
I was anxious the whole time 😂
@cydrych
Жыл бұрын
If you salt, press and age the cheese you get ricotta solatta. It’s like Parmesan.
@jessieallen1894
Жыл бұрын
I'm curious how u make it!
@Menuki
Жыл бұрын
Or the Mexican equivalent…cotija
@crazyprophet3276
Жыл бұрын
I found Sporendonema Casei on my whey curds
@raynarks
Жыл бұрын
@@jessieallen1894 wrap it in cheesecloth, rub some salt over it then put it in the mould with a pot of jam or something on top as a weight. Resalt it once a day for five days, turning it over each day. Then leave it in a container in the fridge for two to four weeks. If it starts to get a mold on it, wipe it off with some salt water kitchen towel. Probably won’t get a mold though.
@thegirl9759
Жыл бұрын
@@raynarksyou’re amazing, thank you!!!
@markecgazda3880
9 ай бұрын
Im from Croatia and work in cheese factory. When we make this kind of cheese what we call it skuta we add on 61° milk and salt and at 89°-91° vinegar about 4 litres od vinegar goes on 1300 litres of whey. Try to mix ricotta with cottage cheese and then add honey (I do not mix iz evenly to have somewhere more and less honey for better taste) this 3 ingredients makes wonderful delicious healthy meal!!!
@tillybinkieking7258
8 ай бұрын
How interesting. Thank you from London, England. X
@adamfreeman5609
7 ай бұрын
Just out of curiosity, how much milk do you add to the 1300 litres of whey. Is adding milk necessary?
@markecgazda3880
3 ай бұрын
@@adamfreeman5609 hey I only now see you comment! We add about ccc 30 litres of milk on 1300 litres of whey. If you do not add milk skuta will not be produced or will be not much as you will except it to be.
@moinaziz8189
Ай бұрын
@@markecgazda3880very nice information
@saveyourselves5923
2 жыл бұрын
To think other KZitemrs were advising me to feed leftover whey to my plants! Thanks so much for this video, you're a lifesaver x
@monicasmall9252
Жыл бұрын
Altho the calcium from the whey is super good for your plants. Will help with flowering and fruit production like tomatoes
@liiishilin
Жыл бұрын
@@monicasmall9252 but it can spoil the earth
@ironagentm544
Жыл бұрын
@@liiishilindude how
@liiishilin
Жыл бұрын
@@ironagentm544 it’s milk and it goes bad. I mean for house plants, for the outside ones its probably ok
@ironagentm544
Жыл бұрын
@@liiishilin it’s not milk, it’s whey which has different properties, such has less fats and sugars, which make it safer than milk. The only problem with whey is it’s acidity
@thelittlethingskate9567
11 ай бұрын
Hey! I wanted to share that I accidentally made a TON of ricotta today. I had 2 1/2 gallons of whey left over from making terrible cheddar. I had been storing it in the fridge for a few days. I was boiling it down to make whey caramel, but it looked chunky. I decided to strain it through a synthetic cheese cloth, and almost THREE POUNDS of ricotta emerged from that 2 1/2 gallons! No added vinegar, no added milk, just simmered the whey for about 45 minutes. What the heck!!
@jmilkslinger
11 ай бұрын
That's fantastic! (And I guess that means the whey was quite acidic...!?)
@thelittlethingskate9567
11 ай бұрын
@@jmilkslinger Maybe from sitting in the fridge for a few days? 🤔
@daVinciJane
7 ай бұрын
Omg…finally in the fourth try, magic happened. I realized I had to watch for the boiling, curd change rather than the temperature heat and voilá…success. My whey was at 207 degrees, just for anyone who has trouble with this like me. Newbie cheesy queen.
@jmilkslinger
7 ай бұрын
Look at that sparkling crown!!! 🤩
@sarag1158
23 күн бұрын
I'm right there with you. This is my first try and I got a whole lot of nothing. I'm at 210. maybe my thermometer is broken
@beelinekhan460
Жыл бұрын
You are the only one doing it the right way!
@MackerelCat
3 ай бұрын
You mean, the right whey 😅
@iltubo5902
Жыл бұрын
I make yoghurt than cream cheese than ricotta out of same milk.
@taqwataweel8610
Ай бұрын
How please ? I mean the cream cheese part specifically. 😊
@Nanacansew
Ай бұрын
Do you have videos for this?
@enadiedericks2006
Жыл бұрын
I"m a novice and learning. I appreciate this presentation. I'm left with some whey and realizing it is still nutritious, I'd like to put it to use for the table before feeding our pig or our plants or bathing my face 😀
@Levi-he6nj
Жыл бұрын
I've never been soo excited to watch someone make cheese of leftover Whey
@redknight3439
10 ай бұрын
Hi, Thanks for this vid, my first attempt at making mozzorella, I ended up with cream cheese instead, then used this vid to make this ricotta, and mixed it together, I have to say the Cream cheese turned out Delicious, the Ricotta mixed in with it was Very nice as well. I made the mistake of not scooping it out and poured it straight into a catcher, so it broke up but still good anyway.
@beelinekhan460
Жыл бұрын
You are one of a few who makes proper ricotta 🙌🏻
@seamus6994
4 ай бұрын
Holy Smoke, why didn't I know this before. I've been wasting my Whey. I don't actually throw it down the sink. I use it on my garden. But now I can make a second batch of cheese. How cool is THAT!? Liked and Subbed......
@alsinakiria
27 күн бұрын
If you boil it down after you make ricotta you can make gjeost which tastes like browned butter or caramel. You add a bit of cream or milk at the end to make it more luscious. I've eaten it on bread but it makes an excellent addition to some baked goods if you boil it down less than the directions say (Nutella consistency).
@judithlehman6533
2 жыл бұрын
It's so unexpected as far as the weight you got. I always imagined it wasn't worth it in the end, but this is very exciting.
@jmilkslinger
2 жыл бұрын
I know! Every now and then I don't get enough to make it worth while, but most of the time I get loads. Too much, really (ha!).
@DrIngo1980
Жыл бұрын
Nice. That's a great tip. I actually did this by accident the first time I tried making my own cheese. And the taste! It is amazing!
@stabzatvisionz
2 жыл бұрын
Thanks for this.. I make Greek yogurt every week and I need to use your method to make use of the whey instead of discarding it. Very much appreciate it.
@spence8056
Жыл бұрын
I use the whey from Greek yogurt in place of buttermilk. Buttermilk biscuits using whey instead of buttermilk us incredibly delicious.
@helenekema6220
8 ай бұрын
Thanks for the video so what did u do with the leftover water? Did you discard it?
@homeismyvacation
6 ай бұрын
Can you use wheyfrom kefir cheese?
@patis3305
2 ай бұрын
I'm wondering if this worked. I've always assumed that whey from yogurt would be different than whey from say mozzarella or farmers cheese because it cultures. Am I wrong?
@alsinakiria
27 күн бұрын
@@helenekema6220some do but there is a third cheese you can make from it called gjetost. Well I suppose it wouldn't legally qualify as a cheese since the ricotta making took most of the milk protein but we're not the FDA so whatever. It tastes like browned butter to me but others find it tastes more like caramel. Some use it in their ferments while others like to soak their beans/legumes/grains in it to make them more digestible. I have no studies to back it up but some say that it makes them less gassy when eating beans. It's also popular to marinate meat. Some people don't like game meat and find that a whey marinade makes it more palatable.
@loredana8716
Ай бұрын
Yes, that’s how my neighbor in Italy used to make ricotta over 60 years ago, but she used regular vinegar. Happy to see you sharing this recipe
@HBrooks
2 жыл бұрын
at christmas and a couple other times a year, i'll make ricotta after making cheese to use in 72 hour lasagna. i do 4 gal cheese batches, so i usually end up with almost 3 gallons of whey . that gets around 2 lbs of ricotta - perfect qty for my needs.
@jmilkslinger
2 жыл бұрын
What is 72 hour lasagna?
@HBrooks
2 жыл бұрын
@@jmilkslinger sauce that takes 72 hours in several cycles of cooking/cooling, plus homemade pasta, mozz, and ricotta. there are 96 hour versions out there, but some go to extremes, heheheh
@adamfreeman5609
7 ай бұрын
Hi there, just wondering what sort of cheese you make for your lasagna? And is it easy
@HBrooks
7 ай бұрын
@@adamfreeman5609 I make "quick" mozzarella and ricotta. neither is really difficult, nor do they take a long time. both are fresh and can be eaten right away. tasty!
@adamfreeman5609
7 ай бұрын
@@HBrooks well in that case I don't think you will be successful as you cannot use whey from acid coagulated cheese making. I made a farm cheese and tried to re cook the whey to make ricotta and got zero
@Passionforfoodrecipes
Жыл бұрын
Great video. Trying to develop my cheese making skills and I'll be trying this with my next pot of whey!
@MadgeJamison
2 жыл бұрын
Great video! For the remnants that settle, I gently scrape the bottom of the pot, then fish the rest out with a metal strainer - like cleaning a fish tank. It only adds another 10% or so, but I hate to waste any.
@SylviaRustyFae
2 жыл бұрын
See, id just pull out the cheese cloth, but id do that regardless cuz i prefer a dryer texture to my cheeses heh. Totes gonna do this tho, saved the whey from a gallon of milk i turned into cheese the other day; that i flavoured up with garlic dill and parsley. Was probs gonna use it in a bread instd (i love that it provides all the benefits of milk but doesnt make the bread too cakey like milk wud do) but more cheese sounds even better... And i can still use whats left in bread xD
@serenity9633
Жыл бұрын
I have been freeze drying my whey and it is amazing how much solids are left behind. I'll get a full compressed half gallon of dried solids out of 2 gallons of whey. Im hoping it will also be good for culture stock. Max temp in my freeze dryer was set low, at 85F. I've dried yogurt culture stock as well. It has worked great for new batches
@jmilkslinger
Жыл бұрын
This is fascinating!!
@NicolaiAAA
2 жыл бұрын
Dangit! I wish I'd found all this info about making ricotta from whey the other day when I made cottage cheese for the first time. I could have had ricotta, too!
@johnbarleycorn7845
6 ай бұрын
Just waiting the 20 mins for the curds to form.... hopefully ive got ricotta 😁 thank you for your easy to follow recipe 👍🏻
@nerofl89
Жыл бұрын
Ricotta only means "recooked" if you use whole milk and add acid and cook you will produce the same type of cheese, a soft curd. The primary differences are that the whey method slightly increases protein, the traditional Italic cheese making (the method used since the bronze age with whole milk) has a higher fat content, and ricotta if left to ferment for the night can have a slightly different flavor profile however that is highly dependent on what type of milk was used.
@Mrsbrazilnuts
Жыл бұрын
Yeah, but this is a great way to use the when left over from making Yougurt, I'm saving mine só I can make ricota 😜🥰
@charlseygibson1537
2 жыл бұрын
It really is like magic once you add the vinegar. Neat!
@highroad3580
Жыл бұрын
Thank you! I have thrown out so much whey that could have been ricotta!!
@Timinator62
Жыл бұрын
Adding more Milk/Cream to the Whey increases the flavor and a higher yield of the Ricotta curd.
@evelyny7037
Жыл бұрын
Is it possible to use lemon juice instead of the white vinegar? A lot of white vinegar from corn and I don’t have a problem with corn.
@Timinator62
Жыл бұрын
@@evelyny7037 Yes, Lemon Juice is fine...I've NEVER heard of a reaction to Corn from Vinegar... but these days I DON'T doubt it.. do you have Group Therapy or a Safe Space where others can join?
@jurrutia4173
Жыл бұрын
We tried it, and didn’t get anything. But maybe because when first making cheese we read the °C instead of °F so we had already gotten to the high temp when making the cheese 🤦🏼♀️
@bethm1448
Жыл бұрын
Have you considered making Mysost Cheese after the Ricotta? My family started cheesemaking when a family member got heart issues and can't have any milk fat-we make mozzarella with 0% milk (organic), then ricotta, and just discovered that we can cook down all the whey that is left to make the mysost! Nothing wasted :)
@jmilkslinger
Жыл бұрын
I've made Mysost once, and hated it, ha! But that could be because I maybe did it wrong? I know some people really love it, and I haven't tried it since, so I'm pretty sure my first impressions aren't exactly fair. I don't think it would be practical for me to make regularly, though, considering the length of time it takes to cook down the whey and the amount of whey I have to use. For me, it's more efficient to feed it to the pigs....
@bethm1448
Жыл бұрын
@@jmilkslinger That makes sense....we are stuck in the city, so no pigs to convert the excess whey into something useful. It has a unique taste...I was nauseated from the smell of whey and didn`t have a good first impression either, but my husband loved it and said it belongs in a dessert-it had distinct caramel salt and sweet overtones-so might try a cheesecake or some meat marinades. But it will have to wait for the next batch....I underestimated how fast it cooks down at the end and burnt the whole lb and a half. Lesson learned :S
@jmilkslinger
Жыл бұрын
@@bethm1448 Yeah, I didn't much care for the smell of the cooking whey, either. Maybe Mysost is an acquired taste? I know lots of people adore it.
@Mrsbrazilnuts
Жыл бұрын
How do you make the Mozzarela?
@brendamcneely940
Жыл бұрын
Maysot cheese
@WolfsToob
5 ай бұрын
Wow, you really like living on the edge! Like literally! 🤣 Anytime I have a pot of ANYTHING even remotely as close to the edge like you have in this video, it’s absolutely going to make a GIANT MESS all over my stove! 😵💫
@jmilkslinger
5 ай бұрын
I make huge messes ALL the time.🤣
@cassandrahuskey8866
2 жыл бұрын
Albudercust? Trying go figure out the cheese your saying. What was the culture you used for the cheese? Can you do a video on that main cheese you made?
@horebeliot7090
Жыл бұрын
Wow, thanks for this! I wonder what else can I do with the whey from making kefir cheese and yoghurt.
@margaretbrown2604
Жыл бұрын
You can make caramel sauce from whey. I just made it yesterday. It's tangy a bit salty (just right) and sweet. If you Google it, there is a recipe, the only recipe out there.
@cristiethomas5746
8 күн бұрын
I tried this and it didn't turn out. I did do a rennet cheese recipe. I'll have to try your example exactly and see it works better. I still used the whey to make a big batch of rice. I need to get a freeze dryer eventually. I saw one comment about freeze drying whey. What a good idea lol.
@lisamariereilly9080
3 ай бұрын
You have changed my life.
@SandraScott-g2l
10 ай бұрын
Hi there! Loved your video and it thrills me to see you enjoying making your own cheese. I'm on a beginners cheesemaking journey myself and came across your video when hunting for ways to use up the leftover whey from my very first attempt. Can I ask what you added to the milk for the first cheese you made that resulted in all that whey.... (the one you show in your press at the end)? I made a very simple paneer cheese yesterday by adding vinegar to hot milk and after scooping the curds out, I have loads of whey left over. Here we see you adding vinegar to yours and making ricotta but will this work if I've already used vinegar making the paneer?
@jmilkslinger
10 ай бұрын
The cheese in the press is a Butterkäse, which is a thermophilic cheese. I don't recall which kind of culture I used, but probably Kazu (a freezedried culture) or homemade yogurt. I have not tried making ricotta with whey from making a vinegar-based cheese because, yes, it seems redundant. But maybe it would work? I'd have to do some research...
@maeb7280
Жыл бұрын
Can you use the whey after making ricotta
@jmilkslinger
Жыл бұрын
Not for cheese (I don't think) --- we feed it to our pigs.
@joeb2309
Жыл бұрын
Hells yeah lady! Great job.
@TheHighlanderGirl
2 жыл бұрын
Thank you for this! What do you do with the leftover liquid AFTER you’ve scooped out the ricotta?
@jmilkslinger
2 жыл бұрын
We feed it to our pigs or use it to water plants.
@TheHighlanderGirl
2 жыл бұрын
@@jmilkslinger thx!
@SylviaRustyFae
2 жыл бұрын
You can also use that liquid in breadmakin to give it near sourdough notes with hints of sharp cheesiness. It also provides a lot of the nutrients of the milk, but doesnt have so much of fats so as to make the bread overly cakey. Similarly, it makes a wonderful soup stock base and rly prty much any cookin where you may use water or milk or vinegar or wine normally. Its less creamy than milk, bcuz that creamyness became all the cheese, but its still very much akin to milk
@Luke-Emmanuel
2 ай бұрын
Norwegians been doing it for quite sometime now. Its a staple in houses.
@angelasantucci1506
3 ай бұрын
So cool! The less waste the better. :) I just made ricotta from whole milk and am excited to try and get more. How many times can you do this process with the whey?
@jmilkslinger
3 ай бұрын
Just once.
@Homegrown_Hillary
9 ай бұрын
Imagine my surprise when I searched for “make ricotta” and I saw a very familiar thumbnail! (Was it from a Nate mastermind?) Thanks so much for all the tips!!
@jmilkslinger
9 ай бұрын
Yes!!! We were in the same zoom call. (I miss those!)
@lucindasutt7365
7 ай бұрын
That is something I have never heard of, much less seen. Quite a surprise. To think of throwing out all that whey.
@garrycarter8485
2 жыл бұрын
HELLO JENNIFER. I HAVE A COUPLE OF QUESTION I HOPE YOU CAN ANSWER. COULD YOU ALSO DO THIS WITH LEMON JUICE INSTEAD OF VINEGAR AND WOULD IT CHANGE THE FLAVOR OF THE RICOTTA. ALSO CAN YOU AGE THIS RICOTTA CHEESE IN A CHEESE CAVE. I AM JUST STARTING ON MAKING CHEESE AND YOUR VIDEO ON MAKING RICOTTA IS VERY SIMPLE TO MAKE. I ENJOYED YOUR VIDEO.
@jmilkslinger
2 жыл бұрын
Yes, you can use lemon juice. (I haven't done that, though, but I don't think it will affect the flavor...in a negative way.) As for aging, I have no idea! Since ricotta is practically boiled, a lot of the good stuff has been killed, so I'm not sure what the point of aging it would be. (I freeze my ricotta.)
@garrycarter8485
2 жыл бұрын
@@jmilkslinger THANK YOU. I DID NOT REALIZE YOU COULD FREEZE IT
@coyotedreams3902
6 ай бұрын
Thank you! This was a very helpful video!
@ronaldcastillo414
Жыл бұрын
Great video I’m definitely going to try it! Just curious how long does it last in the fridge?
@jmilkslinger
Жыл бұрын
If it's unsalted, then 3-5 days, probably. Salted, a couple weeks.
@BigPeter1313
10 ай бұрын
Could you please point me to the Butterkäse recipe? It's one of my favorite cheeses. Thanks Jen!!
@jmilkslinger
10 ай бұрын
kzitem.info/news/bejne/ra-srquMp2eAmGk
@BigPeter1313
10 ай бұрын
Thank you so much!! I truly look forward to more of your instructions for the beginner.@@jmilkslinger
@DeeKru
6 ай бұрын
Love this. I've always cringed when letting whey go down the drain. No more!
@suzyb.6234
Жыл бұрын
So I made ricotta the other day and noticed that the leftover whey still looks quite white in color. Can I reheat it, add vinegar and get more out if it?
@jmilkslinger
Жыл бұрын
You can always try, though I doubt you'll get much. Also, it's best to try to make ricotta with whey that's only a couple hours old. Run some experiments and see what happens!
@kt7855
2 жыл бұрын
I am a beginner at cheese making. I have some equipment but I don’t have a cheese press. I just found a local dairy farm with Jersey cows fresh. What would you recommend to make with a gallon of milk
@jmilkslinger
2 жыл бұрын
Yay for finding local raw milk!! My blog jennifermurch.com has a handful of fresh, no-press cheeses (go to recipe index and scroll down to cheesemaking). People always go nuts for yogurt cheese, so that's a winner. Quark is the milk-based version of cream cheese. Cuajada is a salty Nicaraguan cheese that goes great with beans and rice. And Belper Knolle is a garlicky, black pepper cheese that lasts for months and months. And remember, you can always jerryrig a press by wrapping the curds in cheesecloth and then pressing with a jug of water or some books! Good luck!
@annabesel3188
Жыл бұрын
Great Video! Thank you for your work. How long can I store the ricotta in the fridge?
@jmilkslinger
Жыл бұрын
If it's salted, about a week. Unsalted, only several days. (And you can freeze it, too! Though the texture won't be quite as tender....)
@annabesel3188
Жыл бұрын
@@jmilkslinger thank you so much! 🙏 Greetings from Germany ❤️
@jmilkslinger
Жыл бұрын
@@annabesel3188 You're so welcome!!
@MakerBoyOldBoy
5 ай бұрын
After watching and making many notes on home cheese I tried it. 1 gallon store milk heated to 180 degrees. I added 2 pints plain yogurt. Nothing else. Put cover on pot to keep warmth and ignored it for 2 hours approximately. I checked and had curds. Separated and squeezed out whey. Combined both whey to reheat for ricotta. Heated for 45 minutes. No trace of curd. I figured I had done something wrong. After some basic analysis this is the unknown issues of cheese making. 1- when you rely upon acid or any chemical reaction to form a curd the inescapable limit is that when the chemical is used in the teaction no more curd can be made. The unused milk content (whey) is thrown out, fed yo pets or made into ricotta. My whey no longer had any milk fat or protein to form another curd. The yogurt culture simply fed on sll the available nutrients and then stopped. Extremely simple and rational. The conclusion is that if you are able to make ricotta from whey, then the original cheese process is extremely flawed and you are wasting valuable resources. There are many videos which are poorly thought out and presented.
@jmilkslinger
5 ай бұрын
I'm happy you made some homemade ricotta!
@etm567
2 жыл бұрын
What kind of milk do you use when you're making cheese? I've made yogurt and kefir for years, and I just made my first fresh cheese. And I want to learn to make cheese. There's just nothing better than good cheese.
@jmilkslinger
2 жыл бұрын
Congratulations on making your first fresh cheese! Cheesemaking is addictive, so watch out! I use our raw milk: Holstein and Jersey.
@mikejw58
7 ай бұрын
Tried it twice and I don't get that foam at 180 degrees. I added the vinegar and Nothing. Doest work for me
@kristasahlin
2 ай бұрын
Me too. I don't know what I'm doing wrong
@roslynsutherland4903
Ай бұрын
I tried too. Nothing! My whey is from yogurt which was strained through a very fine yogurt strainer. Maybe this leaves nothing left in the whey to do this.
@trinitybungert8256
2 жыл бұрын
Will this work with the whey from store bought milk? I used skim milk for milk chews for my dogs and have a ton of whey leftover. The acid is lime juice. Do I need to add more/vinegar once it's heated?
@jmilkslinger
2 жыл бұрын
Ooo, I really don't know. Since it's skim milk (one strike against it) and storebought (two strikes), I kinda doubt you'll get very much. But it's certainly worth a shot! Just heat the fresh whey (make sure it's only a few hours old) to 180 and see what happens. If it's not forming any curd at that point, glug in some vinegar and see if that helps. If it's a bust, then you only lost the cost of the heating the whey, and you gained a lesson, so you come out even. Good luck!
@thomasgronek6469
Жыл бұрын
Very Nice, thank you
@cassandrahuskey8866
2 жыл бұрын
What was the cheese you made to get the whey? Can you do a video on the cheese you made?? What's it called ? Budapest?
@jmilkslinger
2 жыл бұрын
In this video, the whey came from a Butterkäse (Butter cheese). I haven't done a video on that one yet, but you just may have inspired me!
@cassandrahuskey8866
2 жыл бұрын
@@jmilkslinger oh please please please do this cheese! I've got so much milk and need to learn all it takes in making a cheese like this! I thought your video might be kind of flaky and thinking you may not know what your doing ( there's alot of people out there not experienced and just doing a video) Boy , I'm SO happy to be wrong and was so giddy about thiz..I have so much milk ! Yes please do this cheese, I'm on standby on the wait! God bless , looking forward to it
@sarahberlinghierikrawczyk1276
2 жыл бұрын
What do you do with the whey after making the ricotta? Can you make more ricotta?
@jmilkslinger
2 жыл бұрын
(I think you saw my response over on Smitten Kitchen, but I'm posting it here, too, just in case.) We use our leftover whey to feed the pigs and dogs, water the plants, etc. Or I just dump it down the drain… Oh! And you can always use it in baking or popsicles and smoothies….but since I only use a fraction of the leftover whey in other food, it hardly seems worth it most times. I don't know if you can make ricotta from the whey leftover from making (whole milk) ricotta, but you can certainly try. My hunch is that the yield, if there's any at all, would be so slight that it wouldn’t be worth it.
@sarahberlinghierikrawczyk1276
2 жыл бұрын
@@jmilkslinger thank you for replying to me here, as well, and for remembering me!
@SylviaRustyFae
2 жыл бұрын
@@jmilkslinger You cud try boilin down the extra whey to make a reduced stock from it that wud contain much stronger notes of the whey even and probs be even tastier in cookin; while also grtly decreasin the amount of whey you have. Like a demiglace whey.
@gclaerbaut
Жыл бұрын
I made mozzarella using vinegar vs the rennet. I tried this with the leftover whey and it didn't work for me. We also run a dairy farm, so have raw milk on hand. Heated it to 195, vinegar...no ricotta. 😭
@jmilkslinger
Жыл бұрын
I've never tried making ricotta from the whey leftover from mozzarella --- unless you're making a cultured mozzarella, I don't think the whey is well suited for ricotta.
@fennecbesixdouze1794
7 ай бұрын
Sorry, just to be clear: this is using "sweet whey", the kind produced from making cheese using rennet. It won't work if you made fresh cheese by just directly curdling milk using acid, right? (I.e. it won't work using sour whey).
@jmilkslinger
7 ай бұрын
Yes, that is my understanding.
@thinkpositive2092
Жыл бұрын
Thanks for sharing, but you never made a very basic video on "How To Make Ricotta From Milk". I know youtube already has a lot of videos on that.But please I wanted to see your video on this. THANKS
@jmilkslinger
10 ай бұрын
Noted!
@BlackBird-mv8wg
7 ай бұрын
Hi Jennifer. You mentioned you made this ricotta from your butterkase whey (I saw the video - Excellent and very informative btw) . So on this ricotta, does the whey include the 1/2 pot of full whey you removed, plus the diluted remaining whey (with the water to wash the curds)? So you essentially had 2 parts whey and 1 part water?
@jmilkslinger
7 ай бұрын
No, I just use the undiluted whey for ricotta and feed the diluted stuff to the pigs. . . or plants.
@maryschermerhorn3893
2 жыл бұрын
Can you use the whey from making yogurt? My chickens like drinking the whey, but I would like to get ricotta made.🇨🇦
@jmilkslinger
2 жыл бұрын
I have never done this, but according to this website, you can . . . in a sort of roundabout way. bit.ly/3dRwyML
@laurenwoods5496
4 ай бұрын
Should I add more vinegar if I used some to make cottage cheese where the whey came from?
@jmilkslinger
4 ай бұрын
If you used vinegar to make the cottage cheese, then the whey isn't considered sweet (the cheese needs to be from cultured milk in order to get a sweet whey), so I don't think it will work. But you can always try!
@VivekAnandJ
9 ай бұрын
Thank you so much for this video! I make very less cheese at a time ( 1 litre max). Can I freeze the whey and then boil various batches together?
@jmilkslinger
9 ай бұрын
Everything I've read has said that it's better to use very fresh whey to make whey ricotta. However, I've never tried freezing and then boiling the whey myself. I kinda doubt it will work, but I always encourage people to experiment for themselves. You never know what you might learn!!
@jacquelinehatfield8298
Жыл бұрын
So cool. I have a small amount of whey from making yogurt. Is there and issues with freezing the whey until you have enough to make your cheese?😊
@jmilkslinger
Жыл бұрын
For ricotta from whey, you're supposed to use whey that's only a couple hours old. I know you can freeze whey to use as a culture for future cheeses, but I'm doubtful it would work to freeze whey that you'll use for making ricotta. I could be wrong, though!
@safdartufail3074
2 жыл бұрын
Great 👏👏👏😃
@22ERICSHELLY
2 жыл бұрын
Thanks for the great video! I am new to making homemade yogurt. This is the only way I like it. What else can you use the whey for? What do you do with the liquid after you make the ricotta cheese? May Jesus continue to bless you and your family
@jmilkslinger
2 жыл бұрын
Our whey goes to our pigs --- they love it! Other options: watering plants, using in place of water in some soups, using in bread baking...
@22ERICSHELLY
2 жыл бұрын
@@jmilkslinger so once you use the whey to make ricotta cheese; it is then like a water with some nutrients in it? I make homemade bread. I use it in place of the water? Thanks for your response.
@jmilkslinger
2 жыл бұрын
@@22ERICSHELLY Yes, and there's acid in it, too, which is a good addition to bread. In other words, if your bread recipe calls for 2 cups of water, just replace it with whey.
@22ERICSHELLY
2 жыл бұрын
@@jmilkslinger thanks! A little lady in our church has been in the hospital. She wanted me to make her some beef and vegetable soup. I used whey in it. You need to do a video on all the ways you can use the whey and the leftover whey water. So glad I found your channel!
@ksschapp
Жыл бұрын
I make my own yogurt. The whey is sour and doesn't work the same way that Jennifer showed. She used sweet whey (from cheese). I've used sour whey as a replacement for buttermilk. I've also made caramel from it. Its sweet and tangy and great on ice cream.
@jacwindsor5552
2 жыл бұрын
I tried to heat the whey but the bubbles were tiny and there was no curd. I tried to make the acidic whey ricotta cheese. Help!
@jmilkslinger
2 жыл бұрын
This sometimes happens to me, too, and it's so frustrating! A couple things to consider: Is the whey fresh? (Like, only a couple hours old.) Did you heat the whey to 180 degrees before adding the white vinegar? How much vinegar did you add? (I don't measure, but I think I use roughly 2 tablespoons of vinegar per gallon of whey.) Did you only stir it briefly and then let it sit, undisturbed? Aside from these things, I'm not really sure.... It's not an exact science (for me, anyway) --- thus the reason it feels like magic, ha!
@jacwindsor5552
2 жыл бұрын
@@jmilkslinger Oh good to know, it is not just me. I think the whey was about 5 hours old (I did it at night time), maybe that is too long. I have heard you had to do it quickly. I probably added the vinegar earlier than you mentioned. I think I added 2 table spoons of vinegar. I stirred it but didn't get it sit. Yes, I had hoped it would be like magic but I will have another go next week and see what happens. It looks a lot of fun when it works.
@jmilkslinger
2 жыл бұрын
@@jacwindsor5552 It's definitely not just you --- keep trying!
@K-Bcreates
Жыл бұрын
I have tried this twice this week and failed both the times, both times I did it immediately after making cheese one. I was doing a traditional cheddar and the other Monterey jack. I've tried temping and not, adding a bit more vinegar, just nothing is happening! Both the times I had 2 gallons of fresh whey. I don't know what I'm doing wrong! I've watched the video like four times! This week I used store bought milk, in the traditional cheddar. I used a commercial mesophilic culture, and for the Monterey Jack I used homemade buttermilk.
@jmilkslinger
Жыл бұрын
Oh, that's disappointing --- I'm so sorry! Wheys from those cheeses should both yield good ricotta, but I've also had wheys work one time and not the next --- I'd probably have to spring for a pH meter if I wanted consistant results. Storebought milk MAY be the problem, though I can't say for sure. (I've only used milk from our cows.) It sounds like you're doing everything right. So frustrating....
@mrs.sloffee6359
Жыл бұрын
I tried making this after making mozzarella. I’m wondering if it’s because I used the vinegar method instead of citric acid and rennet. So I was just adding more vinegar to vinegar….
@jmilkslinger
Жыл бұрын
@@mrs.sloffee6359 Yes, it seems this method works best with sweet whey from cultured cheeses, not the acid-cultured and coagulated cheeses.
@jurrutia4173
Жыл бұрын
Same here, but we used the remnant when making the cheese. But we did heat it to high. It’s in the press so we will see if we didn’t just make ricotta from the start!
@joevalencic5275
11 ай бұрын
Made Greek yogurt from store bought whole milk, and used the whey after straining the yogurt. Fail! Glad I saved 1/2 pint of the whey for my next batch of yogurt. Oh, well! Nothing ventured…
@whimsyandme3679
7 ай бұрын
Thanks for sharing. Can I please ask if the whey is from making cheese using the vinegar/lemon method? And if so, does it make the ricotta extra sour to further add more vinegar to create the ricotta? I'm super keen to make my first ever batch of cheese using lemon juice and would love to make ricotta from the whey.
@jmilkslinger
7 ай бұрын
The whey I use for ricotta is sweet whey, from making a cultured, rennet-coagulated cheese.
@ArupRatanMitra
2 күн бұрын
Can I use the leftover whey from making cottage cheese to do the same?
@jmilkslinger
2 күн бұрын
If it's slow-cultured cottage cheese, then yes.
@Hulkmaniac49
2 ай бұрын
Do I need to let the whey from fridge get to room temperature before heating it?
@jmilkslinger
2 ай бұрын
Nope!
@tillybinkieking7258
8 ай бұрын
I may have missed something or, in ignorance of recipes not realised which kind of whey you used. Is your whey from Cultured Cheese making (using live bacteria) or from using a coagulator such as vinegar, lemon juice or rennet.??? (My curd cheese is with rennet).
@jmilkslinger
8 ай бұрын
Sweet whey, from a rennet-coagulated cheese.
@chastaelaine76
Жыл бұрын
So what can I do to fix it if the curds do not set?
@jmilkslinger
Жыл бұрын
You mean if no curds rise to the top? That happens to me, and I think it means the pH was off or something. It's not uniformly consistant for me, mostly because I'm not testing pH and such.
@ramosklan4
Ай бұрын
Does this process work with whey from making yogurt in an instant pot?
@jmilkslinger
Ай бұрын
Nope!
@Hulkmaniac49
2 ай бұрын
Can I re-use the whey again after making cheese the first time?
@jmilkslinger
2 ай бұрын
You can not reuse the whey after you've used it to make ricotta.
@candaceweiss5692
6 ай бұрын
I tried this and nothing happened. No curds
@fredferret5034
2 жыл бұрын
Well, that got me more vinegary water. And that is it!
@jmilkslinger
2 жыл бұрын
That happens to me sometimes, too, and it's so frustrating! What kind of culture did you use for your cheese? Raw milk or storebought?
@RebeccaPomales
10 ай бұрын
Loved the video! Did you start with grade a pasteurized homogenized whole milk to get the whey? Does it matter? I do not have access to raw or non-homogenized milk For context, I’m trying to make mozzarella and then use the whey to make ricotta, thank you!
@jmilkslinger
10 ай бұрын
I use raw milk. I have not tried making ricotta from whey leftover from making mozzarella, so I'm not sure if that would work.
@LucyJ1900
Ай бұрын
So glad I saw this post! Today I used grocery store whole milk because I couldn't get to my raw milk supplier. My mozzarella set up fine but I could not turn my leftover whey into ricotta. I was questioning what went wrong. This helps alot! Thank you!
@liviamon
3 ай бұрын
Hello!, thank you for your recipe. This morning I made some cheese (used a gallon of whole milk store bought and white vinegar) and had left a lot of whey. Looking for a recipe on what to do with it I found you. I followed all your instructions to the t. The only difference is that I started with a lot less whey than you. I reheated it and when it was very hot to the touch (I do not own a thermometer) I added about 1/2 cup of white vinegar. I stirred it and turned the heat off, let it rest but nothing happened. Just very thin clumps of "curds" not even significant as to make a bit of ricotta. The whey was not yellow, it was whitish and I thought it had something left to make at least 1/2 cup of ricotta! Do you have any idea of what might have happened?
@jmilkslinger
3 ай бұрын
Yes, you used an acid whey because you acidified your cheese with vinegar. For making ricotta from whey, it needs to be a sweet whey, or whey from a cheese that's cultured with bacteria cultures (like clabber, freeze-dried cultures, buttermilk, etc).
@liviamon
3 ай бұрын
@@jmilkslinger Thank you! Now I know, next time I have to buy something like you mentioned since I do not have any. Is rennet ok? I have heard that it is used for cheese makig.
@marciabaxley1959
5 ай бұрын
Then you make the cheese what do you do with the left over whey? Mine didn't turn out
@jmilkslinger
5 ай бұрын
Feed it to the pigs or water plants!
@ChanAdeline-id9dv
Жыл бұрын
It doesn’t work for me. I follow exactly the steps and temperatures but it doesn’t work.😢
@jmilkslinger
Жыл бұрын
Are you using whey that's no more than a couple hours old? Is the whey from a hard-pressed cheese (not whey from a yogurt cheese or a quick mozzarella)?
@FarmerC.J.
Жыл бұрын
Thank you! Can you freeze ricotta?
@jmilkslinger
Жыл бұрын
Yes! Once it's frozen, the texture gets a little more grainy/water, so I use frozen ricotta in baking --- pancakes, baked ziti, etc --- and reserve the fresh ricotta for fresh eating.
@weathormantom7206
9 ай бұрын
Jennifer i could use some guidance. Today I attempted to make whey ricotta for the third time. My first two attempts I bet I netted a whole tablespoon each of ricotta. Today was my best result (following your recipe) and I got a scant 3/4 cup of ricotta out of four gallons of whey and it's still draining. Does that sound right to you? Its not a tough recipe or procedure but my yield doesn't even compare to what I see you and others pulling out. Is it possible that there just isn't anything left in the whey after I make the cheese? --Tom (BTW I made your butterkase today. It's pressing now. I'll let you know how it tastes.)
@jmilkslinger
9 ай бұрын
You know, sometimes I get very little ricotta --- practically nothing --- and other times I get a whole bunch. I'm not sure what causes the difference, but I've always thought it might have something to do with pH levels (but I've never tested them). My best advice is to use fresh whey leftover from making a cultured hard cheese (not a fresh, acid-coagulated cheese) and try it a bunch of times. Hopefully it will begin to work... P.S. I have a Butterkäse pressing right now, too!
@sarag1158
23 күн бұрын
1 gallon Non-Fat milk yogurt whey yielded about a teaspoon of cheese.
@jmilkslinger
23 күн бұрын
Yep --- yogurt whey is an acid way and can't be used for making ricotta.
@chrys77cross
3 ай бұрын
Can we use this method with Yogurt whey?
@jmilkslinger
3 ай бұрын
No, it's needs to be made with sweet whey from a cultured cheese.
@elberethelflein396
7 ай бұрын
wish I'd seen this about an hour ago, I just poured 2 litres of whey down the drain, cause didn't realise you can make more out of it. won't be making that mistake again.
@faithwalker0316
Ай бұрын
Im so confused .. i tried to make cottage cheese from some clabbered milk i had, once i started to heat it up it looked like it was just whey and then as it heated up more it loked more like this (didnt add vinegar) 🤷🏻♀️ this was my first time attempting anything like this ... Any ideas what im doing wrong?
@jmilkslinger
Ай бұрын
I have not tried to make cottage cheese from clabber, but "cheese from scratch" has a video about that on KZitem, I think.
@tessmichel7788
Жыл бұрын
Ok here’s a dumb question-can you continue to make more ricotta by adding more vinegar to the heated whey after this first batch of ricotta? Or is the whey useless after the ricotta is skimmed off the top?
@jmilkslinger
Жыл бұрын
Not a dumb question! I've tried doing it a second time and it didn't work for me --- never got enough to speak of. But you can certainly try and see what happens.
@tessmichel7788
Жыл бұрын
@@jmilkslinger thanks so much for the reply!! Made mozzarella yesterday and have the leftover whey, so I plan to try making ricotta today.
@Voodoo_monk
6 ай бұрын
that left over mixture in the pot is still useable. don't throw it away.
@jmilkslinger
6 ай бұрын
I feed it to the pigs. What do you use it for?
@Farron1960
Жыл бұрын
I often make simple farmers cheese. And I've tried it using the way and making ricotta. It doesn't work with way from farmer's cheese. What am I doing wrong?
@jmilkslinger
Жыл бұрын
What type of culture are you using? Sometimes, depending on a variety of things (pH, fat/protein content, etc), I don't get much (or any) ricotta from my whey, either. If I was more scientific about it, I'd have better results, but I'm usually just winging it.
@Farron1960
Жыл бұрын
I use raw milk and vinegar.
@jmilkslinger
Жыл бұрын
@@Farron1960 If you're using vinegar, than you've already made ricotta, more or less, and the amount you would get from repeating the process would be pretty tiny, or not at all.
@Farron1960
Жыл бұрын
Ok, so I would need whey from other types of cheese making to get more cheese from left over whey.
@jmilkslinger
Жыл бұрын
@@Farron1960 Yep!
@Livvy17MI
Ай бұрын
would this work on whey from yogurt-making?
@jmilkslinger
Ай бұрын
Nope!
@HalalCats7
Жыл бұрын
i had a question does yogurt whey works for this ?
@jmilkslinger
Жыл бұрын
No, not that I'm aware of....
@HalalCats7
Жыл бұрын
ok thank you@@jmilkslinger
@yvonnehope7155
Жыл бұрын
I made "farmer's cheese" with full cream fresh milk and vinegar... now to make ricotta do i add vinegar again????
@jmilkslinger
Жыл бұрын
I'm actually not sure! I only make ricotta from the whey leftover from hard cheeses. My hunch is that you wouldn't get much cheese, if any, but you could certainly try!
@vnaravo3616
Жыл бұрын
Have you ever tried to make vegan chees? That could be interesting.😉
@jmilkslinger
Жыл бұрын
No, since that wouldn't really solve the problem of what to do with all the milk we're getting from our cow, ha! (I am a HUGE fan of putting nutritional yeast on popcorn for "cheesy" popcorn, but I don't think that really counts...)
@vnaravo3616
Жыл бұрын
@@jmilkslinger hahahaha, good one. 😆
@marykeswanepoel7033
10 ай бұрын
Hi, I tried this, but got no curds... could it be because the whey was frozen before? Or because the previous cheese I made was only made with vinegar, not Rennet. Would that make a difference?
@jmilkslinger
10 ай бұрын
Yes, both those things could negatively impact the outcome.
@evatherapeutic
2 жыл бұрын
Could you freeze this?
@jmilkslinger
2 жыл бұрын
Yes! I freeze it all the time. In the freezer, the texture changes slightly, so I don't use the frozen ricotta for fresh eating --- it's still perfectly wonderful in baking, though, and in pasta dishes.
@evatherapeutic
2 жыл бұрын
@@jmilkslinger thank you for fast response. I loved this
@stevetaylor1904
2 жыл бұрын
Thanks
@ravenbrown74
2 жыл бұрын
It doesn’t work for me I’m using goat milk I have tried if from the whey of mozzarella cheese Chevre and farmers what am I doing wrong
@jmilkslinger
2 жыл бұрын
Since I use cow's milk, I can't vouch for whether or not this method works for goat's milk...
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