Cookaholics Bulletin Board

So, today I made paneer for tomorrow's dinner (Dal Methiwali and tomatoes stuffed with peas and paneer) and I got about 2 cups of whey in addition to my little cake of cheese. Would this whey be appropriate for ricotta? If it would work for ricotta, could I freeze the whey until I have a few batches worth and make a larger amount of ricotta? Does ricotta have two "c's"?

TIA
Kt

Jesbelle,

In order to make whey ricotta, you need a few gallons of whey. Also, generally ricotta is made from the leftovers of a mid-temperature cheese, which is why there is curd left when you heat it to high temperatures (recook ). Usually paneer is made at high temps, so I would not expect much yield from the whey.

See, I knew there was hitch. At least I spelled it right.

Jes,

Kenji Alt has a ricotta recipe on his blog. It uses whole milk.

Tim

I've made the whole milk version, it's devine!

Laurie

Heh, while I do want to make ricotta sometime, my main motivation was finding something to do with the whey. I always feel bad when I forget about it and end up throwing it out. Like I'm taking food out of the mouths of body builders or something.

I suppose you could use the liquid for making bread. I read something about that somewhere but can't remember for the life of me.

It's also great for plants.

I sometimes remember to use it in bread, but I didn't know about plants. Maybe I should try it out on Phil (our philodendron).

JesBelle,

On houseplants I'd be worried about it being stinky.

Hmmm, I wonder if I could use whey for my sourdough?