Cheese & Dairy: River Cottage Handbook by Steven Lamb

Author:Steven Lamb
Language: eng
Format: azw3, mobi, epub
Tags: Specific Ingredients, Courses & Dishes, Cooking, Dairy, General
ISBN: 9781408896570
Publisher: Bloomsbury Publishing
Published: 2018-03-22T15:35:08.966000+00:00

Ricotta

Whey butter

Whey is a by-product of the cheese-making process that can be used for making brine, ricotta or this excellent butter. Made from the residual cream left in a batch of whey after the curds have formed, whey butter is more reminiscent of cheese than normal butter is, and it has a stronger flavour and oilier texture. Technically it isn’t a cheese, but it feels as though it belongs here.

The amount of whey cream you have will depend on the freshness of the original milk. Whole milk that you buy (which is typically 3–4 days old) will have a layer of cream that has risen to the top and this will pass through to the whey, making it creamier.

Makes about 30g

300ml whey (minimum)

Sea salt

Leave the whey to stand at room temperature for 20 minutes then skim the cream from it or pass the whey through a fine muslin or cheesecloth so that the cream and liquid whey are separated; discard the liquid.

Put the whey cream into a food processor and blitz on a medium whisking speed until bubbles start to appear in the cream. At this point, switch to full speed and continue to blitz until the cream solidifies into butter.

Add a good pinch of salt and mould the butter into a round. Use immediately or wrap in baking parchment, refrigerate and use within 3–4 days.

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