Old World Ricotta Cheese - Italy Unit Study

Old-World Ricotta

2½ gallons liquid whey*
1 pint fresh shole milk
1/8 c. cider vinegar


Heat whey until the cream rises to the surface. Add milk and continue heating to just below the boiling point (200F). Stir in vinegar and remove immediately from heat. Dip out whey onto a cheesecloth-lined colander and drain. Then hang up the cheesecloth to drain further. Yield: one to two cups.

*Check a local health food store or dairy to see about finding a source for liquid whey.

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