I did it! I made your Monterrey Jack, but turned it into pepper jack. I had probably 6 liters of whey, so I added a bit more than a liter of full cream milk. Heated it up, dumped in the vinegar, then discarded the whey through muslin cloth. Crumbled the curd mass after draining and added salt. Real ricotta! Followed this up by making my own butter. Stop it, Gavin, right NOW! You're having a positive influence on my life
For all of you that have had difficulties in getting curd forming from your whey, I have had the same problem. I finally gave up in frustration and simply poured my ricotta whey liquid enter my butter cheese cloth lined colander and let it sit overnight. Lo and behold the next morning I came to wash up and found about a cup of ricotta in my cheesecloth. My conclusion is that the curd does not form during the heating process but instead while it cools. Therefore those of you who have had problems getting ricotta from your whey, it does not matter how long your way has boiled ( in fact I let my whey boil over and it still worked), but it seems you will get more ricotta formed the longer you let it cool down.
This is a totally new way for me to make Ricotta. I never add more milk or even vinegar (this may get too sour?), etc.. I simply reheat the whey left from making other cheese to about 98C (or 200F) and when the sides start slightly bubbling up around the newly formed curds it's time to strain. After all "Ricotta" simply means "Recooked" (cooked again) in Italian.
How much ricotta do you get from this ? I even add vinegar & I only mostly get 4 tablespoons. Using non homogenised cows milk , the whey that I get is after I make German quark from buttermilk
Wish I had read this earlier. I'm making it now and it's not coagulating. I made his Mustard and Dark Ale cheese, and using the whey from that. I read in another comment to wait for it to cool down more before seeing curds, I see none right now.
This also worked to save my failed cheese. I just redid it, treating the failed concoction as the whey, and bravely added more milk. Lucky for me the results were awesome.
I made this whey ricotta from 6 litres of whey leftover from successful halloumi and failed first attempt at mozzarella :-) (which I turned into a successful dip). The 420g of ricotta is the creamiest most delicious ricotta ever. Thank you
Ricotta means "cooked twice." In traditional ricotta making, you simply reheat the whey and the leftover casein proteins will clump up and make your ricotta. But this method does increase the yield. By the way...Your videos are excellent, and a great resource...keep up the good work!
wrong. after you remove the casein from the whey, the ricotta comes from 2 other proteins (albumin and globulin) in the whey, NOT casein. Did you really think ricotta was just casein that just didn't make it out the first go around, and now you're skimming it out the 2nd go around? WRONG! Ricotti is a whey cheese (mostly from albumin and globulin proteins in the whey). casein is for cottage cheese/sour cream/paneer/cream cheese/etc.
How long do I need to heat the whey? I never get more than a spoonful of white froth after making farmers cheese - even when adding milk, which in other recipes is optional! What am I doing wrong? It isn't anything to do with the fact that I am using homogenised milk, is it? (My farmer's cheese made with mild buttermilk also doesn't need more than 5 mins draining before it becomes crumbly and stays in shape if put into a mould. Why would that be?)
try using "butter muslin" instead of cheese cloth, its tight weave and works better ! all of the cheese supply outlets have it, about $4 a yd and worth every nickel of it!
The muslin is nice to use but got a little expensive. It doesn't hold up through washings very well. I never tried the butter muslin though. I want to try it next time I place an order. I started using flour sack towels I buy from a chain store & they work beautifully. They also wash up nice in the washer
@@annettebussell2199 Go to the hardware store and grab some 5 gallon paint strainers. Cheap and work fantastic and can be washed and hold up very well. I used them for making Greek yogurt and I'm going to make ricotta for the first time with the left over whey from my yogurt.
Unfortunately not. The vast majority of the cheese has been extracted from the whey when you add vinegar to it. Add it to your garden instead for acid loving plants.
So I did first one from my mozzarella whey (I'm using raw farm milk) using vinegar but it taste like a cream green beans and potato soup of my mom and the other one I added 5days old whey kept in the fridge - it turned sour so perfect replacement otherwise you can use sour cream or buttermilk instead of citric acid or vinegar and it works. I'll always keep from now on 1/2 liter of my whey for making cheese ( it works well). The idea came to me when I was watching documentary about how mozzarella is made and they explained that they keep the whey as a starting culture for their mozzarella and ricotta.
Made ricotta from my raw milk whey from Fontina cheese batch. Wonderful taste. Made Canolli's and spinach manacotti. The Canolli's were to die for! Thanks for your inspiration!
Thank you so much. Great video, I've made lots of ricotta using your method. Sometimes I make it dry, then I dehydrate it for a rainy day. Sometimes I make it creamy using yogurt, kifer milk, or I let it dry between 1-4 hours depending on how I plan on using it. 3:00 am? haha join the club. I am most creative in the wee hours:) ps...I flavor the left over whey with fruit, a little sweetener, blend, and store in the refrigerator. I drink that as a refreshing "water" throughout the day.
I'm in the process of making some cream cheese from another video I saw. Your video is just perfect, because it shows me how to make Ricotta Cheese with the whey. Thank you! Debbie Seiling
Hallo Gavin - fascinating demo, indeed - I have read some of the commentary (you have since received here by others), but am now in a bit of a muddle. Might there be differences in proteins left-behind, after the cheese-making process? You had commented to another here, that insufficient amounts of protein remain after making mozzarella. Wholly understood, but then what cheese had you made to produce the whey used in conjunction with the milk added - for the ricotta in this video? Many thanks
Hi Rotozilla. Usually the whey does not have enough protein left behind after making mozzarella. Best to start with fresh milk, and make a whole milk ricotta. Check out LittleGreenCheese for the recipe.
I love ricotta in lasagna! I only recently learned that bechamel is more old-world traditional. Both are good, but ricotta is so.... it's just better. I made paneer tonight, which uses acid (lemon juice in my case) to coagulate the milk. Would the leftover whey work for ricotta, or does this process only work with leftover whey from rennet cheeses?
Gavin, Can you use whey that has been put in the fridge for a day? Does the whey have to be fresh...just after it is drained from the curds? I don't want to lose the gallon and a half I have from my new cheese.
Actually it is possible.. I just made ricotta from the whey left over when I made mozzarella the other day. And i can tell you it was the creamiest ricotta eveaar! 3.5liters of whey gave about 300grams of ricotta.
In a few of his videos and others I have seen on other sites, you can never use ultra pasteurized milk for any cheese making and you have to be sure to add calcium chloride to the cheese from which you got your whey
Hi Gavin, Made a Florintine cheese this very afternoon and, I am having a real problem getting a ricotta cheese from the whey!! This is quite shocking to me. I used 6 gallons of raw milk, thermophilic culture, lipase and rennet for the cheese. Could any of these elements cause the ricotta not to form? I am at a loss as to why I have none. I used vinegar, then citric acid to try and get my beloved ricotta. No Dice!
Thanks a lot! Finally a clear video of how to make ricotta! I have two questions, * What can we use instead of vinegar? * What kind of cream did you put ?
Gavin, I tried this and failed spectacularly. Advise me, please. I started with 6 liters of whey produced from a parmesan cheese. Heated the they whey to 93C. Added 1/4 c vinegar. The result was teeny tiny curds, if you could even call them curds. It was more like a paste of super-fine curds that would not form/gather/collect. I couldn't even move on to the salting and milling. Any ideas? Thanks
My first attempts at making whey ricotta have been dismal. I think it's the commercial whole milk here. Anyway, I tried your recipe yesterday, and actually got about a cup of ricotta. I think I'm going to have to stick with the whole milk ricotta recipe unless I gain access to a cheap supply of raw milk!
Is real cream milk the same thing as our (American) whole milk or heavy cream or half and half. I used whole milk and it never did separate into curds :(
I’m from Canada. I use 3.25% homo milk, add half a cup 35% cream per 2 litres of milk, and add calcium chloride (you NEED to add this to grocery store milk). For the chloride, dilute 1/4tsp in 1/4 cup non-chlorinated water for 8-10 litres of milk. Makes wonderful curds.
Hi Mr. Webber. I'm Caio Valeriano...from Brazil. This is the third time that I try to make Whey Ricotta but there is something wrong with my curds. I reach 92 ºC and add the Wine Vinegar and then I start to see them but they're very thiny and very difficult to filtrate. The first time I used Whey from a Parmigiano, the second from Queijo Freso (It's a Brazillian cheese) and the last one I used Whole Milk. I didn't get any results... Maybe it's relevant but the rennet that I use is a microbial rennet (Aspergillus niger var. awamori) Do you know what could be? Your videos are awesome!
how do you get the written message on your video?? I don't have a video camera but want to get one soon and I like this feature, wonder if its on the camera or not ??
Remember before you handle the curds, spray your hands with vinegar and make sure they're washed with soapy water so you don't transfer any yeast or bacteria to the cheese... Yes I licked my finger *continues to mix cheese*
Hello Gavin, loving your videos, thank you for those. Can I substitute apple cider vinegar with some other kind of acid, such as fresh squezed lemon juice or white wine vinegar. This is because in mine part of the world hard apple cider is not really popular, hence apple cider vinegar is not possible to be bought. Thank you
Since making the first batch of whey ricotta I have twice more tried it. The first time was after successful mozzarella, and the whey did not form any real curd, but I filtered it anyway and the result was a sour ricotta with a sandy feel, FAIL. Tonight I made Queso Fresco (still in the press) and then tried to make ricotta with the whey from tonight and some saved from a second batch of good mozarella. Again no curd, it looked like a sandstorm in the liquid! I didn't even bother to filter it. What could be going wrong?
Anyone know what I did wrong to achieve supersmall curds? I'm using whey from making cream cheese, born from a culture using kefir. I did not use the whey immediately to make ricotta, and obviously it was out at room temp for a bit while making cream cheese. Could that be my issue, that I had it out for some time and then also refrigerated it, or could these tiny curds just have been curd I didn't notice which shrank upon heating?
Thanks i make indian cottage cheese,paneer ans never know what to do with the whey.though i do make pancakes.i also made sone cream cheese.so a lot of whey
1 gallon of whey and 1 1/2 cup of whole milk heated to 189 degrees, heat turned off and 1/4 cup of apple cider vinegar stirred in. Only tiny curd balls formed. Kept stirring but they would no coagulate any larger, so after 15 minutes of stirring added another 1/4 cup vinegar. Still stirring but the curds did not enlarge or form large enough to filter out of the whey. Finally poured the whole mess down the drain after waiting a half hour for the whey to filter through the cheese cloth. Can anyone give me an idea why this happened? The whey was from making triple creme - it formed large curds and formed well using rennet... This tutorial is a few years old now but maybe someone will help.
Gavin, greetings from Okinawa, Japan. Im just made some Mozzarella with citric acid and rennet, Can I use this whey to make the Ricotta? Or do I need to start with fresh milk again?
If I make Caerphilly today, can I use whey and make Ricotta tomorrow? does the whey need to be refrigerated over night or can I leave it out in the pot till morning when I make it?
For the purpose of making ricotta, does it make a difference in terms output, the source of the whey? i.e. is the whey from making a cheddar cheese (full cream milk) better (higher yield) than the whey from a Parmesan (2% milk)?
2 Tablespoons in 1/2 cup of water. Mix well. Once at the target temp, add half of the solution, then a Tablespoon at a time until it curdles. The other problem you may have had is using whey that is clear from acid set cheeses like Paneer. The whey has to be from cooked presses cheeses.
I can't wait until Tuesday to ask you on the podcast, but what is full cream milk, in the US we can't get fresh milk or goat milk we just have whole milk that's been processed I guess, but we have heavy whipping cream, is that equal to full cream milk you are using???tks Nicky
@@GavinWebber thank's watching all your video's and I will be by the computer on Tuesday, I hope. thank's for all the good info. got a pot of cream cheese in the oven with the light on. used the culture, calcium cloride, and the rennet, gonna have some good cream cheese with herb's tomorrow. tks again Nicky
Gavin, I have tried to make whey ricotta, and every time is just doesn't curd like yours do. My curds are very fine and it is a bit harder to strain and very smooth,more cream like than ricotta. If you could have any idea as to why this happens maybe I'm making something different, but I am sure I'm following your directions. Thanks
Gavin Webber it was from fresh cheese that I've been making. I used the organic milk from Coles and same ingredients that you've given. I mean the ricotta isn't bad, but really hard to strain it as it is so fine the curds. Thank you for getting back to me.
So I made cheddar for the first time, used the whey to make ricotta. Followed these directions and ingredients to the letter. Didn't really get anything out of the whey, just a fine film on the cheesecloth. has anyone had a ricotta failure? Or can tell me what I may have done wrong...
Hello Gavin! I am from Canada. I made the squeaky cheese curds several days ago and kept the whey. Tonight I tried to make Whey Ricotta, following your (and everyone else's) recipe. I got NO curds AT ALL! I heated the whey and the milk to 92 degrees Celsius/197 degrees Fahrenheit, took it off the heat, stirred in the apple cider vinegar and waited and waited and waited some more. I know I did something incorrectly, but I just don't know what. Is there anyway to recuperate it?
@@GavinWebber hello there thank you for getting back to me. I wanted to ask one other question with mozarella cheese. we have a cow so the milk is already raw. when making it do we need the licorse or something like that? or can we just use citric acid and rennet?... also can i use the whey afterward for ricotta cheese? thank you for your time have a blessed day and please forgive my spelling mistakes :D
Gavin, can you tell is where you got your horizontal cheese cutter please? I believe someone in Canada and since I’m in the States it should be easy for me to purchase but I cannot find it online. Thank you for your excellent videos!
It depends on the cheese, but the general rule of thumb is 8 litre of milk, yield about 900-1000 grams, 10 litres of milk, yield about 1.2 - 1.3 kg. This is for semi-hard and hard cheeses.
Thanks very much for your reply, Gavin! I am going to start simple with Ricotta, Mozzarella and Marscapone, so I will go with your first rule of thumb for now. :) I hope to dive into the hard cheeses down the road when I get this down pat.
Gavin...are you noctural; who the hell makes cheese at 3am? However, a brilliant little video. I'm currently making kefir cheese and will use the whey from that to make ricotta using your instructions...apart from the 3am bit.
I did it! I made your Monterrey Jack, but turned it into pepper jack. I had probably 6 liters of whey, so I added a bit more than a liter of full cream milk. Heated it up, dumped in the vinegar, then discarded the whey through muslin cloth. Crumbled the curd mass after draining and added salt. Real ricotta! Followed this up by making my own butter. Stop it, Gavin, right NOW! You're having a positive influence on my life
Nice one Ted. Good work. Next you'll be keeping to buttermilk to use as starter culture :-)
Gavin, my good man. That is an excellent future video topic...how to make starter cultures! Thanks for your support
Is there a way to make you own home grow mother cultures or you own pencilium candidum or the other pencilium.... because I can’t buy it in Bali.
@@NoellaRoos same problem I have i wish he gives us answer
I know Im quite off topic but do anyone know a good site to watch newly released movies online ?
For all of you that have had difficulties in getting curd forming from your whey, I have had the same problem. I finally gave up in frustration and simply poured my ricotta whey liquid enter my butter cheese cloth lined colander and let it sit overnight. Lo and behold the next morning I came to wash up and found about a cup of ricotta in my cheesecloth. My conclusion is that the curd does not form during the heating process but instead while it cools. Therefore those of you who have had problems getting ricotta from your whey, it does not matter how long your way has boiled ( in fact I let my whey boil over and it still worked), but it seems you will get more ricotta formed the longer you let it cool down.
I'm having this problem right now, thank you!
Also no curd formed 😢 it’s sitting now
This is a totally new way for me to make Ricotta. I never add more milk or even vinegar (this may get too sour?), etc.. I simply reheat the whey left from making other cheese to about 98C (or 200F) and when the sides start slightly bubbling up around the newly formed curds it's time to strain. After all "Ricotta" simply means "Recooked" (cooked again) in Italian.
D. R. How does this recipe compare with what you were used to? Do you like the flavor of one over the other?
How much ricotta do you get from this ? I even add vinegar & I only mostly get 4 tablespoons. Using non homogenised cows milk , the whey that I get is after I make German quark from buttermilk
Wish I had read this earlier. I'm making it now and it's not coagulating. I made his Mustard and Dark Ale cheese, and using the whey from that. I read in another comment to wait for it to cool down more before seeing curds, I see none right now.
This also worked to save my failed cheese. I just redid it, treating the failed concoction as the whey, and bravely added more milk. Lucky for me the results were awesome.
Good save!
I made this whey ricotta from 6 litres of whey leftover from successful halloumi and failed first attempt at mozzarella :-) (which I turned into a successful dip). The 420g of ricotta is the creamiest most delicious ricotta ever. Thank you
Ricotta means "cooked twice." In traditional ricotta making, you simply reheat the whey and the leftover casein proteins will clump up and make your ricotta. But this method does increase the yield. By the way...Your videos are excellent, and a great resource...keep up the good work!
(:
wrong. after you remove the casein from the whey, the ricotta comes from 2 other proteins (albumin and globulin) in the whey, NOT casein. Did you really think ricotta was just casein that just didn't make it out the first go around, and now you're skimming it out the 2nd go around? WRONG! Ricotti is a whey cheese (mostly from albumin and globulin proteins in the whey).
casein is for cottage cheese/sour cream/paneer/cream cheese/etc.
How long do I need to heat the whey? I never get more than a spoonful of white froth after making farmers cheese - even when adding milk, which in other recipes is optional! What am I doing wrong?
It isn't anything to do with the fact that I am using homogenised milk, is it?
(My farmer's cheese made with mild buttermilk also doesn't need more than 5 mins draining before it becomes crumbly and stays in shape if put into a mould. Why would that be?)
@@oakstrong1 same here, I am not even using homogenised milk
It worked! We had tried several times with other recipes, but yours is the only one that worked! THANK YOU!!
try using "butter muslin" instead of cheese cloth, its tight weave and works better ! all of the cheese supply outlets have it, about $4 a yd and worth every nickel of it!
Nice tip. I use butter muslin now for all my soft cheeses. Much better at curd retention.
The muslin is nice to use but got a little expensive. It doesn't hold up through washings very well. I never tried the butter muslin though. I want to try it next time I place an order. I started using flour sack towels I buy from a chain store & they work beautifully. They also wash up nice in the washer
@@annettebussell2199 Go to the hardware store and grab some 5 gallon paint strainers. Cheap and work fantastic and can be washed and hold up very well. I used them for making Greek yogurt and I'm going to make ricotta for the first time with the left over whey from my yogurt.
Unfortunately not. The vast majority of the cheese has been extracted from the whey when you add vinegar to it. Add it to your garden instead for acid loving plants.
Gavin Webber blueberry and tomato plants love whey, I used it this spring on mine.
Once again, thank you Gavin for the new lesson! I made my own homemade Burrata using this method for the mozzarella! Wish I could show you some pics!
So I did first one from my mozzarella whey (I'm using raw farm milk) using vinegar but it taste like a cream green beans and potato soup of my mom and the other one I added 5days old whey kept in the fridge - it turned sour so perfect replacement otherwise you can use sour cream or buttermilk instead of citric acid or vinegar and it works. I'll always keep from now on 1/2 liter of my whey for making cheese ( it works well). The idea came to me when I was watching documentary about how mozzarella is made and they explained that they keep the whey as a starting culture for their mozzarella and ricotta.
Made ricotta from my raw milk whey from Fontina cheese batch. Wonderful taste. Made Canolli's and spinach manacotti. The Canolli's were to die for! Thanks for your inspiration!
The only video on you tube that makes sense. Thank you.
Thank you so much. Great video, I've made lots of ricotta using your method. Sometimes I make it dry, then I dehydrate it for a rainy day. Sometimes I make it creamy using yogurt, kifer milk, or I let it dry between 1-4 hours depending on how I plan on using it. 3:00 am? haha join the club. I am most creative in the wee hours:) ps...I flavor the left over whey with fruit, a little sweetener, blend, and store in the refrigerator. I drink that as a refreshing "water" throughout the day.
didn't you mean in the whey hours?
I'm in the process of making some cream cheese from another video I saw. Your video is just perfect, because it shows me how to make Ricotta Cheese with the whey. Thank you! Debbie Seiling
Not sure, I have never tried. It gets eaten too quickly at my place.
Thanks for the demo! I liked watching the ricotta getting made with a little salt and a little love.
How long and how do you store your whey until you have the 6 liters needed for this? Thank you sir!
I followed all your instructions and my ricotta came out great. Big thank you Gavin.
use it for bread.
and if you dont make bread throw it in the compost
Hallo Gavin - fascinating demo, indeed - I have read some of the commentary (you have since received here by others), but am now in a bit of a muddle. Might there be differences in proteins left-behind, after the cheese-making process? You had commented to another here, that insufficient amounts of protein remain after making mozzarella. Wholly understood, but then what cheese had you made to produce the whey used in conjunction with the milk added - for the ricotta in this video? Many thanks
@sts02b. I am not sure, it may have worked, but the recipe only mentioned cream
Hi Rotozilla. Usually the whey does not have enough protein left behind after making mozzarella. Best to start with fresh milk, and make a whole milk ricotta. Check out LittleGreenCheese for the recipe.
I love ricotta in lasagna! I only recently learned that bechamel is more old-world traditional. Both are good, but ricotta is so.... it's just better.
I made paneer tonight, which uses acid (lemon juice in my case) to coagulate the milk. Would the leftover whey work for ricotta, or does this process only work with leftover whey from rennet cheeses?
Gavin,
Can you use whey that has been put in the fridge for a day? Does the whey have to be fresh...just after it is drained from the curds? I don't want to lose the gallon and a half I have from my new cheese.
10 days easy
Takes me a couple batches to get enough whey for ricotta. Works fine!
Thank you for this! I have used whey as the liquid in bread, and also in stews, soups, etc, but I'd much rather have a go at making Ricotta from it.
This is similar to mizithra cheese from Greece. Very salty cheese used for spaggeti like parmesan.
Actually it is possible.. I just made ricotta from the whey left over when I made mozzarella the other day. And i can tell you it was the creamiest ricotta eveaar! 3.5liters of whey gave about 300grams of ricotta.
Process
very clear. thank you. but by addding vinegar to the hands make it possible to lick fingers and put them back again in the cheese?
+Francisco Basilio Only when I'm the only one consuming it ;-)
hi gavin! can i use ultra pasteurized milk for this? or should it still be regular pasteurized?
In a few of his videos and others I have seen on other sites, you can never use ultra pasteurized milk for any cheese making and you have to be sure to add calcium chloride to the cheese from which you got your whey
Instead of the cream could you have added some of the whey that you poured out earlier?
Hi Gavin,
Made a Florintine cheese this very afternoon and, I am having a real problem getting a ricotta cheese from the whey!! This is quite shocking to me. I used 6 gallons of raw milk, thermophilic culture, lipase and rennet for the cheese. Could any of these elements cause the ricotta not to form? I am at a loss as to why I have none. I used vinegar, then citric acid to try and get my beloved ricotta. No Dice!
Thanks again for a great demonstration! I pour my whey off into my raised bed gardens.
will the ricotta taste a little of the vinegar? Could you use lemon juice instead?
Thanks a lot! Finally a clear video of how to make ricotta! I have two questions,
* What can we use instead of vinegar?
* What kind of cream did you put ?
1. Citric Acid,
2. Thickened cream, 33% fat
Gavin, I tried this and failed spectacularly. Advise me, please. I started with 6 liters of whey produced from a parmesan cheese. Heated the they whey to 93C. Added 1/4 c vinegar. The result was teeny tiny curds, if you could even call them curds. It was more like a paste of super-fine curds that would not form/gather/collect. I couldn't even move on to the salting and milling. Any ideas? Thanks
why are you making cheese at 3in the morning?
My first attempts at making whey ricotta have been dismal. I think it's the commercial whole milk here. Anyway, I tried your recipe yesterday, and actually got about a cup of ricotta. I think I'm going to have to stick with the whole milk ricotta recipe unless I gain access to a cheap supply of raw milk!
Is real cream milk the same thing as our (American) whole milk or heavy cream or half and half. I used whole milk and it never did separate into curds :(
I’m from Canada. I use 3.25% homo milk, add half a cup 35% cream per 2 litres of milk, and add calcium chloride (you NEED to add this to grocery store milk). For the chloride, dilute 1/4tsp in 1/4 cup non-chlorinated water for 8-10 litres of milk. Makes wonderful curds.
Do you think whey from different cheeses gives the ricotta different flavours? And you wouldn't use whey from molded cheese making, would you?
I would dump cream straight from the jar. )) Great video!
What is cream milk ?
Can you add some wye back into the cheese to moisten it instead of cream? Just asking.
Hi Mr. Webber. I'm Caio Valeriano...from Brazil.
This is the third time that I try to make Whey Ricotta but there is something wrong with my curds.
I reach 92 ºC and add the Wine Vinegar and then I start to see them but they're very thiny and very difficult to filtrate. The first time I used Whey from a Parmigiano, the second from Queijo Freso (It's a Brazillian cheese) and the last one I used Whole Milk. I didn't get any results...
Maybe it's relevant but the rennet that I use is a microbial rennet (Aspergillus niger var. awamori)
Do you know what could be?
Your videos are awesome!
Caio Valeriano Oi, Check out this process. ua-cam.com/video/KDqmhVyAl4k/v-deo.html
Caio Valeriano Or this one. Neither of them added any milk. ua-cam.com/video/SuV2MOl50fg/v-deo.html
Whats the taste difference of ricotta and paneer?
Nice video. Will wait for a sleepless night to try same! Thanks for the tutorial!
i am wandering what is a difference between making Rioctta from whole milk versus whey, if you are adding milk to whey, then adding cream??
how do you get the written message on your video?? I don't have a video camera but want to get one soon and I like this feature, wonder if its on the camera or not ??
Hi Todd. I did that in post production using Pinnacle Studio 16.
Remember before you handle the curds, spray your hands with vinegar and make sure they're washed with soapy water so you don't transfer any yeast or bacteria to the cheese...
Yes I licked my finger *continues to mix cheese*
Because I can
Can I use the leftover cheese whey more than once to make 2 or 3 batches of ricotta? Thanks
Awesome video!
Lol, Yes I licked my finger!!
Another option would have been to put it in my coffee.
I'm making this today. Thanks Gavin 😀
did you have a cider taste before you added the cream? mine were too dry also and it seemed to have a faint taste of vinegar.
Is there anything else that you could make out of the whey?
GAVIN, I have whey that is an acid whey, meaning I put vinegar in it to force a curd. Will this whey be usable for ricotta?
Hello Gavin, loving your videos, thank you for those. Can I substitute apple cider vinegar with some other kind of acid, such as fresh squezed lemon juice or white wine vinegar. This is because in mine part of the world hard apple cider is not really popular, hence apple cider vinegar is not possible to be bought. Thank you
Can you use the whey from making yogurt for this?
Thank you for your generosity in all the info you give us. I follow all your emails that I get. You rock, Gavin!
Thank you Charlotte!
Sweet whey or any acidic whey be used?
What is the thickened cream you used? Is it just plain cream?
I like to discard my whey onto the garden, or use it to ferment my chicken feed.
Very cool, but where do I find the whey that is left over from making a different cheese?
can you freeze the ricotta for later use?
Since making the first batch of whey ricotta I have twice more tried it. The first time was after successful mozzarella, and the whey did not form any real curd, but I filtered it anyway and the result was a sour ricotta with a sandy feel, FAIL. Tonight I made Queso Fresco (still in the press) and then tried to make ricotta with the whey from tonight and some saved from a second batch of good mozarella. Again no curd, it looked like a sandstorm in the liquid! I didn't even bother to filter it. What could be going wrong?
Do you know how to change this into Impastata ricotta?
Anyone know what I did wrong to achieve supersmall curds? I'm using whey from making cream cheese, born from a culture using kefir. I did not use the whey immediately to make ricotta, and obviously it was out at room temp for a bit while making cream cheese. Could that be my issue, that I had it out for some time and then also refrigerated it, or could these tiny curds just have been curd I didn't notice which shrank upon heating?
can you use whey from yogurt?
Could you use rehydrated powdered whey ?
This didn't work for me. I used the whey left from making your Gouda and it never did curdle. 😭
Thanks i make indian cottage cheese,paneer ans never know what to do with the whey.though i do make pancakes.i also made sone cream cheese.so a lot of whey
Mine won’t separate at all.
Liked the video, just for those Crocs alone :-)
1 gallon of whey and 1 1/2 cup of whole milk heated to 189 degrees, heat turned off and 1/4 cup of apple cider vinegar stirred in. Only tiny curd balls formed. Kept stirring but they would no coagulate any larger, so after 15 minutes of stirring added another 1/4 cup vinegar. Still stirring but the curds did not enlarge or form large enough to filter out of the whey. Finally poured the whole mess down the drain after waiting a half hour for the whey to filter through the cheese cloth. Can anyone give me an idea why this happened? The whey was from making triple creme - it formed large curds and formed well using rennet... This tutorial is a few years old now but maybe someone will help.
can i do cheese with UHT , pasterised or homogenised milk?
Gavin, greetings from Okinawa, Japan. Im just made some Mozzarella with citric acid and rennet, Can I use this whey to make the Ricotta? Or do I need to start with fresh milk again?
If I make Caerphilly today, can I use whey and make Ricotta tomorrow? does the whey need to be refrigerated over night or can I leave it out in the pot till morning when I make it?
3 hours max, otherwise the whey acidifies too much and cannot be used to make ricotta.
For the purpose of making ricotta, does it make a difference in terms output, the source of the whey? i.e. is the whey from making a cheddar cheese (full cream milk) better (higher yield) than the whey from a Parmesan (2% milk)?
I have done this and I get no ricotta. What went wrong
It works!!😮
Hi Gavin, can you use the whey from cheeses to which you have added mould, such as a Camembert or a Stilton?
@forestcats Cheers!
I have a lot of frozen whey from making my yoghurt... can I use that to make Ricotta??
Thanks
No, too acidic to make ricotta.
thank you Gavin, dont quite know what to do with it now :(
Can I use citric acid instead of the vinegar, and if so, what is its quantity? Because I have tried it before with the vinegar but it didn't work
2 Tablespoons in 1/2 cup of water. Mix well. Once at the target temp, add half of the solution, then a Tablespoon at a time until it curdles.
The other problem you may have had is using whey that is clear from acid set cheeses like Paneer. The whey has to be from cooked presses cheeses.
Wow sir, you are one of a kind! I really love your channel 😁
Thank u
I can't wait until Tuesday to ask you on the podcast, but what is full cream milk, in the US we can't get fresh milk or goat milk we just have whole milk that's been processed I guess, but we have heavy whipping cream, is that equal to full cream milk you are using???tks Nicky
It's the same as whole milk.
@@GavinWebber thank's watching all your video's and I will be by the computer on Tuesday, I hope. thank's for all the good info. got a pot of cream cheese in the oven with the light on. used the culture, calcium cloride, and the rennet, gonna have some good cream cheese with herb's tomorrow. tks again Nicky
how can i keep ricotta & mozzarella from spoiling? is there an ingredient to place in with the cheese that wont poison me?
use more vinegar amd salt for better keeping. the flavour will of course change. fresh cheeses are best consumed within 5 days so you can't do much.
Gavin, I have tried to make whey ricotta, and every time is just doesn't curd like yours do. My curds are very fine and it is a bit harder to strain and very smooth,more cream like than ricotta. If you could have any idea as to why this happens maybe I'm making something different, but I am sure I'm following your directions. Thanks
Can I ask what the cheese was that you saved the whey from?
Gavin Webber it was from fresh cheese that I've been making. I used the organic milk from Coles and same ingredients that you've given. I mean the ricotta isn't bad, but really hard to strain it as it is so fine the curds. Thank you for getting back to me.
Hi, Question: Can you use whey from farmers cheese which already used citrus or vinegar?
yes
In spite of it being to dry... I bet it would have made great lasagna!
So I made cheddar for the first time, used the whey to make ricotta. Followed these directions and ingredients to the letter. Didn't really get anything out of the whey, just a fine film on the cheesecloth. has anyone had a ricotta failure? Or can tell me what I may have done wrong...
You will be lucky to get 250gm of Ricotta from 6 litres of whey normally. Just add a litre of full cream milk next time to increase the yield.
Hello Gavin! I am from Canada. I made the squeaky cheese curds several days ago and kept the whey. Tonight I tried to make Whey Ricotta, following your (and everyone else's) recipe. I got NO curds AT ALL! I heated the whey and the milk to 92 degrees Celsius/197 degrees Fahrenheit, took it off the heat, stirred in the apple cider vinegar and waited and waited and waited some more. I know I did something incorrectly, but I just don't know what. Is there anyway to recuperate it?
How clear was the whey when you started?
It was fairly cloudy.
does it matter if it is acid whey or sweet whey? I tried but it never turned into cheese and stayed a liquid maybe i had too much whey? im not sure.
Yes, it does matter. Sweet whey only for this recipe; ua-cam.com/video/zEbpAEAJkMw/v-deo.html
@@GavinWebber hello there thank you for getting back to me. I wanted to ask one other question with mozarella cheese. we have a cow so the milk is already raw. when making it do we need the licorse or something like that? or can we just use citric acid and rennet?... also can i use the whey afterward for ricotta cheese? thank you for your time have a blessed day and please forgive my spelling mistakes :D
198* is barely below the boiling point here (199.76*@6800'). How would you adjust that for altitude?
there are online converters
Gavin, can you tell is where you got your horizontal cheese cutter please?
I believe someone in Canada and since I’m in the States it should be easy for me to purchase but I cannot find it online. Thank you for your excellent videos!
Did you ever find one? I bought one off Esty
can you use yogurt whey?
Unfortunately not. It is too clear and there is not enough protein in it to form curds
@@GavinWebber That makes sense that is why when I used milk and yogurt whey all I got was milk whey..
Maybe do some whey Carmel with the yogurt whey.. I do use it on my plants
Excellent videos and I plan to start making cheese in the next week but one question: What kind of yield do you get with most of these recipes?
It depends on the cheese, but the general rule of thumb is 8 litre of milk, yield about 900-1000 grams, 10 litres of milk, yield about 1.2 - 1.3 kg. This is for semi-hard and hard cheeses.
Thanks very much for your reply, Gavin! I am going to start simple with Ricotta, Mozzarella and Marscapone, so I will go with your first rule of thumb for now. :) I hope to dive into the hard cheeses down the road when I get this down pat.
last two cheddars i made, i used 5 liters of milk and ended up 630g and 625g cheese wheels
Do you save the whey from the ricotta cheese as well?
You can, but it is quite acidic. Not very nice in cakes or smoothies. Probably still okay for the compost bin or livestock.
i use it in all my bread and things...
Can you make whey ricotta with whey that came from yogurt making?
You shouldn't get whey from making yogurt. How do you do it? (I am Turkish and yogurt is pretty traditional for me so i am curious)
Are you able to re-use the cheese cloth many times or does it get clogged up?
Wash it, then clean it in vinegar, he explains this in another video, you can re-use, re-use, re-use
Gavin...are you noctural; who the hell makes cheese at 3am? However, a brilliant little video. I'm currently making kefir cheese and will use the whey from that to make ricotta using your instructions...apart from the 3am bit.