Homemade Ricotta Cheese - Easy Make-Your-Own Ricotta
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Date: 2021-04-20
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Comments and reviews: 9
mean45acp
Chef John
Great Barney Miller/ FISH drop. He was the COOLEST man on TV.
When my youngest son was going to Culinary school he learned to make Ricot and Mozz. When he came home on a break he taught his nephew and niece how to make them. They thought it was the greatest thing.
I had to beg him to teach me, the guy paying for that extremely overpriced education. Since that day I have not bought ANY ricotta. It is so easy to make and the taste is so much better.
The key to anyone thinking about trying this is the BEST TASTING RICHEST CREAMIEST MILK you can find. The fresher the better.
Serve it on oven toasted bread. Stale Italian ir homemade bread, not white loaf bread. Drizzle a little Orange grove honey over the top, and some fresh garden grown tomatoes or my favorite kiwi sliced thinly and some nice AGED balsamic vinegar. That is a nice little treat. My grandkids LOVE IT. Fresh strawberries are really nice with just the toast and cheese.
For the whey, I just pour it over the dog's food and add a little ricotta as a treat for him.
reply
Chef John
Great Barney Miller/ FISH drop. He was the COOLEST man on TV.
When my youngest son was going to Culinary school he learned to make Ricot and Mozz. When he came home on a break he taught his nephew and niece how to make them. They thought it was the greatest thing.
I had to beg him to teach me, the guy paying for that extremely overpriced education. Since that day I have not bought ANY ricotta. It is so easy to make and the taste is so much better.
The key to anyone thinking about trying this is the BEST TASTING RICHEST CREAMIEST MILK you can find. The fresher the better.
Serve it on oven toasted bread. Stale Italian ir homemade bread, not white loaf bread. Drizzle a little Orange grove honey over the top, and some fresh garden grown tomatoes or my favorite kiwi sliced thinly and some nice AGED balsamic vinegar. That is a nice little treat. My grandkids LOVE IT. Fresh strawberries are really nice with just the toast and cheese.
For the whey, I just pour it over the dog's food and add a little ricotta as a treat for him.
reply
Losttoanyreason
Normally ricotta is made only from the leftover whey drained off from making other cheeses. That way the whey doesn't go to waste. This is what I call high class, high calorie ricotta! That is probably why it tastes so much better, LOL. Honestly were I to make some ricotta this is how I'd make it because I simply don't have space or the right tools to make a wheel of cheddar or some other cheese( though I know how) just so I could use the gallon or two of whey they produced just to make ricotta. This I can easily do and enjoy.
Oh exciting things to do with whey. Alright! : Drink it yourself or feed it to pigs. LOLOL
reply
Normally ricotta is made only from the leftover whey drained off from making other cheeses. That way the whey doesn't go to waste. This is what I call high class, high calorie ricotta! That is probably why it tastes so much better, LOL. Honestly were I to make some ricotta this is how I'd make it because I simply don't have space or the right tools to make a wheel of cheddar or some other cheese( though I know how) just so I could use the gallon or two of whey they produced just to make ricotta. This I can easily do and enjoy.
Oh exciting things to do with whey. Alright! : Drink it yourself or feed it to pigs. LOLOL
reply
River
This is exactly how we make paneer at home here in India! (which our schools taught us was called cottage cheese in english so my whole life has been a lie)
We use the whey to make bhaturas with, which is a type of Indian flatbread that goes with chhole (a chickpea curry) and is absolutely worthy of a video.
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This is exactly how we make paneer at home here in India! (which our schools taught us was called cottage cheese in english so my whole life has been a lie)
We use the whey to make bhaturas with, which is a type of Indian flatbread that goes with chhole (a chickpea curry) and is absolutely worthy of a video.
reply
Zack
Can I just say how science is amazing. To think if you just warm some milk and throw some white vinegar in it using a technique, it will make a fantastic cheese. Though thinking about it conceptually, it sounds terrible.
Looks great Chef, as always I will give it a try.
reply
Can I just say how science is amazing. To think if you just warm some milk and throw some white vinegar in it using a technique, it will make a fantastic cheese. Though thinking about it conceptually, it sounds terrible.
Looks great Chef, as always I will give it a try.
reply
TheOskarniss
I worked in chopenhagen, where we took buttermilk whey, and reduced it, ALOT, untill it started browning. Then we cut it with butter and blended it, and basicly made buerre monte. With the caramilized whey, Delicious.
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I worked in chopenhagen, where we took buttermilk whey, and reduced it, ALOT, untill it started browning. Then we cut it with butter and blended it, and basicly made buerre monte. With the caramilized whey, Delicious.
reply
Goat
Mmmm nice. I like to mix some fresh herbs like basil or thyme into mine before I set it up in the fridge.
Great video, shows just how simple & rewarding making it can be, plus we all got a. round the outside as well!
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Mmmm nice. I like to mix some fresh herbs like basil or thyme into mine before I set it up in the fridge.
Great video, shows just how simple & rewarding making it can be, plus we all got a. round the outside as well!
reply
Yeahok
this is the exact same way we make paneer in India! paneer or cottage cheese: P you can use the whey to make dough for fried bhatura or puri or even luchis i think. never realised ricotta was this easy to make haha!
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this is the exact same way we make paneer in India! paneer or cottage cheese: P you can use the whey to make dough for fried bhatura or puri or even luchis i think. never realised ricotta was this easy to make haha!
reply
tawpgk
The hardest and possibly unattainable part of this recipe is getting milk that isn't UHT pasteurized. That's all we seem to have around here in Northern NJ, unless I drive about an hour to cows in upstate NY.
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The hardest and possibly unattainable part of this recipe is getting milk that isn't UHT pasteurized. That's all we seem to have around here in Northern NJ, unless I drive about an hour to cows in upstate NY.
reply
Garth
Why do Americans not pronounce this properly I mean ffs! This is not ricotta sorry folks however it is something even better and you can use this for Indian dishes that make Italian look boring
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Why do Americans not pronounce this properly I mean ffs! This is not ricotta sorry folks however it is something even better and you can use this for Indian dishes that make Italian look boring
reply
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