Paisano, as a fellow Italian I absolutely LOVE how easy you make the Recipes look compared to other that have to make it Difficult, Italian food should be made Simple with the BEST ingredients & with Love, That is the Italian way and that is why Italian Food is the BEST and Number 1 Food in the world. Thank you for all of your hard work.
I love the pattern that your rice basket made on the cheese! I really appreciate your creativity in using alternative equipment, an not having to purchase specialized equipment.
OK, I am convinced, I have to try to try this. Till now I only prepared fresh cheese, (túró we call in Hungarian, similar to ricotta) but now it is time to take a step forward and to make cheese.
Wow! Your English is getting better and better. First question: is it cacio ricotta or cacio ricorra, as in the title? Second question: did you raise the temperature to 90 C to pasteurise the milk or is the milk already pasteurised. Third question: do you have the recipe for the ham? It's going to be my next project in October. Thank you.
😱 thank you was a mistake 90 C it’s part of the recipe you should do it The homemade ham is already on the channel Next month probably also the prosciutto
Hello ! Thank you for this interesting new recipe using milk treated at a high temperature. Unfortunately my first trial failed (curd would not form) so I repeated it but as seen in some other recipes, in the second trial I did not add the salt before ripening and coagulating. Instead, I salted the cheeses directly by sprinkling 1 tsp each on both sides after about 10 h of draining. I have a theory base on previous efforts with crescenza that adding salt before rennet can be problematic (resulting in curd that is extremely weak) when using pasteurized and homogenized milk.
@@ClydeD1337 Check out Gavin Webber his channel is all about cheese making. Gavin adds calcium chloride into his milk before the cultures and rennet because it adds more soluable calcium to the milk and sets a better curd in his experience.
Great video, simple recipe and patience I'm gathering the ingredients to make this in the near future. Only thing with the video is I would have liked a bit of a discription of how the cheese tasted and the texture.🙂
I did not know you could set this cheese and dry it. I only see it in the supermarket in the plastic container where it is very wet. I will try this with the cheese cloth. I found a farmer where I can get milk from, very excited.
It is really spettacolare! Gonna have to try this one too. The first one I did was that "home made cheese". I'm still waiting to try it. It's been 4 days today. :D
Hello, Thanks for your excellent videos. You are a great teacher. Is there a way to see the Cacioricotta ingredients and the process written out ? I'm trying to take notes as I watch, but am afraid of missing something. When are you going to publish a cookbook?
Ciao I made this cheese two days ago and it is still soft in the fridge. When you had it in the fridge over night did you have weight on top of the cheese to remove the moisture. Also when you were removing the curds from the pot they were very wet but toward the end in the strainer they were thick any advice. Love your shows
I subscrib me now because I like the way you cooking. We have cows and Milk and I make, cheese and tomato sauce in the jar for all the year.The food make me happy too. Sorry for my poor english, thanks!
I just love your videos 🥰 you have taught me so much. Could you do a shelf stable cheese that last years. Times are bad now. People should stock up all they can.
my curd is so smal it blended with the whey it got so thic i put it in the basket with cheese cloth and waited 8h and it dosnt whant to dry what shuld i do?
Spectacular! can you explain why it is need to to head to 90C and then cool to 40C? i can understand that maybe traditionally when using raw milk this would make sense (in order to pasteurize) but if we are using pasteurized milk, why can we just warm the milk to 40C ?
For this recipe you need to reach 90*C degrees, the name of this cheese means cooked again ( ricotta) 😉 the milk will change 😬 sorry I am not able to explain in English
Brother you make fantastic and unique video which is very Interesting and helpful but I have a suggestion for you Please bought a mic and basic equipments to making video
Another great recipe. Does your basket get saturated with the milk/cheese? Love your new kitchen, nice to see you have some more room to work. Does not look like Italy outside.....;)
Pepperoni is not Italian. Actually the word Peperoni (only 1 P) means Pepper in Italian, the vegetable (the big red,yellow and green ones, not black pepper). Nobody has a clue about how the Italianword for Pepper became the word for a spicy sausage in the USA,but somehow it happened haha. So mate,pepperoni is not Italian, hence he's not going to do it, as we really don't have it (nor need it) here in Italy. That for us is kind of a spicy salame, salame piccante, so maybe you can ask him to do salame piccante, that's something he definitely knows well :)
Thank you for wonderful recipes! Could you advise where to buy Rennet in Italy (not from online stores)? Haven't seen it in supermarkets. Is it sold in pharmacies?
For those having trouble with the cheese texture turning up correctly...try using Animal Rennit. And/or letting it set longer. I think climate/region or elevation has something to do with the varying results.at home.
ray burke I did use animal liquid rennet. Mine was a total disaster. It was grainy and didn’t curd nor set up. I followed the video to a t. I’d like to try again but would like to figure out what went wrong so I don’t waste another gallon of milk. Any suggestions would be appreciated!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I watch this guy for his accent alone.
Me too he is so cute
And that hand-twirling when he has a success!
😂 😂
@@zannajoyce6698 spectacular 😂😂
Me too, I love his accent!
Paisano, as a fellow Italian I absolutely LOVE how easy you make the Recipes look compared to other that have to make it Difficult, Italian food should be made Simple with the BEST ingredients & with Love, That is the Italian way and that is why Italian Food is the BEST and Number 1 Food in the world. Thank you for all of your hard work.
Thanks for watching and sharing the videos 👍🏼😉 big hug from Italy
I've really got to try this one... another amazing, straight forward set of recipe instructions... brilliant!
I love the pattern that your rice basket made on the cheese! I really appreciate your creativity in using alternative equipment, an not having to purchase specialized equipment.
Its heartening to see you healthy and well.. Love from india..
Yet another lovely recipe, I think if he lived in Australia he would have his own TV show.
Spectacular/ thanks for sharing/ will definitely give it a try
👍🏼 bravo 😉 let us know when you taste it 😋
OK, I am convinced, I have to try to try this. Till now I only prepared fresh cheese, (túró we call in Hungarian, similar to ricotta) but now it is time to take a step forward and to make cheese.
🥳 keep us updated 👍🏼
I love it when he tastes his creations and how he signals how good it is with his hand!! xoxo
😂👍🏼 thanks
Semplicemente spettacolare!!!, Grazie.
😂👍🏼😉 esatto
This cheese has an amazing characteristic: it matures in a month what it takes the others a year. Can be used to grate over pasta in 15 to 20 days
Yes 👍🏼 it is possible
love from Sri Lanka.. watching all your curing and fermenting vedios.. biggest fan from South Asia 🇱🇰
Thanks my friend 👍🏼 please share the videos all over South Asia 😉
You have a stunningly beautiful kitchen!
Thanks 😊 I will let it know to my friend Ginette 👍🏼
Looks delicious! Thank you for another wonderful recipe. Taste of Italy... yum
Spectacular 😉 thanks for watching and sharing the video 👍🏼
Bravissimo idea! Love that sticky rice basket method, hope you enjoy Thai food as well
Yes 👍🏼 I like moo grop 🐷
Thank you for a lovely basic recipe that looks like it tastes amazing!!
Thanks for watching and sharing the video 🥳
I am so happy this exists I love your videos! Your channel is a gold mine of information.
Fantastic recipes, thank you so much. Regards from New York.
Thanks 🤩😉👍🏼
Very nice thanks for sharing.
Thanks for watching and sharing the video 🤩
I'm addicted to your videos 💗😋😋
Wow! Your English is getting better and better. First question: is it cacio ricotta or cacio ricorra, as in the title? Second question: did you raise the temperature to 90 C to pasteurise the milk or is the milk already pasteurised. Third question: do you have the recipe for the ham? It's going to be my next project in October. Thank you.
😱 thank you was a mistake
90 C it’s part of the recipe you should do it
The homemade ham is already on the channel
Next month probably also the prosciutto
👍🏼 exactly
👍🏼 exactly
Spectacular as always... I always wait till the end just to hear, that one little word spectacular. Keep rocking bro.
I watched so many videos, you are the best teacher of cheese 🧀 making 👍
All your recipe are so good. Look amazing.Thanks again.
Made it. I found the whole experience very satisfying! I will substitute smoked flaky salt to see what will change. Thank you very much!!
You a fantastic teacher. God bless u. 😊
😂👍🏼 thanks
You're making great recipes and foods.
Thanks 😊
I became a follower and a fan from watching this video. It is really simple! Thanks!
Thanks for the support 👍🏼
Spectacular!!! More cheese recipe pleaseeee!!!
grazie mille, great explanation easy does it
😉👍🏼 thanks
Great looking formaggio! Can’t wait for the prosciutto recipe !
oh yes really a wonderful and very easy way truly creativity
Hello ! Thank you for this interesting new recipe using milk treated at a high temperature. Unfortunately my first trial failed (curd would not form) so I repeated it but as seen in some other recipes, in the second trial I did not add the salt before ripening and coagulating. Instead, I salted the cheeses directly by sprinkling 1 tsp each on both sides after about 10 h of draining. I have a theory base on previous efforts with crescenza that adding salt before rennet can be problematic (resulting in curd that is extremely weak) when using pasteurized and homogenized milk.
👍🏼 ok thanks for sharing your experience 😀
my tried failed too. No coagulation whatsoever...
😱
@@Spectacular-cuoredicioccolato I added more yoghurt. Will see what happens in hour or so.
@@ClydeD1337 Check out Gavin Webber his channel is all about cheese making. Gavin adds calcium chloride into his milk before the cultures and rennet because it adds more soluable calcium to the milk and sets a better curd in his experience.
What!! That’s amazing!!! I’m soo goin to try this one too.😃. All these recipes you make are so cool! Thanks again
Thanks ☺️ please share the videos with your friends and family 😉
Great video, simple recipe and patience I'm gathering the ingredients to make this in the near future. Only thing with the video is I would have liked a bit of a discription of how the cheese tasted and the texture.🙂
Thank you for the video recipe. I look forward to making this soon.
Bravo 👍🏼😉😋
@@Spectacular-cuoredicioccolato When you indicate "Whole Milk", is that 3% milkfat? Could I use 10% or 18%?
Yes 18 % is even better 😉
@@Spectacular-cuoredicioccolato Thank you!
I did not know you could set this cheese and dry it. I only see it in the supermarket in the plastic container where it is very wet. I will try this with the cheese cloth. I found a farmer where I can get milk from, very excited.
😉👍🏼 bravo
Awesome work mate.
One of my favorite cheeses to eat !
Wonderful 😊you make it perfect 👌👍
Thanks 👍🏼
Great recipes, are you a chef or just love food?
It is really spettacolare! Gonna have to try this one too. The first one I did was that "home made cheese". I'm still waiting to try it. It's been 4 days today. :D
Hello, Thanks for your excellent videos. You are a great teacher. Is there a way to see the Cacioricotta ingredients and the process written out ? I'm trying to take notes as I watch, but am afraid of missing something. When are you going to publish a cookbook?
Yes but in Italian language 😬
www.cuoredicioccolato.it/index.php/fatto-in-casa/formaggi/29-cacioricotta
@@Spectacular-cuoredicioccolato Thank you Chef !
👍🏼
I miss a cacioricotta !! can't wait to try this. Would be wonderful if also you are able to show how to make Caciocavallo. ❤
Thanks 😊 I will try in the future 😉
@@Spectacular-cuoredicioccolato sounds "spectacular". 😁
😂👍🏼
Cuoredicioccolato come sta ? 🙋
That cheese looks good and must taste delicious. "Grazie"
you are amazing Chef always some great recipes!!! :)
You make it look so simple, I've got to try this!
👍🏼😉
will try tommorow whitout rennet.
For this recipe you need rennet but here on the channel you can find the recipe for the cheese without rennet 😉
Very good !!! İn cyprus have a same chesee basket same ...
👍🏼😉 bravi
Again thanks for a good video. Can you make Mizithra cheese ?
thank you
greetings from Yemen
Thanks 🥳
Greetings from Thailand
Everything just geting better, when you speak with an italian accent.
😂👍🏼 thanks
I m dreaming to get my fridge like him loooooolllll my fridge is always disorganised 😁😁😁😁
😂👍🏼🤪
Soy fan de tus videos ❤
Grazie mille 🤩
Great project i really enjoyed it,and i know that your next project will also be great
Hi I'm a new subscriber!! I'm so glad I found this channel. Can you teach us how to make mozzarella at home please? Preferably without rennet.
Awesome recipe. I also can't wait to see what you're doing with that big leg in the fridge
Hello best friend from Lebanon ! Thank you very much for your wonderful recipes !
Just tell me please is that cow or sheep milk ?
Cow
Wow, you’re the BEST on YT👍❤️ Was the milk fresh/raw or pasteurized? What temperature is your fridge? Love your work ! Stay safe! 👋👋👋
Raw is always better
I don’t know the temperature but I using it at the minimum power 😉
Super nice!!!
Ciao I made this cheese two days ago and it is still soft in the fridge. When you had it in the fridge over night did you have weight on top of the cheese to remove the moisture. Also when you were removing the curds from the pot they were very wet but toward the end in the strainer they were thick any advice. Love your shows
I subscrib me now because I like the way you cooking. We have cows and Milk and I make, cheese and tomato sauce in the jar for all the year.The food make me happy too. Sorry for my poor english, thanks!
Spectacular 👍🏼 thanks for the support and for sharing your experience 😉
Excellent
I just love your videos 🥰 you have taught me so much. Could you do a shelf stable cheese that last years. Times are bad now. People should stock up all they can.
Years 🤔 I think it’s impossible
@@Spectacular-cuoredicioccolato parmigiana Last for a long time
Yes 👍🏼 but because it’s 40 kg 😱
@@Spectacular-cuoredicioccolato hard cheeses like cheddar. The longer the better.
@@Spectacular-cuoredicioccolato LOL 😆
What would it taste like if you aged it for a month or so or dipped it in wax? Looks great
Yes 👍🏼 we do it but not more then 1 months, even better on pasta 🍝😉
Rotating hand with word spectacular 😅💛
😂👍🏼
What is Rennet? And is this necessary for the process
Check the link under the video 😉
@@Spectacular-cuoredicioccolato thank you
😉
my curd is so smal it blended with the whey it got so thic i put it in the basket with cheese cloth and waited 8h and it dosnt whant to dry what shuld i do?
Spectacular! can you explain why it is need to to head to 90C and then cool to 40C? i can understand that maybe traditionally when using raw milk this would make sense (in order to pasteurize) but if we are using pasteurized milk, why can we just warm the milk to 40C ?
For this recipe you need to reach 90*C degrees, the name of this cheese means cooked again ( ricotta) 😉 the milk will change 😬 sorry I am not able to explain in English
Love these videos!
Brother you make fantastic and unique video which is very Interesting and helpful
but I have a suggestion for you Please bought a mic and basic equipments to making video
I love your videos!
We need more cheese recipes 😁😁
This week I start new recipes 🥳
Another great recipe. Does your basket get saturated with the milk/cheese? Love your new kitchen, nice to see you have some more room to work. Does not look like Italy outside.....;)
Excellent 👍👌... But what is rennet? And any alternative to rennet?
It’s made from the stomach of cow or sheep or goats
You can do cheese without rennet following the videos here on the channel
It is really spectacular.
Fantastic! Can you do a video on pepperoni in the future?
Pepperoni is not Italian. Actually the word Peperoni (only 1 P) means Pepper in Italian, the vegetable (the big red,yellow and green ones, not black pepper). Nobody has a clue about how the Italianword for Pepper became the word for a spicy sausage in the USA,but somehow it happened haha. So mate,pepperoni is not Italian, hence he's not going to do it, as we really don't have it (nor need it) here in Italy. That for us is kind of a spicy salame, salame piccante, so maybe you can ask him to do salame piccante, that's something he definitely knows well :)
Thank you for wonderful recipes! Could you advise where to buy Rennet in Italy (not from online stores)? Haven't seen it in supermarkets. Is it sold in pharmacies?
Yes 👍🏼 in pharmacy
Emmmmm merci beaucoup Monsieur
👍🏼
Excellent recipe!
Can pasteurized milk be used in this recipe or raw milk is necessary?
Better raw milk but you can use also pasteurized
I only have rennet in capsule form, any advice on how much I should use or how I should use it?
Looks awesome. What do you call the cheese mold?
Muffa
For those having trouble with the cheese texture turning up correctly...try using Animal Rennit. And/or letting it set longer. I think climate/region or elevation has something to do with the varying results.at home.
ray burke I did use animal liquid rennet. Mine was a total disaster. It was grainy and didn’t curd nor set up. I followed the video to a t. I’d like to try again but would like to figure out what went wrong so I don’t waste another gallon of milk. Any suggestions would be appreciated!
hi, did you use pasteurized milk to begin with or was it fresh?
Hello ! Reteta dumneavoastra e super ! Third question: do you have the recipe for mozzarella ? Multumesc frumos ! Numai bine !
No yet but I will in the future 😉
Wait, did you make a video on parma ham / prosciutto!?
Any replacement for renet?
I'm trying with those cheeses but I havent been abble to solve the issue with the milk here in Montreal., Anyway your program is excellent.thanks.
Thanks 😊
Hi I was wandering the milk that you use is pasteurized homogenized thank you LOVE YOUR CHANNEL
Yes 👍🏼 it is but if you can find fresh milk 🥛 will be better
thank you Andrea for the information
@georgegeorgiou481 keep us updated 😉
Hi Andrea@@Spectacular-cuoredicioccolato I will inform you how I did
Omg I am gonna make this tomorrow.. he makes it look so easy..
👍🏼 let us know 😉😋
Thanks you, very tasty.
Where can I buy the rennet?
Beautiful "young" cheese... can you use goat or sheep milk the same or is process different?
Yea 👍🏼 you can
Where do i get rennet in lock down??
Your title says "Cacioricorra", I think you mean "cacioricotta". Thank you for the recipe, will definitely have a go at this.
The corrected spelling makes better sense.
Can we not replace rennet with vinegar or lemon juice?
Same question!
Not for this recipe 😀 but you can follow the recipe of the cheese without rennet 😉
What is rennet?
No 😬 but on the channel you can watch the video: how to make cheese without rennet 😉
@@Spectacular-cuoredicioccolato ok.... thanks a lot for ur reply.
Can I replace rennet with vinegar?
The patience of an oak tree and arms as flexible as the willow😅
I love your fornello, with flame. Cause in Europe I think most of them don't have flame.
Looks like You always know what I need :D