Straining Whey for Ricotta
To separate the curds from the whey, pour your mixture into a cheesecloth-lined sieve set over a deep bowl. Let it sit undisturbed for at least one hour; the longer it drains, the firmer and more spreadable your final product will be.
Gravity is your primary tool
Patience is required here; forcing the liquid out by squeezing the cloth will result in a grainy texture rather than a smooth, creamy consistency.
- fine-mesh sieve
- cheesecloth or clean linen towel
- large mixing bowl
- spatula
What goes in.
- As neededFreshly coagulated ricotta curds
The Passive Drain
Avoid the temptation to press the curds. Allowing the weight of the ricotta to slowly push the whey through the cloth preserves the delicate structure of the curds.
The method.
Prepare the vessel
Line your fine-mesh sieve with two layers of cheesecloth. Ensure the cloth overlaps the edges of the sieve significantly to make lifting easy later.
Transfer the curds
Using a slotted spoon, gently scoop the curds into the lined sieve. Avoid dumping the liquid in all at once, as this can splash and break down the curd structure.
Draining
Place the sieve over the deep bowl, ensuring the bottom of the sieve does not touch the surface of the liquid accumulating below. Leave at room temperature for one hour.
Check the texture
After one hour, check the density. If you prefer a drier ricotta for baking, let it drain for an additional hour in the refrigerator.
Other turns to take.
The Hanging Method
If you need a very firm ricotta, tie the corners of the cheesecloth together and hang the bundle from a sturdy wooden spoon balanced across a tall pitcher.
When it doesn't go to plan.
Save the strained whey to use as a liquid base for bread dough or pancake batter.
If the cloth adheres to the curds, gently dampen the outside of the cloth before peeling it away.
Always chill the finished ricotta immediately after straining to maintain freshness.
The ones that keep coming up.
How do I know when it is done straining?
When the whey stops dripping consistently and the curds hold their shape when pressed slightly with a spoon.
Can I reuse the cheesecloth?
Yes, rinse it thoroughly in cold water immediately, then wash with hot water and soap, and let it dry completely before storing.
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