Homemade Ricotta Cheese - Easy Make-Your-Own Ricotta - Food Wishes
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- This is the ricotta cheese I teased in the recently posted “pancake lasagna for one” recipe. You don’t need homemade cheese to make a decent lasagna, but if you do make your own, there’s a pretty good chance your days of using the store bought stuff will be over. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/284...
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Homemade Ricotta Cheese, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Chef John is the OG TH-cam chef. Never wavered from his style, always delivering content. He’s the all-time GOAT.
No, this is ricotta, not goat cheese.
Agreed. He's the best.
@@caesarsalad77 No, this is Patrick
@@maelthrajaluk42 Is ricotta an instrument?
Course man. Nobody disputes Chef John is the top dawg food TH-camr. It would literally be sacrilege.
2:50 "I'm not even sure I want you to stare at it" (Quickly looks down at his hands on the keyboard instead to be polite)
Those hands!! Did you see how he caresses that ricotta? Who wouldn't want to try this ... Such a passionate chef! 🥂
Most people don’t understand how simple making food from scratch usually is.
The rewards are boundless.
Not all dishes are simple, and many are time consuming as fuck.
and people think it’s not quality when it comes from home!
So true...and well worth the effort.
I guess those 9 dislikes are from the people who counted to 5 raviolis.
Or vegans . . .
Maybe they're people who like dry, rubbery, store bought ricotta like my mom put in lasagna in the 80's. We had no idea any other kind existed.
I’m convinced they’re bots or people with extraordinarily fat thumbs
Or they heated it to 195 Celsius. 🤣
or maybe people who know that this is not how you make ricotta
"Hey, is it 're-coht-uh' or 'ri-caht-ah'?"
Chef John: Yes
It's "Rah-got." Mah-don, ain't you never watched The Sopranos?
@@mattoja9354 no... :'(
Italians stress both consonants, so its r'cot ta, not r' co ta.
lol
Ricotta has 2 Ts after the Vowel, so the the Vowel is pronounced ricaaaata (if only 1 T, then the Vowel would be a Long « O », like Ricoata »
If anyone has chickens, give the bowl of whey to the chickens. They love it and it’s good for them. Blessings
I love how the format of his videos never change...it makes feel soo happy..
Why change up a good thing, right? 😀
@@curbotize for this channel I'm glad it didn't
It also means you can go back literally like 5 years and the videos still feel very familiar
Yup. He handles the content on his channel like entrées in a good restaurant: it should taste exactly the same every time.
Little Miss Muffet
Stepped up to the buffet
Looking for curds and whey
Chef John stood beside her
And wisely advised her
"Ricotta, stay away from the whey"
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.
I was thinking the same! To think that’s all ricotta is!
Yumm. I love paneer. Cheese and peas curry is so delicious. You could post your directions for us. 😊🕉
Yep, this is cottage or green cheese. I think a lot of forms of paneer you press to get even more moisture out, right? True ricotta is made from the whey that Chef John threw away.
Oh damn. Craving chhole bhature at 2am now. 🤦
Indian women have big racks because they all eat full fat unpasteurised dairy. In Europe when raw dairy was common women were more well endowed too because of all the estrogen and fat in the unprocessed stuff!!
I'm Italian, and my grandma taught me how to make this when I was about 12. I've made it dozens of times. It's surprisingly easy, and incredibly delicious.
I'm first gen, and I didn't know. Glad I do now!!
How did SHE pronounce it?
@@pjtfd3849 Mootzarrrella
But did she teach you to cure the yard olives with lye like mine when I was six, lol. Children were more competent in the day, clearly 😄
@@pjtfd3849 not like chef John :/
Just got home from the grocery store. Was not intending to buy milk (walked past the dairy case four times resisting) but "something" told me I had to--I think it was Chef John whispering in my ear. Now I've gotta go make ricotta!
You'll be the John Travolta of homemade ricotta.
@@hyperpowerfulform5132 or Ray Liotta!
Ah, the 'around the outside' reference. Feels complete now.
me too
It was at that moment that I clicked the thumbs up button.
Seriously! It's gotten to the point where I'm just a little disappointed when other youtube chefs DON'T say it. Not that they ever do, but the disappointment is still there.
Never gets old! Lol.
I cracked up because it was in my head about half a second before he did it.
Although I have always made ricotta/paneer like this, I recently learnt that this is not the traditional method of making ricotta. Ricotta is a byproduct of the cheese making process where rennet is used instead of vinegar. The first curds are used for fresh cheese making, and then the whey is heated with a milk + cream mixture to make ricotta. It is a way of utilising the whey, and gives extra revenue for cheese makers. So that's my interesting fact for the day. :)
You are correct!!!!
@@LambChop813 Indeed, ricotta means re-cooked, does it not? So cooked the first time when making cheese - whatever kind you want. The leftover whey - the waste product - is then recooked to produce this second run of cheese. If your cheese from the first run was very efficient there will not be enough protein and casein in the whey so you may need to add a little milk. I get about 1.25 lbs of cheddared curd cheese from a gallon of milk and there is very few curds that form when I reheat the whey. Adding vinegar (or acid ) to milk makes farmer's cheese, or cottage cheese or paneer, but not a true ricotta.
@@kb2vca I think it's closer to "cooked a lot", but yea.
Making this and then your Lemon Ricotta Pancakes. Very excited
I have been making ricotta for many years, but never with whole milk and cream. It's always been a way to get the last bits of cheese out of whey leftover from making other cheese. Whey, salt, heat, acid, a little milk to increase the yield.
Handy tip: Cheesecloth is pretty much use once. For not that much more than the cost of cheesecloth you can go to your local homebrew store and get a fine mesh nylon brewing or grain bag. It works just as well. And afterwards just clean it off and boil for a couple minutes. I've been using some of the bags for ten years.
Exactly, he didn’t make real ricotta, it‘s called primosale
That's a great tip for the brewer's bag, thanks! I made my first ever mozzarella today and am now kicking myself that I didn't try making Ricotta from the whey. Next time!
To the 22 people who disliked this video, WHY?!? Chef John's videos are the best thing on TH-cam, full stop.
“Around the outside” yess!! It’s been a while 😊
Is that a song lyric reference? Thank you.
@@uekiguy5886 chef John reference
@@way108 it's from Eminem's without me
@@razeenmohammed2620 I always thought it was from Malcolm Mclaren ~ Buffalo Gals 🤠
@@lorrainequinn could be either🤔
Ah! Ricotta with honey on toasted bread is heaven!
I agree, it's the best
Milk & honey, a gift from the gods!
Thank you, was just thinking of what to have for dessert.
"Listen to me now, but hear me later." -Hans & Frans from SNL
I felt pumped up when I heard that reference!
THAT was great!!! Thanks for the laugh!!!🤪😅🤣
As a tip, if you make any indian breads (roti, paratha, maybe naan though I've never tried) you can go ahead and use that whey in place of water!
I watch your videos all the time. I am going through a really tragic loss of a friend right now, and your wonderful voice and dad jokes are the only things that can make me smile right now. Thank you Chef John.
Condolences. And, I hear where you’re coming from. Sometimes, these videos have been the only bright spots in my weeks, too.
You’re in my prayers.
Condolences and prayers for your loss, healing, and loved ones.
aii.. i'm so sorry to hear about your loss
I’m so sorry. Things have been hard for so many people lately, but that doesn’t make it any easier. Much better times are ahead.
hope you are doing better now🧡
Love the reference to Abe Vigoda aka "Fish." 🤣
HA! Caught that too
Chef John, you are pretty much my adoptive mama at this point as most of my skills in the kitchen can be attributed to your channel. Thanks for being awesome!
That’s such a sweet compliment
to give Chef John. He’s got such a distinctive way of speaking. You can tell he loves doing this. We’re glad he does! From another fan.
Ikr? He’s so wholesome. He’s like Mr. Rogers for adults. I get to fine tune my cooking skills while feeling happy.
So true! My mother didn’t teach me any kitchen skills so Chef John is my stand-in-mom for my kitchen training. Even trickles to the next generation as my son & I watched the video together and plan to make this in a couple weeks together! Might even make it a tradition! Thanks Chef John!! 🙏🏼♥️
@@melze1428
Are you generation X or younger? It feels like a common problem with any generations younger than the boomers, as we became latchkey kids due to both parents working and never spending the time to teach us how to cook. 😢
@@anti-ethniccleansing465 I was born in 1967 but never picked up on cooking skills til I got married. 2 of my kids enjoy cooking yet the other 2 don’t. I started 2 fires in Home Ec in high school a long time ago. I think it’s a personal interest. But having all these TH-cam videos sure awaken my inner chef! Are you a natural cook?
The leftover whey :
Smoothie
Cook potatoes, pasta, rice in.
Use as the water in baking.
Make gin.
🆒
Bingo!
To everyone commenting on how to use the whey, ricotta IS made with whey. Ricotta means cooked twice, it’s a byproduct of cheese production (fun fact ricotta like mascarpone are not technically cheeses but dairy products). What Chef Jon’s just made we call it quagliata in Italy (although technically you should use rennet as coagulant)
So can we use the wey to make proper ricotta? Cow Milk not goat of course
We used the whey to make roti, paratha dough...love your recipes chef John...you are amazing💗
nice?
I love this idea!
I was thinking that the whey could be used to hydrate some sort of dough!
the Norse use it to ferment pickles
You can also throw it in any sauce. No flavor, but a lot of healthy protein
Food Wishes I love how your channel format never changed.
Except for his voice. His voice changed.
You are the second person I have seen so far in the beginning of this comment section to post a comment about this… I’m not sure why this is such a big deal to people to make a comment about.
@@anti-ethniccleansing465 Was I making a big deal?
@@MorganNye
By “big deal,“ I just mean by pointing it out. I’ve never seen anyone point that out on any other TH-cam channel, ever. And of course there are TONS of channels that don’t ever change their format either.
@@anti-ethniccleansing465 like will it blend?
"Mom! Bobby is staring at the cheese!"
Congratulations Chef John on nearly 4 million subscribers. Any plans to celebrate this remarkable achievement?
He's buying us all lunch 😂
Here here! Well done!
@@charliemay9893
That’s absurd! He is going to COOK us all lunch. 😋
My mom used to make grilled peaches with ricotta and honey. Yum! I may have to try this homemade.
You can make Norwegian Whey cheese with the whey. An amazing video as always!
Make even MORE cheese with the whey? No whey!
@@elmamo2000 not really a cheese tho... more like milk caramel. It's sweet and salty
Or you could make actual ricotta, which is a whey cheese, rather than whatever this is that Chef John's making.
I do like gjetost, but it's probably much harder to make than ricotta!
@@notsurt I googled, and apparently ricotta made of milk is popular in the US lol. Didn't know it was possible before this video.
I am really glad you approached this from the angle of "this is stupid easy." I honestly thought a lot more time and effort went into good Ricotta, but it is probably easier to make this at home than it is to go to the store and willingly buy disappointment.
At 5:28, my head was screaming for some freshly shaved or minced pear or apples, some pineapple, pimentos, olives, smoked salmon/loks, chiffonade basil, cracked pepper...
They say never to go grocery shopping when you're hungry?
"They" are wrong.
Never watch Chef John when you're hungry... then go grocery shopping to buy all of the ingredients, right?
My story!
Sticking to it! 🙃
Stay safe and well to you and yours, y'all.
⚘🙏⚘
Omg, thank you! I just made a large lasagna dinner for my Mom's 72 birthday dinner with 2 batches of this ricotta recipe and everyone loved it! So good and easy to make! So much cheaper too! I won't go back to store bought. Thank you!
I made a Jamie Oliver classic a few years back - homemade ricotta served with toasted bread and slow roasted figs. And some toasted pecans for crunch.
That’s sounds exquisite!!!
Aah fresh figs with a clove of garlic pushed in middle, peeled shallots and precooked whole chestnuts round a slow roasted leg of lamb.... Left overs ate cold with ricotta... You are reminding me of better times my friend...
@@lindainparis7349
Gross.
Yes please!!! This is a must do! Thank you for sharing!
OMG! JOHN!.
I can't believe my eyes!
You really blew me away with this one,
THANK YOU C H E F!!
You have raised tbe bar!
I don't have any advice to offer other than keep doing what you're doing. You've helped me become a much better cook over the years and I'm always excited when a new video pops up!!
Chef John always makes me smile and chuckle in every videos. He makes me so happy. Thank you for all you’ve given the world.
Chef John is the best. I loved his content for many many years and I look up to his wittiness and sass. A delight this guy.
Things to do with whey - make ricotta after you've made farmer's cheese. Entertaining and harmful to my diet as usual, Chef John.
The whey is surprisingly sweet so I used it in my bolognese sauce, turned out great.
So , so easy and even more delicious than my expectations. I've made this over and over . Always perfect. Thanks !
I enjoy your every cooking videos and sense of humor. Thanks for sharing John!
Another Ramadhan, another binge watching of Food Wishes...
As a first gen italian, i'm embarrassed that I was unaware how ricotta was made. Thanks for setting me straight CJ.
That's not a true ricotta, the true stuff is made by using the whey lef over from cheese making.
CJ just made the most simple-yet-fantastic fresh cheese.
Ricotta means "cooked twice"
@@FrozenSide My first thought with his line about "google what to do with whey" was "um, you can make ricotta - unlike what this cheese is."
@@vinnytube1001 At this point, knowing this and him having said that I feel like he knew and was subliminally telling us.. 🤔🤭
@@annajoie700 Good point. That was brilliant sarcasm if true, and I think you're on to something. ;)
@@FrozenSide I wonder why nobody ever makes real ricotta in these youtube tutorials - it's a plague.
Okay, this recipe is right up there with my all-time favorites. Fresh and delicious, and super easy. Heavenly.
Just made this cheese and as John said, it was extremely simple and absolutely delicious!
Just when I was thinking of making some cheese, HOMEMADE RICOTTA CHEESE, thanks!
"Please do not accidentally heat it to 195 Celcius"
Milk that just scorched the pot: 👁️👄👁️
Outstanding! Not only is this easy, but it will be a lot cheaper to make than buying the good stuff in the deli section. This has suddenly made lasagna easier and cheaper to make. Thanks, CJ, you rock, as usual.
How wonderful, thank you Chef John.
Round the outside, round the outside... Spoken like a true OG!
"While you're waiting you can google things to do with whey, and if you see anything exiting, let me know." LOL!
Classic Chef John! 👏🏼🤭
Funnily enough, one thing to do with whey is make Ricotta !
@@andyyyz9114 unfortunately, once ricotta is made, the whey leftover from ricotta won't make more ricotta. the vinegar allows only one coagulation. tomato plants love it, though. can also make bread with it or use it in soup
I wonder if it would be good to boil pasta in without having to salt anything 🤔
Yeah, I was wondering whether that was a joke about the fact that *ricotta* is made with whey...
I don't really understand this recipe - how come it doesn't use whey?
Chef John is the GOAT! MIND blown. Doing this at the weekend. We used to eat ricotta with marmalata or grape jelly. I use ricotta so much but didn't realize it was so easy
My party guests were so enthralled and impressed with this cheese! I should’ve made 2 batches as it disappeared rather quickly! And all the credit went to you Chef John! Thank you!!
One of the things I love about Chef John is his cadence is very easy to remember as a recipe
Things to do with whey: make soda!
"Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey..."
I've had it and it's much better than it sounds.
In Italy the land that invented ricotta, one of the things they make from whey is ricotta. Ricotta (meaning re-boiled) is made by heating whey left over cheeses that are made with rennet and less heat. The extra heat (along with the acidity) denatures proteins the rennet didn‘t affect.
Can’t wait to make this. Thank you so much for sharing.
Chef John does it again! Thank you for another great recipe! I’m working my way up along as many as I can In Your Arsenal! Wish me luck!
5 dislikes. That's a rare person right there. I have to assume one of them is Chef John himself. Just to stay humble,,,
The dislikes are from other chefs who are annoyed at how awesome Chef John is.
"Please do not accidentally heat it to 195 celcius"
.... I'm terrified
195 °F = short below boiling point of water, 195 °C about twice as hot as the boiling point of water... good luck to everyone trying to reach that with Milk🤣
@@AntiHeadshot I guess you could inhale it 😆
@@AntiHeadshot I'm 100% sure my classmate can make that happen.. he's an absolute unit of destruction, chaos and not the good kind of miracles in the kitchen lmao
@@mixermaster10 I don't know, have you seen what happens to milk when it's at boiling point? It froths up and leaves the pan before it can get any hotter lmao. What doesn't leave burns in an immovable stain.
Decent digital thermometers are so cheap right now, there's NO excuse for not having one! I LOVE my pistol grip infrared thermometer. I use it so often for checking oil temps in a pan, etc. If you do ANY cooking, get one! Like $10. Also, cheap digital scales. Must have item. Also about $10-$12.
Fantastic, easy and so delightful looking thank you again again
We just made this into some stuffed shells and it was amazing. My wife is a hater of ricotta and she now wants to make it again soon to have on hand for all different kind of things that she usually substitute cottage cheese for. Chef John you just changed the make up of our refrigerator for the better!! Thank you
I was looking up how to make ricotta and clicked on this not even realizing it was just posted, I could have sworn you already had a video for this
This is very welcome, there is nothing better than a ricotta (cheese) cake
One of my faves. With fresh strawberries. It’s the best!
Honestly, I cannot lie, this video made my mouth water. I have to try this.
I actually had to prepare ricotta just like this a few weeks ago for homemade lasagna due to the unavailability of ricotta where we live. It came out amazing and we were surprised at how much better this tasted compared to any of the store bought varieties we have used in the past. Definitely recommend this recipe.
You can use the whey to make more... ricotta! Turns out you can make cheese with the curds, and then boil the whey down to get ricotta, but in a smaller quantity. Also, dogs LOVE whey. Medieval drawings often show dogs lapping it up from the buckets during cheese making.
You can make some really nice pizza dough with the whey! Definitely recommend it
Would you mind explaining how to do so? I got myself a Roccbox pizza oven, and I’ve been looking at different dough recipes, trying to decide which to use.
@@anti-ethniccleansing465 yeah, for sure! It's pretty straightforward actually, just replace the usual 70-75% water in the dough partially or fully with whey, and you'll be good to go.
Absolutely perfect!
WOW, how lovely. Can't wait to try it. I had just made the asparagus soup and it was divine. Next, asparagus soup with cauliflower. The homemade ricotta is definitely on the list. That open faced sandwich looked amazing. This is just too good chef.
Kudos on the Barney Miller reference!
“In fact I’m not even sure I want you to stare at it.” Lmao...
I recently saw your video on pancake lasagna. This seems the perfect filling for that wonderful lasagna, to say nothing of a wonderful way to use rich whole milk in general. Thank you!
Awesome, just awesome. Thank you John, you keep us cooking!
I decide that making cheese is not something I wanna get into and *within a week* Chef John pulls me back in
My mom makes farmers cheese and is left with a lot of whey. I love to drink it cold on a hot day. May not be for everyone but I enjoy sour dairy products such as whey and buttermilk etc. Maybe it's a Russian thing 🙂
Drinking cultured Buttermilk is 'a thing' in the Southern USA. We drink it very cold and sometimes crumble in corn bread and add lots of black pepper. It makes a wonderful supper on hot evenings.
@@damesaphira9790 awesome! love it! I make my own buttermilk. It's so good!
Delicious, smart, funy!
Thank you chef.
Ricotta is my favorite!! Thank you Chef John ❣️
I guess you could cosplay as a mandalorian, and point to the leftover liquid? "This is the whey"
Take a lap....
Please show us cannoli cream!
YES!
He already made a video on cannoli shells and filling.
Awesome recipe Chef John! Thank you for continuing to provide us with delicious respites from the current craziness of this world!
I made this over the weekend, so so good. Can't wait to make it again.
first time ever 🥰
Dang it! I literally just got back from the store having bought ricotta.
Literally me too. I put it in the fridge, looked at my phone, and boom: ricotta from Chef John.
You can do a direct comparison now. :)
That’s actually a good thing: you can do a taste test and tell us how homemade stacks up next to store bought.
Thank you for another great recipe, Chef John ❤️
I just made it. As you say, like nothing you'll ever get in a store. I used plain rice vinegar. Rich, delicious. Bravo.
PS. Because of you, I'm finally seeing the light at the end of the tunnel with that container of cayenne pepper I bought 12 years ago.
Make my own Ricotta?? Are you serious? Marry me now Chef John!!
You are only thinking of marrying him now?!?!??!
The various pronunciations are funny. My mom would always pronounce it 'Rigatta'
I wouldn't eat cheeses that are associated with wet forms of racing...
my favorite pronunciation is cottage cheese.
@@Minastir1 haha yea, " Claire, this pronunciation tastes so good! What's your recipe? "
Claire: "round the outside..."
Thank you chef John! I needed a around the outside today!
I’m making this tomorrow. Thank you, Chef!
happy 420 John. I got the munchies today; made bruchetta but used feta:(
Is this technically not ‘Cotta’ as it’s only been cooked once? If you made more using the whey then it could be called a ‘Ricotta’?
If the milk was pasteurized, or boiled for safety ahead of time, than this cheese is re-cooked. 😉
@@m.m.i.9586 good point!!
I can't believe how easy that was! Will definitely try this out.
Hi Chef ! I use wey to boost fermentation on my vegetables...works like a charm !
Becoming cool in Chef John's eyes AND getting angry at grocery store cheese??!?
:SLAMS LIKE BUTTON:
I see its not only me picking up the bread crumbs.
Thanks Chef John. 💖I really look forward to making this. And someone mentioned ricotta lemon pancakes 😋😋😋 So much to try, so much to taste!! 🥰🥰🥰
OMG, this is awesome! I spend a lot of money on ricotta cheese when making lasagna.. I had no idea it was this easy and cheap to make.. Thanx so much!