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1 Whey Ricotta

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Whey Ricotta

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Ingredients

150 g

  • 1.5 litre Whey, Left over from cheese making
  • 0.5 litre Full Cream Non Homogenised Milk
  • 1 tablespoon white vinegar
  • salt, to taste
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

  1. 1. Place Whey and Milk into thermomix bowl.  

     

  2. 2. Lid with MC cup 15 min/90 degrees/Counter-clockwise operation/Speed 3

     

  3. 3. Add Vinegar and allow to sit for 5 - 10 minutes

     

  4. 4. Place cheese cloth into simmer basket

     

  5. 5. Pour contents of Thermomix Bowl into lined Simmer Basket

     

  6. 6. Allow to drain minimum 1 hour or overnight in the fridge.

     

  7. 7. salt if desired and ENJOY!

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Tip

The longer that you leave it to drain will depend on how firm you like your Ricotta.

 

Derived from Cultures for Health website

 //www.culturesforhealth.com/learn/recipe/cheese-recipes/whey-traditional-ricotta-cheese/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Waste of time making this for the amount of...

    Submitted by PaulieW on 30. June 2020 - 16:28.

    Waste of time making this for the amount of Ricotta made.
    Will not make again.
    Will save whey for my plants as they love it

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  • I agree, great recipe! ...

    Submitted by Alison Witchell on 29. September 2017 - 20:13.

    I agree, great recipe!
    Used left over whey from halloumi recipe and added extra whey and cream because I didn't have enough milk. Consistency much better than an all milk ricotta recipe I'd tried earlier.

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  • Great Recipe!...

    Submitted by Mrsclaus on 7. April 2017 - 21:50.

    Great Recipe!

    I used left over whey from making mozzarella cheese to make this ricotta. It didn't make a lot but the taste and texture were great. I didn't add any salt as it did not need it.

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