[Cheese] whey question

[Beth Hill]

i had whey from a 2 gal batch of cheese and let it sit almost 24 hrs  
and then heated it to near boiling, turned off the heat and added 3  
tablespoons of white vinegar and let it sit til it looked like clouds  
floating in whey and was about 100 degrees F.  pour GENTLY into  
cheese cloth lined collinder and let drain.  i got about 3 cups of  
ricotta from it.

maybe it has to do with the milk you start with.  i used powdered  
skim and added 1 pint of heavy cream per gallon.

Beth



On Jul 5, 2007, at 11:07 PM, Jack Schmidling wrote:

> Owlmiller wrote:
>> I have a question about whey:
>>
>> We made a mozzarella batch today and then tried to get a ricotta from
>> the still milky whey by adding more citric acid and reheating it.  We
>> got almost nothing to speak of, and there was not a heavy curdling.
>> Did I do something wrong? Or is it actually not something you get a
>> lot of when you try to "reclaim" stuff from the whey?
>
> It's something like wishful thinking.  In order to get any useful  
> amount
> of cheese out of it you have to add whole milk so it's not really
> practical on a kitchen basis.
>
> js
>
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