Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ricotta Cheese As a By-Product of Mozzarella Recipe
    Lost? Site Map

    Ricotta Cheese As a By-Product of Mozzarella

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Secret Agent's Note:

    What to do with the leftover whey from making Fantabulously Easy Under an Hour Fresh Mozzarella - make ricotta! You can get a cup or more from your whey after you make your mozzarella and it's very very easy. The word 'Ricotta' simply means re-cooked.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4



    Units: US | Metric


    1. 1
      Over medium heat cook the whey to 200*. Remove from heat and squeeze the juice of half of a lemon into the pot. If you don't have lemon use vinegar. Give it a gentle stir.
    2. 2
      Wait 5 minutes or so while you line a strainer, set over a large pot, with a cotton cloth. Cheesecloth will be too open to use so go for cotton or muslin.
    3. 3
      Ladle the curds and whey gently into the strainer and letting it drip into the pot for at least two hours. You should have about 1 1/2 cups of ricotta.
    4. 4
      To make dry ricotta for cannoli filling gently squeeze the cloth, twisting it to release the whey. The drier the better for your cannoli filling.
    5. 5
      Store in the refrigerator.

    Ratings & Reviews:


    Nutritional Facts for Ricotta Cheese As a By-Product of Mozzarella

    Serving Size: 1 (7 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2.7
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.4 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.6 g
    Sugars 0.0 g
    Protein 0.1 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes