Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Just made ricotta... what to do with the whey?
New Posts  All Forums:Forum Nav:

Just made ricotta... what to do with the whey?

post #1 of 7
2/12/10 at 6:33pm
Thread Starter 
I figured this was the best place to ask this question. I just made whole milk ricotta cheese from this recipe: http://naturallythriftyathome.blogsp...ta-cheese.html and I really want to know what to do with the whey. I guess I wasn't prepared with how much was left over after making the cheese. Any suggestions? I don't want to waste it.
Reply
Reply
post #2 of 7
2/12/10 at 7:23pm
I make cream cheese out of whole milk yogurt, so end up with whey from that. I put the whey in a quart jar, stick it in the fridge and use it in the water to soak grains and ferment veggies. I think it lasts several months in the fridge, but usually go through about a quart a month or so...maybe a little less.
Reply
Reply
post #3 of 7
2/12/10 at 7:42pm
Whey can last up to six months in the fridge (and don't worry--you'll know when it goes bad--can't miss the smell). Like the PP said, soaking grains is a great use for it. You can also use it in place of water in recipes for a nutritional boost.
Reply
Reply
post #4 of 7
2/12/10 at 8:20pm
i make the kids grape and orange juice, and add a splash of whey to it
Reply
Reply
post #5 of 7
2/12/10 at 9:55pm
I looked at the recipe, and it said to heat the milk to nearly a boil. It seems to me that any cultures would die by that temperature? But the whey should still have lots of good minerals and other nutrients, but not probiotics.
Reply
Reply
post #6 of 7
2/12/10 at 10:05pm
Quote:
Originally Posted by PeggyinNC View Post
I looked at the recipe, and it said to heat the milk to nearly a boil. It seems to me that any cultures would die by that temperature? But the whey should still have lots of good minerals and other nutrients, but not probiotics.
I've been wondering about this very thing. If you make cheese with raw milk, or pasteurized milk, and you have un-cultured whey left over, wouldn't it be pretty easy to culture it?

I would think you could culture it by dropping a spoonful of yogurt in, stirring well, and leaving it on the kitchen counter for a day or so.

And then couldn't you use it for lacto-ferments, etc.? I am curious if anyone has any opinion on that.

Sorry to go OT, OP.
Reply
Reply
post #7 of 7
2/13/10 at 8:25pm
Make more ricotta!

http://biology.clc.uc.edu/fankhauser...ricotta_00.htm
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Traditional Foods
Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Just made ricotta... what to do with the whey?