RECIPES// Two types of Ricotta and a Caramel Sauce made from the whey!
by Gippsland Jersey
Buttermilk Ricotta Recipe
1 Litre Unhomogenised Milk
Place Buttermilk and Milk in a heavy bottomed saucepan and gently
warm up to 80deg C, You will start to see the curd separate and form a
raft on the top of the whey. Be careful not to boil the liquid.
After the raft has sat in the hot whey for 5 minutes at 80degC, gently
scoop the curd from the whey and place in the draining basket.
Set to drain for up to 2 hours and store in airtight container in the
refrigerator for up to 2 weeks.
Honey Baked Buttermilk Ricotta
250g basket-set Buttermilk Ricotta
1⁄2 bunch or lemon thyme
50 g Honey
Toasted bread to serve
Preheat oven to 180degC.
Remove ricotta from the basket and place on a bed of the thyme in
an oven proof dish. Bake for 5 minutes until warmed through, remove
from the oven. Drizzle with the honey and serve alongside the toasted
Buttermilk Whey Caramel Sauce
Don't throw out the whey after you've done making your ricotta! We love minimising waste here at Gippsland Jersey and this absolutely delicious homemade caramel sauce is like the homemade caramel sauce used to be (and it's Steve's favourite!)
Mooooo … Caramel sauce can be intimidating, but not this one!
Lately, we’ve been playing around with making ricotta from fresh cultured buttermilk and whole jersey milk, which results in leftover whey.
When a friend told us that it’s easy as pie to make caramel from whey, we got to work. This was the perfect whey (haha)! It seemed like it would work the same as making dulce de leche, which is just slow-cooking milk and sugar- instead of whole milk, we used whey.
The result was a smooth, thick and tangy caramel, with a viscosity similar to a heavy molasses. Perfect for using in baked goods, dumping on ice cream, and eating by the spoonful.
This recipe does take a long time to make, but much of it is hands-off, and it’s not as sensitive as making caramel the traditional way-
Check out our Tik Tok post to see this being made!
2 Litres of whey off the ricotta
2 cups of sugar, some butter, pinch of salt and some vanilla.
Bring to the boil, then simmer for 1.5-2 hours. Makes one Jar