homemade ricotta cheese - Mothering Forums

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Old 03-09-2012, 10:21 AM - Thread Starter
 
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This morning I made homemade ricotta cheese.  Actually, i guess it is paneer since I made it from milk and not whey.  Anyway, after the cheese seperated from the milk - totally yummy by the way - I have a TON of whey left over.  The 2 cups of milk yeilded maybe a 1/4 cup of ricotta cheese.  At least it is organic with no additives, but still - not a whole lot.  What can i do with the remaining whey?  I know I cannot "double dip" on the whey - I cant use it again for ricotta because it has already been heated.  But, what else can I do with it?  I dont want to waste it.

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Old 03-09-2012, 11:10 AM
 
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You can substitute it for the liquid (water, milk, yogurt) in bread making or other baking.

 

You can soak grains with it.

 

Add a little to smoothies or use it in soups.

 

I've never tried this, but I think you can use it for making rice or pasta.

 

BTW, I've found that if I slooooowly heat the milk for making "ricotta" (yes, purists will give you a hard time about using that name), I get  more product. Not all recipes tell you that - they just say to bring the milk to the boil and add the vinegar or lemon juice or whatever you are using.  I agree, it is totally yummy!  

 

 

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Old 03-13-2012, 06:34 AM - Thread Starter
 
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Thanks for the suggestions.  I think I'll make the oatmeal with it and see how the kiddos like it.  As for the heating issue, I'll try heating it more slowly and see how it goes. 

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Old 03-13-2012, 06:35 AM - Thread Starter
 
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One more thing, I didnt add salt to the ricotta.  Do you?  Is it necessary to make a betyter product or just to make it salty?

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Old 03-13-2012, 08:05 AM
 
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Hm, I'm not sure whether salt is necessary. I've always added salt. My recipe adds it at the beginning, when you place the milk in the pan to heat it.  It's only a half-teaspoon for 2 quarts of milk. It sounds like you got a nice result without it. 

 

 

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