Ricotta

Ricotta

Authentic Ricotta cheese simply comes from heating up whey 

Whey: Use whey directly from the cheese pot at the time of draining. The fresher the better. 

The word Ricotta actually means “Recooked"

Ricotta:

Ricotta from Whey

1. Use whey directly from the cheese pot at the time of draining .. The fresher the better.
2. Heat without agitating to 160° F .. at this point 5-12% of fresh milk may be added to improve the richness and yield.
3. Continue heating to 170° F. Add 1/2 tsp. of salt per gallon of liquid and mix in quickly.
4. Continue heating without agitation to 185° F and hold at this temp until the ricotta rises. 
   Note: In the past people heated to just below boiling (200F) but this is not necessary nor will it be a problem if your whey heats well into the 190's.

Italian Ricotta

Taste Of Rome 

Italian Ricotta Cheese Cake