Once you've made goat cheese, (recipe here) what do you do with all of that leftover whey?!?
Make ricotta of course!
If you thought the goat cheese recipe was easy, ricotta is even easier!
Follow these easy steps to make homemade ricotta for all your pasta dishes!
Pour the leftover whey you strained off of the chèvre you just made back into the same stainless steel pot and bring to a boil (212 degrees). Once it has started to boil, remove from the heat and let cool until under 140 degrees. This is very important as if you strain it when it is above 140, you will not get as much cheese. We usually cool ours to under 100 degrees.
Once your cheese has cooled, use a cheese cloth lined strainer to pour the curds into. Ricotta curds are much smaller than the curds from the chèvre, so don't be alarmed at how small they are.
Allow them to hang just as you did the chèvre, but it won't take as long this time. We usually hang ours for a couple of hours.
And that's it! Super easy ricotta utilizing the whey leftover from the chèvre! We enjoy our ricotta on lasagna and even on spaghetti or any other pasta dish.
Let us know in the comments how this worked out for you. What is your favorite dish to add ricotta to?