Timeframe: 1 day


  • 1 gallon whey
  • Optional: 1 quart milk, will create more cheese


  1. In a double boiler, bring whey and milk to 195°F. Be careful not to let boil.
  2. Remove from the heat and let cool to 140°F.
  3. Strain through a fine mesh strainer or clean dish cloth for 1-6 hours.
  4. Whey will continue to drip through creating a firm cheese for your enjoyment.

Ricotta cheese uses whey remaining from other dairy ferments.Ricotta cheese uses leftover whey from other dairy ferments.