Tag: Whey cheese

According to the U.S. Dairy, the fundamental step of cheesemaking involves separating milk into solid curds and liquid whey. Which cheeses contain whey, and in what quantity, depends entirely on this separation process and the specific type of cheese being produced.

Despite a common misconception, mozzarella is not a whey cheese, but a delicate stretched-curd cheese. The confusion often arises because whey is a byproduct of mozzarella production, but the fundamental distinction lies in which part of the milk is used to form the cheese itself.

Every year, the global dairy industry produces billions of pounds of whey, the liquid byproduct of cheesemaking. Far from being a waste product, this nutrient-rich liquid is the base for a fascinating and diverse category of dairy known as whey cheese.

According to nutritional data, the surprising answer to what cheese has the highest carbs is Gjetost, a Scandinavian whey cheese with over 40 grams of carbohydrates per 100-gram serving. This is a stark contrast to most aged cheeses that are celebrated for their low-carb profile.

Historically, the Italian word *ricotta* means 'recooked,' which provides a major clue to its unique composition. This fluffy dairy product is, by its traditional definition, a whey cheese, produced by reheating the leftover liquid whey from the production of other cheeses.

Traditionally, no, rennet is not used to make ricotta cheese. The name "ricotta" is Italian for "recooked," referencing its traditional production from the leftover whey of other cheese-making processes. Today, however, with commercial and home cheesemaking methods evolving, the answer to "is rennet used to make ricotta cheese?" depends on the specific process.

Most commercial ricotta sold in the United States is made with cow's milk, but the answer to whether ricotta has cow's milk in it is more complex than a simple yes or no. This fresh, creamy cheese can be produced from the milk of several different animals, depending on its origin and production method.

Ricotta, whose name translates to 'recooked' in Italian, is famously a whey cheese made by reheating the liquid leftover from other cheesemaking processes. This traditional method uses acid to form curds, prompting many to ask: **does ricotta need rennet**?