How to Make PECORINO CHEESE at Home Like an Italian CheeseMaker
ฝัง
- เผยแพร่เมื่อ 4 มี.ค. 2023
- One of the most popular cheeses in all of Italy (and my favourite) is Pecorino and it is made all over Abruzzo. This cheese is made from sheep's milk and is creamy, crumbly, and tastes amazing. It's perfect for pasta, on top of pizzas or salads, and even in soups. Pecorino cheese is easy to buy from the store…but nothing compares to taking the time to make it at home.
Pecorino only takes a few ingredients to make, add in a sprinkle of patience and you end uo with a few pounds of beautifully creamy and aromatic cheese that you can store in your fridge and use for a variety of recipes. I always have an endless supply!
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#pecorino #cheese #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pecorino Cheese
0:24 Ingredients for Pecorino Cheese
1:41 How to make the Curd
3:50 How to Break the Curd
6:15 How to Create the Pecorino Cheese
10:45 How to Season Pecorino Cheese
13:54 Curiosities about Pecorino Cheese
15:05 How to Eat Pecorino Cheese, E ora si Mangia, Vincenzo's Plate
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🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - แนวปฏิบัติและการใช้ชีวิต
Pecorino is my absolute favourite cheese on the planet. Sheep milk can be found but you just need to do your online search or make phone calls. Making cheese at home is satifsying. What is your favorite cheese?
when the milk reached 40 degree she didnot tell when to turn off the gas or it looked like she heat up the cheese again but have not given the proper instruction .
Could you clear these things please?
I kinda played myself not knowing the difference between pecorino-romano and pecorino-not-romano... But Pecorino-romano is amazing, it's like a cheaper more flavourful parmesan.
That look so delicious!
*s
My favourite cheese now is pecorino and buffalo mozzarella. Before watching your videos I wasn’t really into cheese, but on occasions I will buy the grated Parmesan… ewww
So thank you to you for introducing me to the best Italian cheeses ❤❤
If Vincenzo had not already been married, he would surely have married this lady who makes Pecorino cheese in the house. For him it would have been like living in paradise ! ;)
Hahahahah for sure 😂
I bet they would've had a pecorino cheese cake at the wedding
@@vincenzosplate
"America's Test Kitchen" Carbonara...
th-cam.com/video/9A1vOfcHbh0/w-d-xo.html
His wife is probably mad reading this 😂
Fantastic to watch a true artist at work. I only wish I could have been there to taste it. Not that I am going to try making this at home, but I can certainly appreciate all the work that goes into making it.
Thank you for your kind words! Wish you could have been there too 😊 But don't worry, you can always try making it at home 😉👨🍳
Loved every minute of this!
Thanks for your kind words! Hope you try the recipe and love it just as much 🤩🧀
I had never heard of pecorino cheese until I discovered your channel. Thank you for introducing it to me. It is my favorite, and what I use most of the time now.
You are so welcome!
Very interesting. Thanks for putting up this video Vincenzo.
Hey there! 😉 Hope you found it helpful! 🍝
Wow I love watching this video, very interesting to learn…. It’s such a process though 💜🌸
Thanks for watching! It is a process, but trust me, it's worth it 😁 Hope you'll give this recipe a try!
Fantastic video; thank you!! Please make more cheese making videos.
Vincenzo thank you so much for sharing I love learning new things I’m always welling to try making things outside my comfort zone 💚😘🍽😘💚
Hey there! So happy to hear you're willing to try new things in the kitchen! Let me know how it goes when you make this recipe 😉👨🍳🇮🇹
EXCELLENT VIDEO AS USUAL.....THATS A LOT OF WORK AND KNOWLEDGE....NO WONDER WHY CHEESE IS SO EXPENSIVE.....I LOVE PECORINO CHEESE....
It definitely takes a lot of work and knowledge to respect the traditional Italian way of cooking. Pecorino cheese is amazing, isn't it? 😋 Hope you'll continue to enjoy my content.
Looks delicious! 👍🧀😊
Thanks for checking out the video 😊 I'm happy you liked the recipe!
Cant wait to make this soon for me i never had pecorino cheese before perfect for pizzas and pastas
😍😍 awesome
Thanks for the video, Vincenzo! I am just finishing to make 48 liters of Pecorino Toscano with raw milk. I started making cheeses and salumi (charcuterie) as a hobby several years, but now there are so many people who are crazy for my gourmet creations. I am 🇺🇲 retired in Bahia, Brazil and the cheeses here leave a lot to be desired. I watch your videos all of the time. I lived in Italy for quite a few years, which helped me to improve my culinary arts! Looking forward to your next videos! People call me a culinary 🧙🏼♀️....🧀🍖🥓🧙🏼♀️🐑🐄😘😅
That's incredible, my friend! Your passion for making artisanal cheeses and charcuterie is inspiring. Your culinary expertise shines through. Keep up the amazing work and continue sharing your gourmet creations with the world. Looking forward to more of your mouthwatering dishes! 🧀🍖👨🍳
I still have a few things on my "Bucket List", before I leave this life and go onto my next journey, one is to meet you and then to exchange some culinary ideas, "Per scambiare idee culinarie". It could be here in Bahia, Italia or in Australia! A presto!
smart and simple🌸✝️
I love pecorino. Good to see how we can make it at home rather easily. Pasteurized sheep's milk is rather easy to obtain in The Netherlands if I go to a biological wholefoods store, but I suppose I need to go directly to a sheep's farm to get raw milk. The veal rennet is possibly the hardest ingredient to find. But, all in all, I think it's very worthwhile to make pecorino myself, because grocery stores in my country sell small pieces of pecorino romano at mighty high prices. A piece that's barely enough to season a four person Cacio e Pepe or Carbonara roughly costs as much as all of the other ingredients of the dish combined. Mr. Vincenzo, Thank you for always providing us with all your fun and easy accessible insights in all the aspects of the Italian cuisine. It's always very entertaining and we're learning so much! Greetings from Schiedam, the proud Dutch world capital of gin and genever.
Well said! Let me know if you given this recipe a try! I’d like to see! 🥰
rennet is easy to get. just kill a cow.
Couldn’t help but notice your absence in this video, Vincenzo. Knowing how addicte…err, how much you love pecorino cheese, maybe your passion got the best of you at the beautiful sight of cheeses, got crazy, raided the place and the lady ended up getting a restraining order on you? 😜
Jokes aside, that was beautiful. So nice to see the artisanal way going strong with this woman.
Thanks for sharing this, Vincenzo 😊
Thanks for appreciating the video and supporting traditional cooking methods 🙌🏻😊
wonderfully tasty!😊🇮🇹
Hey there! Thank you for the awesome comment 🤗🇮🇹 So glad you enjoyed the recipe! Let me know if there's anything else you'd like to see on the channel
Great video, I'm sure I could smell the wonderful cheese from the video, mouth watering :)
I can almost smell it too! 🧀🤤 The cheese in this dish is truly mouth-watering. I'm thrilled that you enjoyed the video. Let me know if you try the recipe yourself!
My grandmother in Romania make a similar recipe .
Congratulations for this beautiful video
That's so interesting! Food is such a universal language 🌎🧀
Wow, I am grateful for that lady
Thanks for watching and commenting! Hope you enjoyed the recipe 🧀👨🍳
I am making this this week !!!
Thanks for the support! Hope you enjoy making this recipe 😊🧀
Mannaggia che fame che tengo!! La "piccandezza" me piace tanto
Buono il formaggio piccante 🤤
Pecorino is amazing, one I have the chance I'll try to make sheeps milk cheese at home. I made your Alfredo recipe but I substituted the cheese with Pecorino and it turned out magnificently.
Thanks for trying my recipe! 😊 Glad to hear that your Alfredo turned out amazing with Pecorino. What other traditional Italian recipes would you like to see on my channel? 🍝🇮🇹
@Vincenzo's Plate How many traditional Italian recipes are there?
Because that's how many we want to see! You have got a lot of work to do, Vincenzo!
Mamma mia! Bellissimo pecorino Romano!!
That’s extremely delicious 🤤
@@EaglesFan202 yes
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the pecorino cheese looks very yummy
Thank you so much 🙏🏻❤️ I appreciate
Bellissima! 💕
Thanks so much! You have great taste 🙌🏻 Have you tried any of my other recipes? 😋
Grazie for the recipe, Vincenzo! I would like to try this recipe if I can get my hands on some sheep milk (which should be a phone call away). The climate here is tropical, so seasoning the cheese will have to be in the fridge, but I'm glad that it looks doable here.
So glad you're excited to try this recipe. Sheep milk might be a little tricky to find, but I'm sure you'll be able to track it down. And don't worry, seasoning in the fridge works just fine. Can't wait for you to give it a go! 🍴👨🍳
Beautiful cheese
That’s really good… homemade is definitely better 🤤
Great.
Thanks for the support 🙌 Let me know if you try any of the recipes!
Pecorino - the food of the Roman Legionnaires.
We love Pecorino.
😩 I didn't know it was made with sheep milk! No wonder I went off like a rocket when I ate a little piece the other day. Anywho, cheese making is so fascinating. I'm new to your channel and I love the content 💞
Welcome to the channel 🤗👋
I know right?! Cheese making is so fascinating! Sorry to hear about the sheep milk situation, but glad you're enjoying the content 💞👨🍳
For that is called pecorino cheese. Pecora in italian means sheep
@@Rackel992 I didn’t know that! I don’t really consume dairy products and I definitely don’t know Italian 😅 I learned something new today. Thank you 💓
MARAVILHOSO
Thank you for the kind words! 😊 It's wonderful to hear that you find it maravilhoso! Let's keep exploring delicious Italian recipes together and creating amazing dishes. 🇮🇹🍽️
So nice video! Thanks
Glad you enjoyed it 🙏🏻
Hello! Love your videos! Thank you for all the delicious recipes. Where do I get the rennet and whey? 😅
It’s always a pleasure! You could order it online
This more of this please.
More to come! Did you enjoy the video?
Pecorino Romani is ❤
I wish next time it's Guanciale making video... 😀
Hopefully soon!
Italian cheeses are the best in the world. Especially Parmigiano Reggiano
Oh yes they are 😍 fully agree with you
This sheep cheese is absolutely fantastic, in my opinion, it has the better taste than Parmigiano
❤
👍👍😊
mmmmmmmmmm california camambert 🌸✝️
This is pecorino italiano 😋
@ 0:24 Except that in most places, where you can actually watch this video (= with electricity and internet connection), it is easier to get fresh blood of a virgin than fresh sheep milk 😂
😂😂😂
There is only one video I haven't seen. How parmigiano reggiano is made. Will I be able to see it uploaded or not?
I like Pecorino Romano cheese. When I make that I add Lipase powder which gives it that sharp taste.
Thanks for sharing, but I prefer to stick to the traditional way of making Pecorino Romano cheese without Lipase powder 😉👨🍳
@@vincenzosplate How does the Romano cheese get to be sharp if you don’t add the Lipase powder. That is the only way that I was taught.
looks amazing but i do love real cheese. when i was a kid my mother used to make a soft goats cheese and a hard one it a similar process but on the hard cheese you put blanched stinging nettle leaves around it as a protective layer age it a few months when you cut into it the leave colour the fist few mm so good and creamy with a robust flavour
Thank you for sharing this with me, you're such an extraordinary person. I'll definitely try these tips.
After seeing this recipe on the website, I decided to check out the video, as there were no measurements for the ingredients? Does anyone have that information? Greatly appreciated!!
saluti vincenzo! grazie tante per il video di pecorino
Hey there! Thanks for checking out my pecorino video! Don't worry about the grammar, I got you 😉 Let me know how it goes when you give the recipe a try! 🍝👨🍳
@@vincenzosplate I will! but first let me find local suppliers... haha cheers!
I could eat that whole thing!
😋 Maybe you could invite some friends over to share it with you 😉🍝
@@vincenzosplate I’m the one always cooking, let them invite me😊
Thanks a lot! i need to try it. I just have few questions:
1. I’ll do cheese for first time, do i really need the whey?
2. Can i keep it for seasoning in my home fridge?
U can make another cheese with whey, its lower in fat and high in protein, it’s called cottage cheese. My grandma used that kind of cheese for “sirnica” ,it’s basically cheese pie. Unfortunately I didn’t memorize how she made that cheese but im sure u can find something on google, so u wont have much waste.
Hey there! For the cheese, the whey is important for the curdling process. And yes, you can keep it in the fridge for seasoning. Can't wait for you to try this recipe! 🍴
@@PotatoCato7 thanks.
@@vincenzosplate thanks a lot for your answer! i’ll try it!
@@PotatoCato7 your grandmother is Ukrainian?
Magical video - Now I really want to try making this. How come we didn't see the technique of salting? Can we know how much and how it is done? Grazie!
The salting technique is important and can vary depending on the recipe. Generally, I recommend using sea salt and to salt to taste. Let me know how it turns out! 🍴👨🍳👍
@@vincenzosplate Grazie mille
Only ever found and tried Pecorino once and I think it was one of the fake brands. Sort of understand why, its easier to milk a Ghost than a damn Sheep. Great vid, she explains the steps so well. Cheers
Thanks for the feedback! Have you tried using authentic Pecorino? It makes all the difference 🧀👌🏻 Cheers!
I’m assuming that when she says “seasoned” she means ‘aged’ correct?
⭐⭐⭐⭐⭐🥂🥂
Omg 😍😍😍😍😍🇮🇪👍🙏
Pecorino cheese 😍 definitely the best
It's so simple. I'm going to do it right now.
Oh wait...
How to make pecorino cheese (easy)
Step 1. Own a sheep farm
😂😂😂😂
@@vincenzosplate Yes, exactly. 😂
I hope she keeps continuous doing this, and in 20 years we see Vincenzo revisiting her.
Thank you for the comment! 20 years from now, I hope to still be cooking up a storm 🌪️👨🍳 Let's hope we can all share a meal together someday
snek🌸✝️
she believed in the hoof🌸✝️
Hello, I like to make this at home! But I don't see how they make the cheese salt. In a bath? Or with dry salt? Regards Nadia
Ciao Nadia! 🧀👋 To make cheese salt, you can simply mix salt with grated or powdered cheese. It's a flavorful addition to many dishes. Enjoy cooking at home! 🍽️🏠
@@vincenzosplate thank you, but I mean on the outsite of the cheese. The cheese is after 4 months good. How long must the cheese stay with salt? Regards Nadia
your favorite cheese Vincenzo☺
Yayyy definitely my favourite
can i use cows milk?
I’ve never had a relatively “young” soft pecorino like that, it resembles ricotta salata sorta.... yummm! And this woman also has cured pork! Hot!
Thanks for noticing the soft pecorino! 😊 I always use traditional ingredients in my recipes, like cured pork. Hope you try this recipe and let me know how it goes. 🤞
Man I wish I could make this at home, because cheese is insanely expensive where I live (China). But I have no idea how I would source raw, fresh sheep's milk in a major urban area unfortunately.
Are there no deliveries?
@@markythecat Milk and dairy products in general are not common here. Almost all the milk I see in supermarkets is imported from Australia or New Zealand. So getting something as specialized as raw, unpasteurized sheep's milk is probably impossible due to customs regulations. And would definitely not be fresh. Even if possible, it would be certainly be even more expensive than just ponying up the $13-15 USD for 200g for the cheese itself.
@@christopherwilson88 I imagine so! I was actually more thinking of me. I live in a coastal town with access to sheeps milk and possibly to a professional kitchen.
Oh, sorry to hear that 🥲
Where can I get freshly squeezed raw unpasteurised milk in Sydney ? 😅
You can look at your local grocery store or maybe contact someone who has a dairy farm and look for the suppliers.
The cheese making process has always fascinated me. I’ve never actually tried making cheese myself, because cheese is the only thing I detest. I just can’t eat it. I will eat mozzarella, mild (melted) cheeses on pizza, pasta or tosti, but I will walk an extra kilometer not to have to pass a cheese shop. And for a Dutchie, those are hard to avoid. I do want to try to make mozzarella though, because that’s the closest to cheese I dare to go :-)
Hey! 🙌🏻 It’s great to hear that you find the cheese making process fascinating! Making mozzarella can be a fun experience, and it’s always great to try new things. Even though you’re not a cheese fan, I’m sure you’ll love making it. Let me know how it goes! 😊
I thought only selected region of Italy is allowed to say that their cheese is Pecorino Romano
I make pecorino because I bought a pair of sheep to keep my grass cut, breed them every year for lamb and milk because may as well get some delicious cheese and meat. Milking and cheese-making beats mowing the lawn.
That's really impressive! 🤩 Milking and cheese-making can be a fun and rewarding hobby. And I completely agree, cooking is much more enjoyable than mowing the lawn! 😂 Thanks for sharing your thoughts!
Caution... Look up Gavin Webber's experience in posting a video about making a pecorino-romano-style cheese at home. Hopefully the trademark owners learned from all that negative press and don't try to issue a trademark claim against this video.
Thanks for the heads up! Always good to be aware of potential trademark issues. 🙏🏻
There’s no need to go shopping and get pecorino cheese then 😁
Not anymore with this recipe! 😂
this looks like any cheese, what makes this pecorino?
Thanks for your comment! Pecorino is a specific type of cheese made from sheep's milk, which gives it a distinct flavor. Using any cheese would not give the same taste as pecorino. Hope this helps clarify! 🧀🐑
@@vincenzosplate Ahh the sheep milk! Thank you for the fast response. I want to make Pecorino cheese now
i think the main problem is buying raw sheep milk. The stuff you can buy in a store is filtered and pasteurised, so I'm guessing it's no good.
I used to make butter with my grandma and we used raw milk bought directly from a local farmer who had some cows, would I need to find a sheep farmer and just buy it directly from them?
Buying raw sheep milk can definitely be a challenge, but it's worth seeking out for a more authentic flavor. Good luck finding a local farmer 🐑👨🌾
raj detch lynns ulu pri pri pri
Looks very interesting. The only problem is I would have to buy a lot of equipment and then find unpasteurized goat milk.
Yes I know not everyone has those specific ingredients and utensils… but it is something that anyone can do!
This seems more like a Pecorino Toscana. Romana is the best.
Both versions taste amazing tho. But I like this Pecorino more, that's why I'm sharing it to you guys.
@@vincenzosplate yeah both have their own applications.
Hmmm.... does she have that Toscana accent? You know, "Tosciana", where "cento" sounds more like "scento".
🌸✝️
❤️❤️🥰
How to Make PECORINO CHEESE at Home Like an Italian CheeseMaker: With 10 links, 3 hashtags, time codes but no IMPORTANT information like quantities, weight, temps procedures ect.
Geez so what if you can't access unpasteurized sheep's milk
unpasteurized sheep's milk is the recommended type of milk for this kind of cheese, if it isn't readily available, maybe opt for purchasing store bought pecorino cheese at your local grocery store? Because if you use other types of milk, I can't guarantee that you'll be able to achieve the same quality of cheese.
Is the cheese rubbed with salt? And how much of it and how often?
Anf she sais, that she is wating for 24 hours. Where is the cheese stored within this 24 hours?
Thanks for your interest! The cheese is rubbed with salt for 24 hours and then it is stored in a container in the fridge. Can't wait for you to try this recipe 🤩🍴
E la ricotta non la fai?
Perfect English in the beginning but then it's not in English for some dumb reason.
Yes, her English is perfectly OK to perform in front of the camera :) Maybe she was just shy?
Was just easier for her to explain the process in italian
@@vincenzosplate I see :) Love the video either way :)
it's not slavery it's not mutilation for my loin🌸✝️
If it tastes good and people like it, who cares. Too many people concern themselves with what is traditional and what is not. When was the last time you met someone who was 100% of any culture. Everyone seems to be influenced by multiple cultures and multiple people. If you wanna make your spaghetti carbonara a certain way, then fuck it who cares.
While it's true that everyone has their own influences and cultural backgrounds, cooking traditional recipes is a way to keep the culture and history alive. Plus, there's no harm in respecting and honoring traditional methods while also adding your own spin on it! Thanks for your comment 😊👨🍳
If I'm making something called "Carbonara," I might choose a traditional style. You know a trad-carbonara.
I could also make a hotdog-shaped hamburger and call it that, even. It identifies as a hotdog. (Hotdog, Hotdog's, Hotdogself)
Come si fa il siero innesto?
vincenzo one question
i really want to make pecorino, but in my living area its imposible to find sheep's milk.
the most possible fresh milk is only cow and goat milk.
is there anyway i can make it, even though i know it should be made with sheep's milk, but there is no way, and buying pecorino in indonesia is an expensive things to buy 🥲
and the whey, can i use it from the mozzarela leftover?
Sadly, pecorino requires sheep's milk, other kind of milk will not work for this recipe.