I just want to say to please do not listen to the negative nasty people. You have helped me! I've been looking for exactly this! A method to make ricotta, I live in rural area in the US... Super rural, and I am so happy I found this, it's the perfect tutorial for me. THANK YOU!!!!
I have never made my own ricotta or any cheese, but after watching this, I think I'll def be trying this. My 19 yo son and I love ricotta- we will eat it straight out of the container! But it's expensive. I always make my own buttermilk bc it's expensive also, so maybe I should give making my own ricotta a try. It looks delicious! Thank you for posting!
Der Unterschied den man wissen sollte ... Vegetarisches Lab funktioniert sehr gut. Aber bei allen Käsesorten die eine längere Lagerzeit benötigen, kann der Käse einen Bitterton entwickeln. Ich habe es deshalb ausprobiert mit tierischem Lab bei Gouda und tatsächlich hatte der junge Gouda nach 6 Wochen keinen Bitterton. So arbeite ich seitdem bei Käse mit Reifezeit, nur noch mit tierischem. Lab .
I didnt realise that you needed to add renet again. Ive made ricotta by recooking whey but all i did was reheat the whey back upto 84-85 degrees Celsius/ 183 degrees Fahrenheit and the ricotta came upto the surface. Rather than delete my above comment ill leave it there and correct myself as i just realised that you didn't use whey but milk. Very interesting recipe. I would have thought that bringing the milk to the boil would ultra pasteurize it. Thankyou so much for sharing this recipe. Your a beacon of light in a dark TH-cam world filled with pretend acid based so called ricotta cheeses.
After making cheese or quark, I make Italian ricotta from the remaining whey by boiling and filtering. It is a low-fat whey cream cheese and not with ful milk. In this way, you have made two products from the milk at the same time. From 10 liters of milk you get 1 kg of cheese and about 400 grams of ricotta. This recipe in the video looks more like Indian paneer to me
@@christelschultz4021 I used this method recently and the curds were sour tasting. Is there a way to get rid of that taste or something I can add to counteract it?
@@ladyhogwild use only a littlebit acid ( 1-2 teespoon). Perhaps have it enough and then try it without of acid and cool it down bevor you filter with a tissoue.
@@ladyhogwildDem ricotta wird auch keine Sahne zugefugt. Ricotta ist fettarm. Der Molke-Frischkäse hat nur 40 Milligramm Fett auf 100 gramm. Es ist eben nur die fettarme Molke die zusätzlich noch ausgebeutet wird. Aus der Sahne wurde schon immer Butter gemacht. 😉
Hi Rosetta! I've made it with vinegar and lemon juice and yes the curds were tight and rubbery. I was hesitant to add cream as it's not authentic, but iI will try this with cow's milk for sure. I have finally found a small dairly that sells sheep's milk near my sister in law, so I am going to give it a try with that as well. My question is, with the sheep's milk, are the ratios still 1 gallon milk to 2 tsp. salt to 1 tsp. rennet? I assume I omit the cream? Would the method be the same? I've been making cannoli for a long time and I'm excited to finally make an authentic sheep's milk ricotta to fill the shells. Thank you in advance for any advice!
It's great, but just try to find cream that's NOT ultra pasteurized. I've tried Publix, Sprouts, Fresh Market, Harris Teeter, Lowes, Wegmans, Whole Foods and the health food store in Raleigh, NC, and I can't find it anywhere.
I live in the Philippines. I have never found ricotta here. There are goats here, so I could probably get goat's milk. But there is no rennet. Is there something else that can be used in place of it? I seem to recall seeing someone put vinegar.
I don’t understand why people make videos calling this cheese ricotta. It would be more accurate to call if ricotta style cottage cheese. When you throw away the whey, you are throwing away the protein that true ricotta is composed of: whey protein. The cheese that is left behind is composed entirely of casein. True ricotta only contains a small amount of casein.
Unfortunately, this is not ricotta cheese. Ricotta cheese is made with the remaining whey after an initial "cottage" or "farm" style cheese is produced. Ricotta is termed such because it is re-cooked.
That does look more like cottage cheese. Ricotta like everything else italian is so region or family specific. I have seen tons of other Ricotta recipies that are made differently, and presented by iltalians which they learned from their Nonna who learned from theirs. For this recipie, this may very well be what she was taught to be Ricotta, but the little Italian lady next door will make it a completely different way and get different results. Any recipie, this one included, is not wrong. It is what you know it to be. Cheese factories in Italy make mozzarella and then use just the whey to make Ricotta. Others make Ricotta with acid straight from the milk, others like here make it from the milk with renett. Whatever floats your boat. I need to make some today and will use whatever method is fastest, which is acid and milk. One day when I have a load of time, maybe I will try this one. I don't mind having the whey leftover because I use it for baking and marinating.
I appreciate all the details and history that Rosetta shares. This is helpful in making sure the process works in producing homemade ricotta successfully. You can easily fast forward if you don't want to hear parts of the video. I'm looking forward to using the rennet instead of white vinegar, which is what I usually use.
Hi ,I made your ricotta recipe last night and it turned out amazing.thank you for taking the time for teaching us how to make home made ricotta
I just want to say to please do not listen to the negative nasty people. You have helped me! I've been looking for exactly this! A method to make ricotta, I live in rural area in the US... Super rural, and I am so happy I found this, it's the perfect tutorial for me. THANK YOU!!!!
Thank YOU so much for taking the time to do this Presentation ... I really appreciate it and your time. More Please !!!
I have never made my own ricotta or any cheese, but after watching this, I think I'll def be trying this. My 19 yo son and I love ricotta- we will eat it straight out of the container! But it's expensive. I always make my own buttermilk bc it's expensive also, so maybe I should give making my own ricotta a try. It looks delicious! Thank you for posting!
Oh, I’m definitely going to try this. I did the one with the acid and it was “OK” but I want to make it authentically. Thank you.
I've made ricotta many times using your method. Absolutely love it. Thank you for sharing 💕💕
Agreed, nothing here in the USA is like true Italian Ricotta. I can't wait to try your recipe.
Thank you so much Rosetta - I have confidence to try this and now know you can use vegetable rennet (not animal)...
Der Unterschied den man wissen sollte ... Vegetarisches Lab funktioniert sehr gut. Aber bei allen Käsesorten die eine längere Lagerzeit benötigen, kann der Käse einen Bitterton entwickeln.
Ich habe es deshalb ausprobiert mit tierischem Lab bei Gouda und tatsächlich hatte der junge Gouda nach 6 Wochen keinen Bitterton.
So arbeite ich seitdem bei Käse mit Reifezeit, nur noch mit tierischem. Lab .
I didnt realise that you needed to add renet again. Ive made ricotta by recooking whey but all i did was reheat the whey back upto 84-85 degrees Celsius/ 183 degrees Fahrenheit and the ricotta came upto the surface.
Rather than delete my above comment ill leave it there and correct myself as i just realised that you didn't use whey but milk. Very interesting recipe. I would have thought that bringing the milk to the boil would ultra pasteurize it. Thankyou so much for sharing this recipe.
Your a beacon of light in a dark TH-cam world filled with pretend acid based so called ricotta cheeses.
This is amazing thank you for teaching us how to make homemade ricotta. Can you also show us how to make mozzarella?
Looking forward to trying. Is it okay to make a half portion?
Have you reached out to your local farmers that have goats and sheeps? Im pretty sure they'd love to try your traditional ricotta
Should I be using table cream (10%) or heavier whipping cream (35%)?
i think it should be 30
After making cheese or quark, I make Italian ricotta from the remaining whey by boiling and filtering. It is a low-fat whey cream cheese and not with ful milk. In this way, you have made two products from the milk at the same time. From 10 liters of milk you get 1 kg of cheese and about 400 grams of ricotta. This recipe in the video looks more like Indian paneer to me
Hello, do you add something to the whey to make ricotta because when i tried it it did not curdle
@@conchitasfarm803 1 or 2 spoon acid. Or CL . Calciumchlorid.
@@christelschultz4021 I used this method recently and the curds were sour tasting. Is there a way to get rid of that taste or something I can add to counteract it?
@@ladyhogwild use only a littlebit acid ( 1-2 teespoon). Perhaps have it enough and then try it without of acid and cool it down bevor you filter with a tissoue.
@@ladyhogwildDem ricotta wird auch keine Sahne zugefugt. Ricotta ist fettarm. Der Molke-Frischkäse hat nur 40 Milligramm Fett auf 100 gramm. Es ist eben nur die fettarme Molke die zusätzlich noch ausgebeutet wird. Aus der Sahne wurde schon immer Butter gemacht. 😉
Hi Rosetta! I've made it with vinegar and lemon juice and yes the curds were tight and rubbery. I was hesitant to add cream as it's not authentic, but iI will try this with cow's milk for sure. I have finally found a small dairly that sells sheep's milk near my sister in law, so I am going to give it a try with that as well. My question is, with the sheep's milk, are the ratios still 1 gallon milk to 2 tsp. salt to 1 tsp. rennet? I assume I omit the cream? Would the method be the same? I've been making cannoli for a long time and I'm excited to finally make an authentic sheep's milk ricotta to fill the shells. Thank you in advance for any advice!
It's great, but just try to find cream that's NOT ultra pasteurized. I've tried Publix, Sprouts, Fresh Market, Harris Teeter, Lowes, Wegmans, Whole Foods and the health food store in Raleigh, NC, and I can't find it anywhere.
Krogers, Bushes, VG’s and Meijer’s here in michigan
I live in the Philippines. I have never found ricotta here. There are goats here, so I could probably get goat's milk. But there is no rennet. Is there something else that can be used in place of it? I seem to recall seeing someone put vinegar.
Można zrobić ser ze zsiadłego mleka.
Yes I make ricotta weekly and always put white vinegar,it turns out delicious
OmG I can see the difference the remmit makes I just bought somet hanks !!!!
1 gallon equals how much litres? Please can anyone help me
4 liters..google it
google it.
4 liters is about 1 gallon + 1 cup
That's an unnecessary mean answer @@michelerenem
Bummer…mine did not set
IS THAT ANIMAL RENNENT OR VEGTABLE
Vegetable
she says what it is. Listen.
I don’t understand why people make videos calling this cheese ricotta. It would be more accurate to call if ricotta style cottage cheese. When you throw away the whey, you are throwing away the protein that true ricotta is composed of: whey protein. The cheese that is left behind is composed entirely of casein. True ricotta only contains a small amount of casein.
Unfortunately, this is not ricotta cheese. Ricotta cheese is made with the remaining whey after an initial "cottage" or "farm" style cheese is produced. Ricotta is termed such because it is re-cooked.
She literally spends the first 2 minutes of the video explaining this.
That’s what she said😡before you criticize open your ears😡
@@BS-j1965
Except that what she poured down the drain, the whey, is what is cooked a second time to get the ricotta.
That does look more like cottage cheese. Ricotta like everything else italian is so region or family specific. I have seen tons of other Ricotta recipies that are made differently, and presented by iltalians which they learned from their Nonna who learned from theirs. For this recipie, this may very well be what she was taught to be Ricotta, but the little Italian lady next door will make it a completely different way and get different results. Any recipie, this one included, is not wrong. It is what you know it to be. Cheese factories in Italy make mozzarella and then use just the whey to make Ricotta. Others make Ricotta with acid straight from the milk, others like here make it from the milk with renett. Whatever floats your boat. I need to make some today and will use whatever method is fastest, which is acid and milk. One day when I have a load of time, maybe I will try this one. I don't mind having the whey leftover because I use it for baking and marinating.
You must know that what you made is not "recooked" that is, it is NOT RICOTTA!!
someone trying to help people who may not have the ingredients.... to make the closest thing? Just stop Karen.
doubt you could even make a grilled cheese.....
@@michelerenemjust about to say the same!!! Some people just don’t listen😡
Too much talking.
God... she is giving me a headache..
You're just too dumb to follow.. Not her fault.
if that gives you a headache...??? I feel bad for you.. lmfao. You sound pathetic.
Too much talking, got so tired.
another pathetic person... How does it feel to be the lowest of the food chain??? You are... Embarrassing...
You talk to much
I appreciate all the details and history that Rosetta shares. This is helpful in making sure the process works in producing homemade ricotta successfully. You can easily fast forward if you don't want to hear parts of the video. I'm looking forward to using the rennet instead of white vinegar, which is what I usually use.
Just stick to your frozen pizza rolls.. We all know that's what you feed your poor kids.