Thank you for the not editing out the spill. It's nice to see reality. Since I saw your mishap, I'll avoid that one! Thanks also for video helping me save food and money. We're quite poor and try to homestead if only in a very small way.
You're welcome. I've had a few people tell me that I'm "the expert" and that I shouldn't include my mistakes. I do want to set an expectation that the food is going to turn out, but I think that the mistakes along the way are what makes the experience human. Good luck with the small scale homesteading. As this show gets bigger, that's my plan as well (personally...not for the show)
We are all learning. Being poor allows us to see and really appreciate things that those with a lot of money may not see or experience. I am grateful for those times as it makes me stretch/ grow in so many ways! Giving us life’s experiences that we can share with others. As you know, many are or will be in that place in the future. Share with one another the things you have learned through these trials and tribulations so, the will see they are not alone and how you have developed ways to make it. What a wonderful feeling it is to help one another! What a concept eh? We are so rich in many ways! God Bless you🙏🏼🙏🏼
nancy, it may not seem like it from day to day, but if our economy goes haywire or there is a natural disaster, you adn yours will be much less affected than those who have never had to be frugal. learn all yoou can and your family will be rich together!
For some reason, your videos give off a "Mr. Roger's Neighborhood" vibe. I really appreciate the suggestions and explanations for how to use milk that would otherwise go to waste. God bless you.👍
If you hang that ricotta in the cloth you will have a type of ricotta called impastata cheese. I use it for cannolis. All it is is ricotta cheese that has essentially had more moisture pulled out 🤌😁 AWESOME VIDEO. I really like how you keep the humanity within the video instead of not miraculously having mistakes 😂
Eh! No sabia que el ricotta es lo que conocemos como requesón. Me encanta con sal y epazote en quesadillas! Mi siguiente paso es aprender a hacer queso oaxaca (o queso de hebra/quesillo en otras partes de mexico) ya que donde vivo ahora no se consigue y el mozarella no sabe igual.
I'm from the north of Mexico. That type of cheese is commonly used in Mexico City. I'm not a fan. I prefer queso chihuahua, the soft cheese that we eat up north.
You mentioned utilizing the rest of the milk/ whey when making bread. I just want to make sure that after heating 2 times ( one for farmers cheese and one for ricotta) that the milk will still be able to be used for bread. You do an excellent job of describing and working in what seems a very small kitchen, showing us all it is possible to do so. Great job!
Thank you so much!!! I saw your original show on making Farmer's cheese yesterday and immediately subscribed. I was hoping I would get to see what you were going to do with the whey!!! You are a whey-good teacher and I thank you. Can't wait to see more episodes AND make your cheese myself.
Nice video. It was helpful to see you improvise when things weren't going as planned...glad you didn't edit that out to protect your ego. Mistakes can be great teachers! P.S. My wife has a great ricotta cookie recipe...if your interested let me know and I'll put in a good word for you.
Glad you pointed that out. There is a lot of joy in a job well done, especially with something like this with a little more chemistry involved. Thanks!
@@SelfServingSkillet I respect that! And you know what...I make the Same reaction every time I make something. But usually nobody see’s me. Haha. Much love!! 🤙 and I’m gonna go let my hunger inspire me in the kitchen. Haha. Thanks for teaching me something really cool.
One gallon of milk is about 3.69 where I live. Ricotta cheese is about 7.00 . I will definitely save money. I'm looking forward to making the Farmers cheese AND the Ricotta. Thank you so much!!!!❤ subbed👍
Thank you so much for this! I’ve always wanted to make my own cheese but never had the time to commit to it. Now I’m retired but suffer from ME/CFS so don’t have the energy to make a time consuming cheese (=nearly all of them) so am excited to try the easy, fast, farmers cheese you did, and very excited to make the following ricotta. Ricotta is so expensive where I live, it seems crazy not to try to make it myself! A use which many of the viewers may not know is making ricotta cheesecake!! The recipe I make is my husband’s favorite cheesecake, & I use orange zest & a few other baking ingredients & bake…so easy & delicious.
just watched this as the second part after your farmers cheese video. God bless you mate. this is the kind if thing that will be an absolute godsend in the near future considering the direction the economy is taking. You have likely made several families futures brighter with this. I have had farmers cheese before (but never homemade ricotta) and it's marvelous. better than store bought cream cheese IMO. Than you again.
Great video! Farmer's cheese to ricotta, amazing... and the left over whey is still great for using in baking, bread, cornbread, biscuits, even pancakes! Trust me, I've use it for all of those and it gives an extra layer of flavor that is amazing, and most importantly, nothing is wasted. Great channel, very useful and informative.
@@mehtarelingolien but as I understand WHEY has a ton of proteins and needs to be consumed in small amounts (I remember from another video of this creator).....so research real info before u do listen to a random human on internet
I had that cheese years ago in India of all places, a place called hampi. It was from goats milk, I remember she had all the bags hanging in the back of her hut draining. She used to make lovely cheese salad baguettes from the cheese. It tasted a bit sour but really fresh. She also made cheese and spinach pastrys called bourekas from the ricotta. Now I understand why she made those 2 things. She was very busy and was sold out early every day. Thanks for that. A house plant would go nice with art.
Bought a pasta maker and saw a recipe where the lady used a spinach and ricotta filling. As I’m learning new skills for prepping purposes I looked for a way to make ricotta and found your great content. New subscriber now. Thanks for sharing!
Idea for ricotta cheese: once tried South Beach diet. One of their recipes for a dessert was to add some sugar free fruit flavor jello to ricotta cheese. Wasn’t bad. In fact hubs thought it was yogurt.
I don't know what I'm missing. I did farmer's cheese and it came out awesome. Left the whey in fridge over night and tried to make ricotta and all I got was hot whey. At 190F there were no curds just hot whey.
same. and after much googling I found that it is said that you need SWEET WHEY to make ricotta not ACID WHEY which is what the lemon juice in the first video produces. I call shenanigans on this video using the same acid whey from the first video! I have just made more farmer's cheese with junket tablets (all I could get at a moment's notice) and it worked, this whey should be fine to make ricotta.. am about to try.
I really like how you show simple things as it should be, simple. I also appreciate that you use Celsius as well. I'll be trying your farmer's cheese and also the ricotta 👍
Another beauty of making at home, you know EXACTLY what has gone into the process. No additives, no chemicals or "natural flavors." Straight and pure as intended
Just got done successfully making some farmers cheese with the aid of your video and got to making this ricotta right away. I heated the whey to 190 but nothing happened. Tried adding a splash of vinegar and bringing it up to 200 but nothings changed. Is there a key step I’m missing or some variable I’m failing to consider?
Saw the one of you making the farmers cheese, liked it. Subscribed :) Nice easy directions makes it sound very doable. My daughter makes a ton of things from scratch, pickling, fermenting. I think she will like making cheese also. Thank you!
New subscriber here from Australia. There is something so mesmerising and satisfying about watching the cheese strain, isn't there? I learned so much from this. Thank you!
Omgosh, I have to give you such credit - a lot was spilling when you did the 2 pot method. This looks good, I'm going to try. My husband makes cottage cheese with local goat cheese then uses the left over whey to make clam chowder. It's outstanding. Thank you.
Just watched how to make farmer’s cheese from expired milk, Excellent video subscribed, but most importantly thank you for taking the time to make these videos. Doing something positive on youtube, i am game.
That was a fun episode and informative. I had just watched you make the the cheese balls from the milk so it was perfect. By the way the hamburger on the wall makes a huge difference 👍🏼👍🏼😂
Good job! Your site deserves name "Nothing wasted". I love this way of thinking and saving resources. Now I do not need to buy 2 yogurt makers and fermenters. BTW I found on Amazon the girl that sells cheese cloth- I like it so much because it's another one who adopted NW attitude. It was 3-4 years ago and I still use the first piece- it's that steady and not expensive considering it's quality. I remember that she makes a lot of things, even candles.
There’s a good reason you wanted to avoid using *that* cheesecloth! I hope they didn’t get you to pay more than $2-$3. You’ll love using cheesecloth when you’ve got a good one 🤗🤗🤗
Oooo I have a strainer with small holes, perfect! I think I made cheese for my daughters wedding using your recipes. I made Italian pastries! Big hit! Thanks!
Wonderful information and wonderful video. Don't you hate it when you just can't pour out of a particular vessel? So, you get two kinds of cheese out of milk and both those cheeses cost at least twice as much as the milk - sweet! Thanks for sharing your knowledge.
I make farmer's cheese all the time and never knew what to do with all the whey-it always felt like such a waste throwing it away. Well, I'll never do that again! Can't wait to try it.
Thanks for sharing, very important message too!! never waste!! And ‘best before’ dates are not ‘goes bad and is dangerous after’ dates! One thing though, it’s not free food. The heating costs money and the time invested is capital too! But great stuff 👍🏼
The authentic cheese making man... your energy is inspiring and fun for us all. Let your hunger be your inspiration yay..... keep it real we love the truth and reality of your videos. Bless you 🙏🏼
idk why him standing there staring at the cheese at 4:19 - 4:25 cracked me up so much but it did lol. so glad i found this video 2 years later! i am someone who goes through a lot of cheese and ends up with a lot of out of date milk (i always end up drinking less than i think i will), so this video and the last one will be super helpful in the future :D
I make yogurt and there is always whey left over but never enough to make ricotta. Perhaps I should double up and do just that. Thanks for the great video. You kept it real. :)
This guy is the messiest cook I have seen. You are straight to the point, other channels seems to drag on and on when explaining something. Subscribed.
YOU do such a and job, please never edit out the mistakes drips and all. Julia Child never edited out her mistakes, I can still remember when she dropped the lobster and it was so funny.
Came across this video a few days ago. I lined up the kitchen gals at work to save me any expired milk. I was given 6Lts last night. So I’m going to try this. See how we go. 👍🏻 P/S… love the look that waves across your face when you taste the cheese… it’s like pure heavenly bliss 😃
Something a little sweet you can do with Ricotta. There is a little sweet my family would make that I do today from ricotta cheese. I believe it is very similar to the filling used in cannolis and other similar desserts. You just take a small tub (or homemade!) of ricotta, sweeten it to taste, with cinnamon and there you go. And if it rests overnight before serving in a custard cup (with a maraschino cheery atop) it will taste that much better. You can also add almost anything you like to it, i.e., chocolate shavings, chopped maraschino cherries (or just a little of the syrup it comes in), lemon or orange spritz (the fine spray that comes from the peel when you squeeze it into the air), or anything at all. I like mine pretty sweet but since I'm older and sugar can be a problem, I will make it with splenda just for myself, or you can split splenda with regular sugar to cut back on the calories. Also, this works just as well with low fat ricotta and far reduces the calories as well.
Do you have to let the whey cool in fridge or can you immediately reheat after making farmers cheese? Also will whey from greek yogurt still make ricotta?
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Thank you for the not editing out the spill. It's nice to see reality. Since I saw your mishap, I'll avoid that one! Thanks also for video helping me save food and money. We're quite poor and try to homestead if only in a very small way.
You're welcome. I've had a few people tell me that I'm "the expert" and that I shouldn't include my mistakes. I do want to set an expectation that the food is going to turn out, but I think that the mistakes along the way are what makes the experience human. Good luck with the small scale homesteading. As this show gets bigger, that's my plan as well (personally...not for the show)
We are all learning. Being poor allows us to see and really appreciate things that those with a lot of money may not see or experience. I am grateful for those times as it makes me stretch/ grow in so many ways! Giving us life’s experiences that we can share with others. As you know, many are or will be in that place in the future. Share with one another the things you have learned through these trials and tribulations so, the will see they are not alone and how you have developed ways to make it. What a wonderful feeling it is to help one another! What a concept eh? We are so rich in many ways! God Bless you🙏🏼🙏🏼
@@SelfServingSkillet Chef John said “I make these mistakes so you don’t have to!” ( on Food Wishes)
You could use it for fermenting
Bodyfoody...is a channel where she does a lot of it
nancy, it may not seem like it from day to day, but if our economy goes haywire or there is a natural disaster, you adn yours will be much less affected than those who have never had to be frugal. learn all yoou can and your family will be rich together!
I love seeing someone cooking in a REAL home kitchen that is tiny! I remember the days of trying to cook in my apartments on the east coast
His reaction when he tries the cheese at the end is so adorable 😂
For some reason, your videos give off a "Mr. Roger's Neighborhood" vibe. I really appreciate the suggestions and explanations for how to use milk that would otherwise go to waste. God bless you.👍
If you hang that ricotta in the cloth you will have a type of ricotta called impastata cheese. I use it for cannolis. All it is is ricotta cheese that has essentially had more moisture pulled out 🤌😁 AWESOME VIDEO. I really like how you keep the humanity within the video instead of not miraculously having mistakes 😂
Agreed
How long do you hang it? Would you share your filling recipe?
Yummy! ❤
I adore the stoic shot of you watching the cheese drip!!!! Areal man doing real things making real food! I love it! Instant classic! XOXO
In Mexico the ricotta is called Requesón. I've always liked it even better than the farmer cheese. Now I feel inspired to make some.
Have fun! Let me know how it turns out.
Eh! No sabia que el ricotta es lo que conocemos como requesón. Me encanta con sal y epazote en quesadillas!
Mi siguiente paso es aprender a hacer queso oaxaca (o queso de hebra/quesillo en otras partes de mexico) ya que donde vivo ahora no se consigue y el mozarella no sabe igual.
I'm from the north of Mexico. That type of cheese is commonly used in Mexico City. I'm not a fan.
I prefer queso chihuahua, the soft cheese that we eat up north.
You mentioned utilizing the rest of the milk/ whey when making bread. I just want to make sure that after heating 2 times ( one for farmers cheese and one for ricotta) that the milk will still be able to be used for bread. You do an excellent job of describing and working in what seems a very small kitchen, showing us all it is possible to do so. Great job!
You can and you should. Remember that neither time is the milk coming to a boil.
What if it did come to a boil???
@@MrHalted it’ll be burnt
@@SelfServingSkillet and that is used as a substitute for the water in the bread recipe? What other recipes can the water be substituted for whey?
@@sweetreat30 I think you could use it for making pizza dough as well. You can freeze the pizza dough until you are ready to use it.
Thank you so much!!! I saw your original show on making Farmer's cheese yesterday and immediately subscribed. I was hoping I would get to see what you were going to do with the whey!!! You are a whey-good teacher and I thank you. Can't wait to see more episodes AND make your cheese myself.
This is the funniest milk pun I've ever curd.
I did the exact same thing.
Yessss me too 👍🏻👍🏻
I did the same thing. 😀
I did this and didn’t get the foam u did what did I do wrong?
"I know it's gonna work, but seems like alchemy!" Lol same - love it
Every time
Nice video. It was helpful to see you improvise when things weren't going as planned...glad you didn't edit that out to protect your ego. Mistakes can be great teachers!
P.S. My wife has a great ricotta cookie recipe...if your interested let me know and I'll put in a good word for you.
That sounds delicious. Yes please!
Just made farmer’s cheese it came very good, tomorrow I will make ricotta, thanks for good recipe.
I love how excited you get when it comes out good. 🤣🤣🤣 I 100% feel your vibes. These free cheese videos were so much fun to watch!
Glad you pointed that out. There is a lot of joy in a job well done, especially with something like this with a little more chemistry involved. Thanks!
@@SelfServingSkillet I respect that! And you know what...I make the Same reaction every time I make something. But usually nobody see’s me. Haha. Much love!! 🤙 and I’m gonna go let my hunger inspire me in the kitchen. Haha. Thanks for teaching me something really cool.
One gallon of milk is about 3.69 where I live. Ricotta cheese is about 7.00 . I will definitely save money. I'm looking forward to making the Farmers cheese AND the Ricotta. Thank you so much!!!!❤ subbed👍
Our milk is now 6.79 and ricotta 9.49. But that's organic. I'm going to buy store brand it's 4$. Will save a ton with 7 kids.
I like that you concern to convert it to Celsius or litters for us who not used to American term 😊
Thank you so much for this! I’ve always wanted to make my own cheese but never had the time to commit to it. Now I’m retired but suffer from ME/CFS so don’t have the energy to make a time consuming cheese (=nearly all of them) so am excited to try the easy, fast, farmers cheese you did, and very excited to make the following ricotta. Ricotta is so expensive where I live, it seems crazy not to try to make it myself! A use which many of the viewers may not know is making ricotta cheesecake!! The recipe I make is my husband’s favorite cheesecake, & I use orange zest & a few other baking ingredients & bake…so easy & delicious.
just watched this as the second part after your farmers cheese video. God bless you mate. this is the kind if thing that will be an absolute godsend in the near future considering the direction the economy is taking. You have likely made several families futures brighter with this. I have had farmers cheese before (but never homemade ricotta) and it's marvelous. better than store bought cream cheese IMO. Than you again.
Some vanilla and powdered sugar and you have cannoli filling OR the filling inbetween the layers of a Cassata cake
That sounds awesome? I never made cannolis before, but now I might just have to.
Make those cannollis.
Great video! Farmer's cheese to ricotta, amazing... and the left over whey is still great for using in baking, bread, cornbread, biscuits, even pancakes! Trust me, I've use it for all of those and it gives an extra layer of flavor that is amazing, and most importantly, nothing is wasted. Great channel, very useful and informative.
Do I just store whey with out curds and ricotta (I made cheese and ricotta already) then use as an baking additive in say biscuits ...??
@@chk3700 Yes. Freeze it! 1 cup plastic containers are great for this. Whey is already measured and simple to defrost.
So you would use whey like buttermilk?
@@mehtarelingolien yes, it's a great substitute for Buttermilk as it contains no fat, only vitamins and minerals.
@@mehtarelingolien but as I understand WHEY has a ton of proteins and needs to be consumed in small amounts (I remember from another video of this creator).....so research real info before u do listen to a random human on internet
I had that cheese years ago in India of all places, a place called hampi. It was from goats milk, I remember she had all the bags hanging in the back of her hut draining. She used to make lovely cheese salad baguettes from the cheese. It tasted a bit sour but really fresh. She also made cheese and spinach pastrys called bourekas from the ricotta. Now I understand why she made those 2 things. She was very busy and was sold out early every day. Thanks for that.
A house plant would go nice with art.
Bought a pasta maker and saw a recipe where the lady used a spinach and ricotta filling. As I’m learning new skills for prepping purposes I looked for a way to make ricotta and found your great content. New subscriber now. Thanks for sharing!
Idea for ricotta cheese: once tried South Beach diet. One of their recipes for a dessert was to add some sugar free fruit flavor jello to ricotta cheese. Wasn’t bad. In fact hubs thought it was yogurt.
When I was a kid 56 yrs ago...lol. My mom would take cottage cheese mix in powdered jello and add fruit. We thought it was amazing! I still like it.
Very good instructor. Keep posting,. Thanks.
Thanks, will do!
I don't know what I'm missing. I did farmer's cheese and it came out awesome. Left the whey in fridge over night and tried to make ricotta and all I got was hot whey. At 190F there were no curds just hot whey.
Same
Same
I thought so as well. Should acid be added?
th-cam.com/video/hFuuyS78aPg/w-d-xo.html&ab_channel=RoseRedHomestead
same. and after much googling I found that it is said that you need SWEET WHEY to make ricotta not ACID WHEY which is what the lemon juice in the first video produces. I call shenanigans on this video using the same acid whey from the first video! I have just made more farmer's cheese with junket tablets (all I could get at a moment's notice) and it worked, this whey should be fine to make ricotta.. am about to try.
I really like how you show simple things as it should be, simple. I also appreciate that you use Celsius as well. I'll be trying your farmer's cheese and also the ricotta 👍
I did it I made farmers cheese this morning 😊
Another beauty of making at home, you know EXACTLY what has gone into the process. No additives, no chemicals or "natural flavors." Straight and pure as intended
Love the background music.
Just got done successfully making some farmers cheese with the aid of your video and got to making this ricotta right away. I heated the whey to 190 but nothing happened. Tried adding a splash of vinegar and bringing it up to 200 but nothings changed. Is there a key step I’m missing or some variable I’m failing to consider?
Saw the one of you making the farmers cheese, liked it. Subscribed :) Nice easy directions makes it sound very doable. My daughter makes a ton of things from scratch, pickling, fermenting. I think she will like making cheese also. Thank you!
New subscriber here from Australia. There is something so mesmerising and satisfying about watching the cheese strain, isn't there? I learned so much from this. Thank you!
Ricotta is Italian for recooked. I’m curious who figured out that there was more cheese to be made from the whey leftover from making cheese.
someone's grandma
I'm in love with you kitchen space
I had to really transform it to make it work
I love seeing the joy on your face when you taste what you've made!
Thanks mate, I also made the Farmers Cheese.. now i watching to see this Ricotta. Thanks for teaching us
I just found you! I AM LOVING THIS CHANNEL!!!
Mind: BLOWN! Love the artwork! Instead of watching you do dishes at the end, I thought we might get to see you mopping the floor?
That was a paper towel job off camera
PERFECT FOR STUFFED SHELLS and MARANARA sauce! Thanks for the know how!
Omgosh, I have to give you such credit - a lot was spilling when you did the 2 pot method. This looks good, I'm going to try. My husband makes cottage cheese with local goat cheese then uses the left over whey to make clam chowder. It's outstanding. Thank you.
Thank you! I appreciate you!
Your videos are so fun & informative
Thank you!🙏
The laugh after tasting! Love it! I just made yogurt and letting it drain so I'm giddy too! I'll be making ricotta tomorrow!
Just watched how to make farmer’s cheese from expired milk, Excellent video subscribed, but most importantly thank you for taking the time to make these videos. Doing something positive on youtube, i am game.
I really appreciate you saying so!
I am eating my farmer's cheese I made yesterday from your video, whilst watching this to use my whey :D
Don't change bud you're not to wordy or quit I think you're nailing it. thank you for the video
Wow I never knew how to do this...I can't wait to try it!
This is SO AWESOME! Now I know what to do with the milk my grandkids don't drink!!! YAY and Thank you again
That was a fun episode and informative. I had just watched you make the the cheese balls from the milk so it was perfect. By the way the hamburger on the wall makes a huge difference 👍🏼👍🏼😂
That old kitchen was ridiculous. I do miss the gas stove though.
Love this and subscribed after both videos ( paneer and ricotta) Question, did you purpose the whey again? Bread? Or?
Enjoy what you doing,brings back memories, thanks mate !
Glad to hear it
Thank you so much....this is like the 6th ricotta cheese from whey video i watch and i kept hoping somebody would give amounts from start to finish.
Nice job on going to try thank you
You answered the question about reusing the cheese cloth. Great videos. Thanks!
I'm so happy i found your channel!!!!
You are showing me all these lost skills I always wanted to try
Homemade ricotta is the best! I’ve made it several times now, and I don’t think I’ll ever buy it again.
Good job! Your site deserves name "Nothing wasted". I love this way of thinking and saving resources. Now I do not need to buy 2 yogurt makers and fermenters. BTW I found on Amazon the girl that sells cheese cloth- I like it so much because it's another one who adopted NW attitude. It was 3-4 years ago and I still use the first piece- it's that steady and not expensive considering it's quality. I remember that she makes a lot of things, even candles.
There’s a good reason you wanted to avoid using *that* cheesecloth! I hope they didn’t get you to pay more than $2-$3. You’ll love using cheesecloth when you’ve got a good one 🤗🤗🤗
Yep, I've since found better options
Can’t wait to try this.
New viewer. I like theme "nothing wasted"🧀🍀
That is the goal. Glad to have you!
I tried this and got nothing. I appreciate how well you explain things in your videos!
Oooo I have a strainer with small holes, perfect! I think I made cheese for my daughters wedding using your recipes. I made Italian pastries! Big hit! Thanks!
Wonderful information and wonderful video. Don't you hate it when you just can't pour out of a particular vessel? So, you get two kinds of cheese out of milk and both those cheeses cost at least twice as much as the milk - sweet! Thanks for sharing your knowledge.
Ah pouring out of vessels. Such a curse. Thank you and you're welcome.
I just made some farmers cheese based on your previous video to this and I'm excited to make some ricotta cheese now
Fantastic thank you 😊
I make farmer's cheese all the time and never knew what to do with all the whey-it always felt like such a waste throwing it away. Well, I'll never do that again! Can't wait to try it.
Subscribed on the basis of this and the prior farmer's cheese episode. Lovely homely style and simple presentation.
Thanks from the UK and good luck!
Welcome aboard!
Thanks for sharing, very important message too!! never waste!! And ‘best before’ dates are not ‘goes bad and is dangerous after’ dates! One thing though, it’s not free food. The heating costs money and the time invested is capital too! But great stuff 👍🏼
i'm about to do your farmer's cheese video after this one. i love your videos my guy, never stop cooking :)
Will do. Thank you!
Had lettuce, olives, fermented cabbage, tomatoes w yr ranch
Terrific!!
The authentic cheese making man... your energy is inspiring and fun for us all. Let your hunger be your inspiration yay..... keep it real we love the truth and reality of your videos. Bless you 🙏🏼
I appreciate that!
i love your show ! i hope you are very successful .
Nice channell man, just found you, can't wait to try making myself some paneer for a curry with fresh naan.
Let me know how it turns out.
I liked these 2 eps, very informative.
idk why him standing there staring at the cheese at 4:19 - 4:25 cracked me up so much but it did lol. so glad i found this video 2 years later! i am someone who goes through a lot of cheese and ends up with a lot of out of date milk (i always end up drinking less than i think i will), so this video and the last one will be super helpful in the future :D
Thanks so much, I happy I found your channel.
I make yogurt and there is always whey left over but never enough to make ricotta. Perhaps I should double up and do just that. Thanks for the great video. You kept it real. :)
Yogurt? I need to make that! Thanks for the idea…I’m always forgetting. 😘
You can make the bread with the whey or buttermilk water that is left remaining.
I'm a huge advocate for putting whey to good use. I use it whenever I can.
I'm so impressed and enamored with your channel! Kudos
I'm so glad I came across your channel. Love how you teach
Wow, milk just keeps on giving!!! Thanks man.
You bet!
Love this
Let your hunger be your inspiration. I like you already. I just subscribed. Please keep giving more videos. You are awesome.
This guy is the messiest cook I have seen. You are straight to the point, other channels seems to drag on and on when explaining something. Subscribed.
I don't think he's messy _generally;_ it's just very tricky to pour from a large, tall, bubbling vat of whey when your pot has no lip _whatsoever!_
Reality Show😍
YOU do such a and job, please never edit out the mistakes drips and all.
Julia Child never edited out her mistakes, I can still remember when she dropped the lobster and it was so funny.
Loved it thank you , we made mozzarella and then use this for ricotta
Sounds great!
I’m trying your farmers cheese and ricotta tomorrow! Wish me luck!
Thanks!
Great video!
Came across this video a few days ago. I lined up the kitchen gals at work to save me any expired milk. I was given 6Lts last night. So I’m going to try this. See how we go. 👍🏻
P/S… love the look that waves across your face when you taste the cheese… it’s like pure heavenly bliss 😃
I really like your videos!
I appreciate that!
Something a little sweet you can do with Ricotta.
There is a little sweet my family would make that I do today from ricotta cheese. I believe it is very similar to the filling used in cannolis and other similar desserts. You just take a small tub (or homemade!) of ricotta, sweeten it to taste, with cinnamon and there you go. And if it rests overnight before serving in a custard cup (with a maraschino cheery atop) it will taste that much better.
You can also add almost anything you like to it, i.e., chocolate shavings, chopped maraschino cherries (or just a little of the syrup it comes in), lemon or orange spritz (the fine spray that comes from the peel when you squeeze it into the air), or anything at all.
I like mine pretty sweet but since I'm older and sugar can be a problem, I will make it with splenda just for myself, or you can split splenda with regular sugar to cut back on the calories. Also, this works just as well with low fat ricotta and far reduces the calories as well.
Great video.
I love ricotto cheese on top my salads.
When you go to make the ricotta do you need to refrigerate the whey first or can you ❤immediately reheat it to 190 after straining out the curds?
New to your channel, just watched you making farmers cheese then thus. Great site. Curds & whey reminded of my gram. Thanks
At 6:07 into the video you turned into jack black for a bit lol. Love it!
That's my kinda burger :-))), great cheese videos. Thanks.
Do you have to let the whey cool in fridge or can you immediately reheat after making farmers cheese? Also will whey from greek yogurt still make ricotta?
This was my question exactly! But I don’t see an answer. : ( Came to the comments just for this reason.
Dude this channel is awesome!
Hey, thanks!
Trying this out
So cool the same milk? Wow I will do this again.