How to Make Homemade Ricotta Cheese || Cara Di Falco || Cara's Cucina
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- Опубликовано: 6 сен 2024
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Check out how fun and EASY it is to make fresh ricotta cheese at home! A few simple ingredients yields the most delicious, fresh ricotta! This is my go-to ricotta cheese recipe! Watch the video then grab the recipe below!
Recipe: www.caradifalc...
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RiCotta means re-cooked in Italian and it’s made from the whey not the curd
Awesome! Thats how I make it. Nothing like homemade ricotta!! 😋😋
Great recipe. I microwaved the milk, every thing else as shown. Tastes great!
I would've never thought to do that! I'm so glad it turned out well!
Sooooo amazing, I also like that your not going vegan and so much easier! thanks for
Sharing this recipe with us.
Thank you! Yea, I leave the vegan alternatives to the hardline vegans...If I share a vegan dish it's something that naturally lends itself to that diet.
Ciao Cara . Great job. Ive seen recipes that just add white vinegar as opposed to the lemon .Do you taste the lemon at all? I'm gonna try both. Thanks for the vid! Cant believe its this easy👍
You do taste it a bit, but I really like it! Definitely try both and see which one you prefer!
Thanks.For your recipe. I will try.
Enjoy!
Hi, how much ricotta cheese do you end up with from 4C of whole milk? Thanks.
Hi! It makes about 2 C. (depending on how long you strain it at the end) The full written recipe is here: www.caradifalco.com/blog/2019/6/26/homemade-ricotta-cheese?rq=ricotta
Excellent simple to-the-point video what herbs would you suggest adding to it if you were going to?
hmm I love some thyme mixed in...lavender would be fun too!
Cara, what do you use to keep your stove so spotless? Thank you.
Hahaha that is actually my Mom's house and the woman is a cleaning machine! I think she gets a special stainless steel spray and microfiber cloths!
You said “They would cook the remaining milk” (???) Did you mean the whey? It looks like cottage cheese
The leftover liquid gets "re-cooked" - cottage cheese and ricotta are similar
Can you use this when you make lazania or not
you can definitely use it when making lasagna!
It calls for heavy cream! Can I use sour cream?
I think what you made is NOT Ricotta but cottage cheese. Ricotta is made from the liquid waste of mozarella cheese making process...
Hello, i tried using the whey to make ricotta but it was just liquid and did not curdle, can you please help me what went wrong
What's that syrup you poured on there, at the end.
It was honey.
Nice
Instead of the cream and lemon juice, will sour cream not work?
Not in this case because we're using the lemon juice to create "curds" from the milk....not just souring the cream...
It ok to use semi fat milk
This is so easy to make ! Well done Cara ｡◕‿◕｡
Thank you! It really is easy, and kinda fun!
Why heavy cream ?,
It just adds to the creamyness of the cheese!
It necessary to use cream
You definitely need SOME fat in there, so I would keep the cream and maybe use a low-fat milk
Fantastic recipe, Cara! Didn't know it was so easy! Since you're curdling the mixture, can buttermilk be used? Just curious. 🧘♂️🕉☯️☮
Tom O'Neill there are recipes with buttermilk but I haven't personally tried any of them! I love this one so much I didn't want to wander! Lol
It's like making paneer/ cottage cheese in india. But we don't add cream!
Im making it now..but why do you keep saying Ri GOTTA??? when its RiCotta?? Cotta means cooked not gotta...
Lol it's a weird combination of old world dialect and Jersey accent 🤷♀️
I married into an Italian family that came straight from Italy and they say Ricotta EXACTLY like you do!! Although now we all live in Jersey also...so maybe it IS the combination lol! Either way I've always heard it pronounced that way coming from Italians!😉😉
Growing up in NJ my family was even worse and would just call it “Ragout” as in get the regout out of the fridge…
cara da bird. use vinegar instead of lemon juice so you will be more consistent.
I just LOVE the flavor the lemon juice gives it...
@@CaraDiFalco have you tried it with vinegar?
@@bsdgffishtuna5186 I have, they're both good, I just love the flavor of lemon! You know me, I'm all about whatever makes you happy!
Sheep milk tho
This is NOT ricotta - but fresh cheese. Ricotta is made from whey...
It's the same as every other fresh ricotta recipe available. And milk is much more easily accessible than whey.
@@CaraDiFalco True! But what you are making is tiny curd cottage cheese. The whey left from this first cheese making is perfect for ricotta : ) Ricotta is a biproduct of cheese making - a way to be fully sustainable.
This is not ricotta. This is Brousse or even queso fresco…but not ricotta. Ricotta is made from the whey protein and fat.
Ricotta is made from the whey leftover frrom cheese making. What u make is a kind of cheese called "queso blanco" in Spain and "Paneer" in India, nothing to do with real ricotta, shame !!!
What a shame you kept on stirring it. Just live it alone after you add the vinegar,just stir it very gently for on second, that’s it. The results ! Thicker and more. I think you should take some lessons before you teach others
I really like the texture that I make mine but that's a great tip for anyone who wants to try something different! Thanks!
I am totally disappointed with this recipe!! You are not making RICOTTA and hopefully you know that!! You are making Indian PANEER!!
Approximately twenty years ago some well meaning amateur cheese cook made "QUESO BLANCO" and mistakenly called it "FARMER'S CHEESE"! More recently, equally well meaning amateur cheese makers are making "QUESO BLANCO" and mistakenly calling it "RICOTTA". Unfortunately, as with many rumors or fake information, these incorrect names have become viral and spread out-of-control like a wildfire!
These cheeses are not "FARMER'S CHEESE" nor "RICOTTA" !!
There is only one Farmer's Cheese and it is always made with rennet!
RICOTTA means "RECOOKED "!! And it is the WHEY from which the curds of "FARMER'S CHEESE" (or any other cheese made with rennet) are removed that is "RECOOKED"!
Cheese made with cow's milk and vinegar is "QUESO BLANCO" ("CHEESE WHITE") and not "QUESO FRESCO" ("CHEESE FRESH"), which is made with vinegar and cow's plus goat's milk.
Both are common cheeses made fresh daily in Spain, Mexico, South America, and by Latinas just about everywhere every day.
PLEASE stop calling it by a name that is totally incorrect!!
This is "QUESO BLANCO", made with 1 gallon of cow's milk heated to 190-195°F. to which 1/4 cup white vinegar is added. Stir for 15 seconds only, cover, do not stir, move, or otherwise disturb for one to two hours! The cheese will form a narrow vertical cylinder surrounded by the whey. If the whey is white and not clear, slippery, and greenish/blueish/yellowish, you have disturbed the cheese and are about to dump milk proteins down the drain!
When this cheese is made with cow's milk and LEMON JUICE, as commonly made in India, it is called "PANEER". Paneer is always made with lemon juice because the Hindu religion forbids the use of any animal product (rennet) to be used to coagulate milk and white vinegar (usually made from wheat) is not common in India.
In the United States, cheese made with 1 gallon of cow's milk heated to 145-165°F. to which 3/4 cup white vinegar is added was almost always left in the curd form and is called "Small Curd Cottage Cheese" by "farmers". "Large Curd Cottage Cheese" is ALWAYS made with rennet and not vinegar or any other acid.
"Farmer's Cheese" has been and still is made with rennet not an acid such as vinegar or lemon juice and can be aged to the point that it is almost indistinguishable from Parmesan (cow's milk) or Pecorino Romano (sheep's and cow's milk), which are both aged, salty, hard, and strong smelling cheeses.
"Farmer's Cheese" is the cheese that was made by the thousands of tons by farmers during the 1800's in the Cuyahoga River Valley of Northeast Ohio and shipped to our Eastern and Southern coastal cities and frequently also shipped to South America and Europe. It is practically indestructible and only improves with age. "Hale Farm and Village" near Akron, Ohio, has some "Farmer's Cheese" that was made 23 years ago in 2000 and is still very eatable!
Queso Blanco, Paneer, Small Curd Cottage Cheese, or any other cheese coagulated with acid CANNOT be aged to improve taste and will only spoil with time. Queso Fresco on the other hand is frequently, but not always, made with rennet not vinegar and can therefore be aged.
Cheese made with any acid is NOT "FARMER'S CHEESE " nor "RICOTTA" even if it is made by a farmer or an Italian!! Pressed or bagged and drained cheese made with cow's milk and vinegar is "QUESO BLANCO"!! If not pressed or bagged it is "Small Curd Cottage Cheese"!
Please stop calling it by a name that is totally incorrect!! It is NOT "FARMER'S CHEESE"!! It is NOT RICOTTA!! It is "QUESO BLANCO"!!
Wow - that's a lot of information and cheese history - thank you. As always, my channel is geared toward everyday home cooks - NOT professionals, and I myself don't claim to be a professional cook. That being said, in order to make this accessible to most people, this recipe is best. A "cheese kit" on Amazon is nearly $40, where the ingredients for this recipe are easily accessible in all grocery stores and cost, altogether under $10. And the results are similar enough to the desired product. This is also a similar recipe to every major cook and homemaker out there including Lidia Bastianich, Martha Stewart and Food Network.