Homemade Ricotta cheese 自家製リッコタチーズ

For a while during covid we were not able to get plain yogurt. In the past, my wife made yogurt using Dannon yogurt as the seed but when it was not available, she bought some heirloom yogurt starter from Cultures for Health. Recently she has been into making yogurt from the heirloom starter as well as the Dannon yogurt which is now available. The home-made yogurt from the heirloom starter lactobacillus is now in its 16th generation.  With some effort (heating and maintaining the temperature of the milk for a specific time before seeding), the consistency of the heirloom yogurt has greatly improved and it tastes much better than commercial yogurt. It is very creamy, sweet with a slight tang. Meanwhile, we noticed that the  Dannon based home-made yogurt has a slight viscous (slimy) consistency which is different from the original store-bought Dannon and is not entirely pleasant. (When my wife made yogurt many years ago using Dannon the resulting yogurt did not have this consistency). When it is made into Greek (strained) yogurt, however, it is much creamer and nicer than Greek yogurt made from store bought Dannon.  The dip made from Home-made Dannon derived Greek yogurt is really nice. When making Greek yogurt, however, it produces a large amount of whey. My wife always thought it was a bit of a waste to throw it away and wanted to find a way to use it. Finally she found a recipe for homemade ricotta using the whey from yogurt and decided to make a small experimental batch. We were a bit amazed at how good this homemade ricotta is.

Although we learned that authentic ricotta (re-cooked) is made using only whey, the ones commercially available in the U.S. apparently are mostly made from milk. The recipe my wife found uses a combination of whey and whole milk.

Ingriedients: This is the original recipe. The recipe my wife used for the small experimental batch follows.
2 gallons fresh whey (use within a few hours of straining)
1 gallon milk (optional)
1/2 cup distilled white vinegar

salt to taste

What my wife used for her small experimental amount
1 cup whey
1 cup milk (optional)
1/8 cup vinegar (she used rice vinegar)
salt to taste.

Directions

Mix the whey and milk and put in a slow cooker. Heat on low until the combination reaches 195 F. (About 2 to 3 hours). Remove from heat add vinegar and stir. The curd will form and float to the top. (When the milk reached 195 F and we took off the lid and it looked like this (picture below). Apparently, the curd had already started to form)

Drain the curd through a butter cheese cloth (picture below). One hour draining for soft ricotta. Six or more hours for firmer ricotta. Remove from the cloth, put it into a small bowl and salt to taste.

Although my wife made only a small amount, it was really good. It was creamy with a soft texture. The vinegar gave it a slight tang while it also maintained a slightly yogurt flavor and the salt really brought everything together. My wife is inspired...Watch out.