If you love ricotta and need to use up leftover whey, you’ve come to the right place! This post will teach you how to make the easiest, creamiest ricotta recipe you’ve ever had! This ricotta recipe is also a great way to use up acid whey that has been taking up room in your refrigerator.
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Acid Whey? Sweet Whey?
There are two types of whey–sweet whey and acid whey! These types of whey are the two main liquid byproducts of making cheese and yogurt. Sweet whey comes from hard cheeses made with rennet (like cheddar or Swiss) and has a mild taste. Acid whey comes from strained dairy like Greek yogurt, cottage cheese, or ricotta, and features a sharp, sour taste. Sweet whey will not work in this ricotta recipe.
Ricotta Recipe Ingredients
This ricotta only needs 2 ingredients–2% or whole milk and an acidic liquid! I’m using leftover whey from straining yogurt, but you can use lemon juice or even white vinegar in its place.
Equipment
Most equipment you’ll have on hand–a stovetop and a pan. But you’ll also need a food thermometer to gauge the temperature of the milk mixture. I LOVE this thermometer and use it to make yogurt and ricotta! It connects to your phone via Bluetooth, so you’ll get a phone notification and the device will beep as well.
How To Use This Ricotta Recipe
Ricotta has such a light flavor, you can use it many different ways–sweet or savory, in meals or in snacks! Here are some of my favorite ricotta uses:
– Pasta and lasagna – stir ricotta straight into hot cooked pasta with a splash of starchy pasta water and parmesan for a fast, creamy sauce, or use it as a classic filling for lasagna and stuffed shells.
– Toast and crostini – spread thick layers of ricotta onto toasted bread, then top with olive oil, salt, pepper, and roasted tomatoes or fresh figs.
– Eggs and frittatas – fold spoonfuls of ricotta into scrambled eggs just before they finish cooking, or drop dollops into a frittata before baking.
– Dip – whip ricotta in a food processor with garlic, lemon juice, and herbs to create a quick vegetable dip.
– Pancakes and waffles – whisk ricotta into your batter to make light, fluffy lemon-ricotta pancakes.
– Desserts – blend ricotta with sugar, vanilla, and mini chocolate chips for a quick no-bake cannoli dip, or bake it into an Italian-style cheesecake.
– Simple Snack – spread ricotta on fruit toast or banana bread, then finish with a drizzle of honey.
Ricotta is also delicious mixed into my Breakfast Egg Cups!
Recipe Video
Ricotta Recipe Using Whey – Easy, 2-ingredient
This easy, 2-ingredient ricotta cheese is delicious and creamy!
Ingredients
Instructions
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First, pour your 1/2 gallon of milk into a pot.
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Pour in 2 1/2 cups of acidic liquid and, if using, 1/2 teaspoon salt, into the milk and stir well.
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Turn burner on medium low to medium.
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Using a food thermometer, heat mixture without stirring until it reaches 180 degrees Fahrenheit.
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Remove pan from heat and let sit for 15 minutes.
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After 15 minutes, gently lift curds using a slotted spoon into a strainer lined with cheesecloth.
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Let curds sit and strain for 15-25 minutes or until the desired thickness is reached.
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Use immediately or store in the refrigerator for up to 3 days.
