Ricotta/ paneer is made by two ways - 1) As shown above curd into milk 2) While preparing Ghee/Butter from milk cream- curd is added to the butter milk that remains. # Interesting to see sheep ricotta bcoz that's what Romans had as a source of milk until Water Buffaloes were imported to Naples.
This is exactly how my grandma use to make ricotta! I'm so glad to know that someone is still keeping it alive! It is truly a delicious and unique product! Store bought doesn't even compare!
Claudia, this amazing companion video "extra" to the Caciofiore origin story is so cool! Luigi seems to really love his work & explaining the process. Also, even though I know that technically, Ricotta is not a cheese, please don't tell my grandmother that, when she makes her famous Lasagna with Ricotta cheese! 🤣 I truly enjoy your videos so much!! 💯
Great video! I had to watch it twice to fully understand the process. Plus, I was wondering if "no fat" and "low fat" were synonymous in Italy. No, they are not. As I confirmed on a rather informative website called: CheeseScientist, Ricotta is "low" fat. Now, if only someone would invite me to 🇮🇹 so I could taste the real thing as I refuse to purchase a grocery store version.
I wonder if it's sharper on the tongue than a m cow's milk ricotta? Please tell us, Claudia! I am intrigued to taste that one with the cartoon rennet. Fascinating stuff, like actual real people doing actual real work which they obviously enjoy .these videos are a real delight, Claudia. Please keep investigating 😊❤🎉
Ricotta is what's known as a "whey cheese". Since most of the fat is used up in the primary cheese production, the whey consists of mostly protein and sugars (lactose). It's not completely fat free, but it's close.
Interesting to observe the production and hear the views of the producer. I keep asking local cheese producers here for ricotta, but although Italian gastronomy is a source of inspiration in Norway, local ricotta still seems nigh impossible to find. Sure, we can find ricotta from the big Italian dairies, but it seems we need to go to Italy to find the artisanal stuff.
Wondering if you could use the whey from sheep milk to create protein powder as sports nutrition supplement which some people who don't tolerate cows milk could use.
Hey, love your videos, have done for years. I often skip them initially because I don’t recognise it’s you from the thumbnail. Please consider changing the style of thumbnail so it includes an image of you. Nearly all successful TH-camrs do this, don’t they… I guarantee it will increase your click rate right away and will increase your views exponentially.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Thanks for showing us english speakers all these amazing places
Thank you for watching!
Yay, Luigi! Could watch him all day.
Yay! More Claudia!
Couldn't have said it better, myself lol
Ricotta/ paneer is made by two ways -
1) As shown above curd into milk
2) While preparing Ghee/Butter from milk cream- curd is added to the butter milk that remains.
# Interesting to see sheep ricotta bcoz that's what Romans had as a source of milk until Water Buffaloes were imported to Naples.
This is exactly how my grandma use to make ricotta! I'm so glad to know that someone is still keeping it alive! It is truly a delicious and unique product! Store bought doesn't even compare!
Thank you so much for creating all of these amazing cheese and cooking documentaries.
You're the best, keep'em coming!👍🍻
Quella ricotta deve essere una favola di leggerezza e sapore. Bellissimo seguito al video sul formaggio caciofiore ❤
Claudia, this amazing companion video "extra" to the Caciofiore origin story is so cool! Luigi seems to really love his work & explaining the process. Also, even though I know that technically, Ricotta is not a cheese, please don't tell my grandmother that, when she makes her famous Lasagna with Ricotta cheese! 🤣 I truly enjoy your videos so much!! 💯
Another great video Claudia, keep them coming!
This feels like a very high quality video, thank you for making such a great video
Looove this channel. Thank you for taking us along!
Take care
Welcome 🥳
I absolutely love the passion they have for making cheese. I wish I could try some!
When I lived in Rome, I often went to Lago Bracchiano to take a swim and eat in the nearby village. Lovely countryside
Nice. I just watched your Caciofiore di Columella video yesterday.
Perfect way to introduce your videos, Claudia. Especially for those with short attention spans, but really want to delve into your brand/channel. 👍
Thank you!!
That's another beautiful video Claudia !! Appreciate the hard work
Great video, I learned so much from such short episode
Another amazing video! the pepper looks so good on the fresh cheese :)
Great video! A suggestion for a future one: La Tur cheese, a blend of cow, sheep, and goat milk
Great video! I had to watch it twice to fully understand the process. Plus, I was wondering if "no fat" and "low fat" were synonymous in Italy.
No, they are not. As I confirmed on a rather informative website called: CheeseScientist, Ricotta is "low" fat.
Now, if only someone would invite me to 🇮🇹 so I could taste the real thing as I refuse to purchase a grocery store version.
love your channel
Something I learned a while back about “how stuff is made”. If it’s a food you like, don’t watch how it’s made if you want to keep liking it😅
I wonder if it's sharper on the tongue than a m cow's milk ricotta? Please tell us, Claudia! I am intrigued to taste that one with the cartoon rennet. Fascinating stuff, like actual real people doing actual real work which they obviously enjoy .these videos are a real delight, Claudia. Please keep investigating 😊❤🎉
I actually find sheep's milk ricotta more delicate! There's something in the texture that makes it milder and more creamy. Thank you for watching🧡
when the world around us is falling apart, is pleasant to find solace in here
🧡
Nice. So nice. I would like to separate the curds, looks so fascinating 😊
in cheeses made from curds it's the acidity that determines if it will melt well or not, not the fat content.
Ricotta is what's known as a "whey cheese". Since most of the fat is used up in the primary cheese production, the whey consists of mostly protein and sugars (lactose). It's not completely fat free, but it's close.
great video
Must taste amazing eh ! Non fat too ❤amazing Italianos
Interesting to observe the production and hear the views of the producer. I keep asking local cheese producers here for ricotta, but although Italian gastronomy is a source of inspiration in Norway, local ricotta still seems nigh impossible to find. Sure, we can find ricotta from the big Italian dairies, but it seems we need to go to Italy to find the artisanal stuff.
Yes it’s very hard to find abroad as it perishes so quickly 🥲 maybe some local cheesemakers might make it with their leftover whey?
Wondering if you could use the whey from sheep milk to create protein powder as sports nutrition supplement which some people who don't tolerate cows milk could use.
I remember my nonna used to prepare cardoon by boiling then breading and frying it.
Ohh this sounds great. How did they taste?
@@claudia-romeo Great, like everything she made. I've seen cardoon in my local Italian grocery store and have thoughts of making them...
YUM
Since this sheep ricotta uses vegetable rennet, are they suitable for Lenten fast or any religious fasting rituals that forbids all forms of meat?
👍
Hey, love your videos, have done for years. I often skip them initially because I don’t recognise it’s you from the thumbnail. Please consider changing the style of thumbnail so it includes an image of you. Nearly all successful TH-camrs do this, don’t they… I guarantee it will increase your click rate right away and will increase your views exponentially.
Thank you for watching for so many years! I will keep this in mind!
I have never ever heard of ricotta being low in fat??!
Well, it is. Relatively. Lower then salad? No. Lower than cheddar? Big time
WHAT! NO GLOVES? EUWWWW!!!!
FIRST!