How to make Cacioricotta
HTML-код
- Опубликовано: 21 авг 2024
- This quick and simple fresh cheese has been made in farmhouse kitchens across Southern Italy for generations, fragrant, slightly salty, and slightly acidic, Cacioricotta has a white, crumbly paste without holes. It really showcases the character of the milk, which could be cow, goat, sheep, or a combination.
Cacioricotta can also be dried and aged to develop a stronger, tangier character with a dryer texture suitable for grating.
Help fund the next cheese-making video by pledging your support at Patreon; / greeningofgavin or becoming a member of the channel; / @gavinwebber
Curd Nerd Newsletter; www.littlegree...
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.little...
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.little...
Get a personalised video message via Cameo;www.cameo.com/...
Gavin's cheese shop; www.littlegree...
Gavin's Amazon cheese shop; www.amazon.com...
Curd Nerd Academy Beginners Course; courses.little...
Merch; merch.cheesema...
To purchase a stainless steel curd harp; www.etsy.com/s...
Check out my other cheese tutorials; • All Cheese Making Tuto...
My Little Green Cheese Podcast, visit www.littlegree...
The music in the videos is from Epidemic Sound; www.epidemicso...
Facebook;
/ thecheesemantv
I know its kinda cliche at this point but this guy is super underrated
I'm a new curd nerd, and I can't get enough of your cheese-making videos - Brilliant!!! thank you Gavin.
Glad you like them!
Glad to be a member of the curd nerds
I finally found the curd nerd guy!
Reddit is a goldmime of niche content.
Your cheese making videos are so relaxing I use them to fall asleep some nights
Came here from reddit seeing a post saying that your comment section was full of Italians saying go f#@$ yourself but looking at this comment section I see that everyone here is just so nice and even though I don't like cheese I'm still subscribing
me too
Still looking for the italians
@@showmaker8168 italian here, I believe these cheese making methods in these videos are correct
Can't go wrong with simple cheese 🧀
Thanks Mr. Cheeseman ! Greetings from Québec , have a good one!
Looks great! I have everything I need to make it too.
i'm a simple man i see cheese i like the video
Hi Gavin, my Mum would drain and press a ricotta in the fridge and then"dry" it in a very low oven for up to 12 hours - pretty much a baked ricotta - this cheese is perfect for that and makes a lovely storing cheese for grating on pasta! Thank you for awakening that memory for me!
Thanks Gavin for making this cheese as this is the one that I asked you to make. I have failed twice making this cheese.
Traditional the longer you leave it the harder it gets. In the Puglia region southern italy they great it over fresh pasta it is to die for.
Nice one Gav, little like the fresh Maltese cheese.👍
So good
thank you
Wow! A completely different method. I’d be interested to see how this comes out.
Found the passive aggressive italian
I would have bet money that this cheese wouldn't work. I thought Jim had lost his mind when he posted it :-) I wonder how long you can get away with scalding the milk before the rennet won't work... Hmm... I suspect it would be *very* challenging with homogenised milk, though. I make lots of similar cheeses to this. Probably one of my favourite things to eat with my breakfast. It really grows on you.
Thank you Gavin!
Love it!
Yay...cheese! I'm joining the sausage club as well 😋 🤪
If it tastes as good as it looks, count yourself lucky!
From the look of it and the fact it's a fresh cheese, it kinda reminds me of cotija or queso fresco. I'm trying to find some good fresh cheeses to try cause I have all the cheese making stuff but I have no wine fridge to use for a temperature controlled "cheese cave"
Hi Gavin :-)
Watching you all the way from Norway!
Have one question: Where do you get those plastic boxes with clip-on lid and the draining grid on the bottom? We could use a few!
Just an odd question, why not make a Mongolian cheese? Like horse milk cheese. Or even more -- camel milk. Probably too expensive for either or impractical, but just an out there idea
I love cacio y pepe. Wonder how this would taste with the addiction of black pepper
Could press this cheese to dry it up some and then age it for a period of time? Or go full rogue and add a tiny bit of blue culture? My brain has gone out the window on this one...lol.
this looks like what in spain we refer to as "queso blanco" or "queso de burgos". no idea if the recipe is the same or even similar though!
Interesting!
Thank you!
Thanks for this recipe Gavin - looks a bit similar to Queso Fresco (potentially less salty). How does this compare to Queso Fresco? I would have thought Queso Fresco tastes a bit more delicate given the milk is heated to a lower temperature of 37 C.
It was creamier than QF.
Hi, thanks for the video.
Instead of yogurt can I use lactic ferments (in sachet) and which one do you recommend? Thank you
Yes, any thermophilic culture will do
Thanks for answering, I am trying to bring the recipe to the means I have.
For 100 liters of pasteurized milk, how many grams of salt should I use? And if it is pasteurized I should use calcium right?
And finally, what is the purpose of heating to 90 degrees and then lowering it? Is it necessary to do this step with pasteurized milk?
What is the easy chesee to make
this one is pretty easy. But Sweet Ricotta is the easiest.
@@GavinWebber thanks
Not Bulgarien or greeck yoghurt
Correckt turkey youghurt
When the Greeks made cheese, your ancestors ran to the steppes of Asia
Mongol Turk
😁🖖✌👌👍😎
THROW AWAY THE WHEY ??? NAAAAA
I can see a gang of angry italians coming to the comments in the future
cheese bloke :)