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Glen & Friends Cooking did you try mixing the cottage cheese and ricotta together? Maybe that would have given you the taste and feel. Also, what's your go to for all that whey after the ricotta?
When I had my Cafe in the Philippines I need and ricotta to make cannoli lasagna Etc but the ricotta was all imported and grossly expensive. I made my own but it always came out somewhat too dry coarse. I saw this by putting it in a blender for a few minutes and adding a little bit bit of water and salt of course that did the trick! When using ricotta for lasagna and ravioli a little bit of sugar also add very small amount I also put in some parsley.
There ought to be a warning included with these videos reading, "Highly Addictive". Thanks so much, I learn something new with each episode and I've been cooking for 40 years! lol
I just came across your videos looking for a way to make my own cottage cheese as we have a dairy in Canada and I'm excited to use my raw milk. I make Greek yogurt already and always just used the whey in smoothies! Made yogurt yesterday and thinking I should do cottage cheese today and use the whey from both for ricotta! This is fantastic! Thanks so much for your videos!
This channel has quickly become one of my favorite RUclips channels. I've been watching video after video and they've all been excellent. Thank you so much for the great content!
I want to thank you very much for teaching me what to do with leftover whey! I was clueless! Lol... I recently started making mozzarella cheese using rennet and citric acid. I've been making delicious ricotta with the vinegar method for many years. The recipe calls for one gallon of milk to a pint of whipping cream stirred and heated to around 200 degrees, although I wonder now if that high of a temperature is even necessary? Once it reaches the desired temperature I remove the pot from the heat and stir in 5-6 oz of white vinegar... It doesn't need to sit for very long as you know from your previous cottage cheese made with vinegar video. I drain it in a fine mesh strainer (or as I call it a pastina strainer ) Cheese cloth is great, but don't over drain it. It needs to some moisture. I stir in sea salt to taste and chill it in the refrigerator. (Cheese salt works as well) It is DELICIOUS! I use it to make my home made manicotti totally from scratch! It melts in your mouth! I wish you could hear me say ricotta like my family does. It sounds like ri-gawt or ri-gaw-ta with a tongue roll on the R... ;) Grazie ancora. Mangia bevi e sposati! Ti auguro tanta salute e felicità! Which means, thank you again! Eat, drink and be merry. Wishing you much health and happiness! Tuo amico Katerina (your friend Kathy)
This is amazing! For a while now I've wanted to make my own paneer, but couldn't figure out what to do with the whey. I'm definitely going to need to give this a try.
I went to supermarket to buy ricotta cheese but thought of searching how to make it on RUclips because the price was expensive. I ended up in your channel and did not buy it. I will make mine at home. Thank you for sharing your knowledge
After I made my own ricotta cheese, I never went back to store bought. Ever have some still warm drizzled with homey or maple syrup? I like it better than ice cream😎
Ricotta means recooked or twice cooked in Italian. So this is the way it’s actually made. It could possibly taste different depending upon what kind of milk you use, even what the cows eat. A ricotta that’s made with whole milk would be better I think.
My family is from Sicily and my grandmother told us the way she was shown how to make Racicot cheese was to take whole milk bring it to boil squeeze half a lemon in and let it simmer for 10 or so minutes. Cheese cloth it and that's Racicot
@@hurhurhurhurhruhrurh hello Ricotta in Italian means re-cooked, so being that pasteurized milk has been cooked it would be the same. Or you can look at it like this cottage cheese didn't exist in the old world Italy. So I guess one could look at it like large curd Ricotta.
I'm amused by how interesting i found your channel to be, the idea for me is so "new" and the production quality is very nice and you are very charismatic !
Ricotta (for me) is such a highly variable cheese. Generally supermarket brands are terrible, granted I live in an area where there is always an abundance of all kinds of cheeses so that makes me a bit biased I suppose. I might actually have to give this one a try though!
Thank you for specifying that ricotta is made from whey, not whole milk or cream! Traditionally it would be made from whey from cheese made by heating or cooking the milk to curdle it the first time, which would have been used to make a cheese for sale, and the ricotta was made by heating or cooking the whey a second time in order to get a second batch of cheese for family use out of the same amount of milk. My great-grandmother used to make it! The store-bought ricotta always has stabilizers and other additives in it, so it's different.
wow so interesting. I've recently began making my own greek style yogurt from Whole Milk, and have so much whey remaining after straining in the fridge. Depending upon fermentation time, it's more sour by degrees. I wonder if yogurt whey would make a ricotta as well as this cottage cheese whey.
I make a cottage cheese using the vinegar (lemon juice) method but your ricotta temperature. I also salt the milk and add cream to raise the fat content. It's creamy and flavorful with a smooth texture.
Curious, going back to the first video where you added the vinegar to the milk - instead of taking out the curds, what happens if you leave the curds in there and continue to raise the temperature? Will the first curd (from the initial reaction with the vinegar) and the second one (from heating up the whey), drying them both together, make a ricotta that's similar to the store bought ricotta? I'm also guessing that different proteins have different flavor and that the protein extracted from the initial vinegar pouring is the flavorful one. haha.
The way I make easy homemade ricotta that solves your issues: 1 gallon milk, 2 cups cream, 1/4 cup white vinegar or lemon juice and a little salt to taste. Bring it to 180-190 F, take it off and add acid. After a little straining add salt. I like mine very creamy so I don't strain for much. Totally different taste from vinegar or lemon. I wonder what different acids would do... Helen Rennie has a recipe for ricotta using cultured milk but I failed miserably and it takes a whole day. I might try again since she says it's the bomb.
Hi. Could you tell me what do I do with the whey left after the cottage cheese and ricotta, though I didn't get much ricotta. I did the vinegar method. Could I use it as water for soup? It's still quite white after I got the bit if ricotta. Thank you
Yeah man. I like you and Julie. I came with the wave of that coca cola video, and your vids just feel.. nice. When I need sth to relax, I'll come back and binge watch some more :)
Hi Glen, your channel is a delight! I made the "cottage cheese" using the vinegar method to begin with today and it's nice, I mixed it with some cream afterward. But I got zero ricotta from the whey though I really squeezed the cheese well. May the problem be that I rinse the cheese and squeezed that water into the whey again? I am sad. :D thanks a lot!
Hi, I hope you and yours are safe and well at this time. I want to make cottage cheese and ricotta but I don't have distilled vinegar. What I do have is 80% lactic acid for home brew beer. Do you know how much 80% lactic I should use with 2L milk instead of using vinegar?
I just watched your cottage cheese video, trying to figure out which cheese would be better to sweeten and serve with crepes =) I love the way you put waste to work - normally you'd pour whey down the drain... I just wonder - would I be able to make ricotta from mozzarella whey? I was thinking maybe add some cream for protein?
So the ricotta made from the whey of the vinegar cottage cheese is bland from just lack of flavor or did it need some salt? So I assume you got nothing from the rennet batch or whey too little? 😏
Whey too little from the rennet batch - you'll need whey too much whey to get any ricotta. (or you need to add milk / cream to the whey... which then makes it something else) Definitely needed salt, but I think there's also something going on in the commercial process that gives them a different flavour. Could be whatever cultures they are using in the original cheese process changing the flavour.
I wonder, when you were making cottage cheese, if you had heated the vinegar mix before removing the curds (they way you did with the rennet mix) if you would have had a better mouth feel to the cottage cheese
Blend some raspberries into the homemade and put it in an ice cream making to churn for a bit and freeze, serve when ready, drizzle with balsamic vinegar 😋
You would have way more ricotta, If you wouldn't been taken part of it as a cottage cheese, just heat it longer and wait, and ricotta is done. And lots of it. Grannies are making ricotta like this in ages, in Lithuania: If you want to make more ricotta, you just bring milk to nearly boiling temperature and pour vinegar or lemon's juice, wait and then mix, drain through the muslin , that's it. From 1 L milk you can get approx 200 g ricotta. Well, it's one of ways...And it's a quick and very simple way...No need to heat 1.5 hour :) The other way is to use 1L milk and 1L kefir. Bring to the boil milk and then pour kefir in.Reduce heat to minimum. Wait until you start seing grains. Then take of the heat and wait for 2-3 hours, if on a rush, half an hour will be enough. Pour everything through the muslin, wait until drains well. And in just few minutes you have a ricotta :)Try thse 2 recipes, I hope you will like them too. I really enjoy your videos. Thank you...
What would happen if you left the cottage cheese in the vinegar whey and kept cooking it,would the ricotta cheese come out and mix the two flavours together for a better final product or will the ricotta not form while the cottage cheese is still there.
I believe you can do it. Please make Poutine with ingredients available in the UK. So it's the curds we don't have or can easily get. We have any other cheese you need. I really need to try it.
I wonder if the difference in flavor might be a little salt added after processing to the store-bought ricotta. It's been a while since I read the ingredients on a tub of Ricotta.
My Brooklyn Italian family (on both sides) always pronounced it Ri-goat-tha. I still don't know what to make of it. We still have a few salumerias left that make fresh daily.
What about Mozzerella? An old neighbor of mine moved from Syracuse to Southeast Ohio (que the banjo picking) and pronounced it Moose-uh-rahlia, or something to that effect. Took me two weeks to finally comprehend what she was saying.
Thanks for making this video; it was both interesting and enlightening. Keep on doing what you do cause all of your friends here on the RUclips love you, and love what you do. (I say "the RUclips" because I'm an old fart, and I believe I'm required to say it that way by old fart law)
I like how there is no music at all. It's so relaxing. Also I like fact that that you're speaking Canadian Btw, I have always thought that you use Celcius in Canada
What if you mixed the cottage cheese (made from/with the vinegar) with the homemade ricotta (made from the vinegar whey), would the combination of the two cheeses together end up tasting like the store bought ricotta? It seems like it would be a combo of the historical method of making ricotta from whey with the modern blogger method.
I have made a few cheesecakes, cheddar, Cheshire, Colby and have not been able to get any ricotta from the whey on any of them. I really wanted to make a ricotta salata though so I had to make the ricotta from whole milk.
I say it with the accent my grandmother said it just like mozzarella I say completely different. In the end, doesn't matter how you say it as long as it tastes great.
The whey from cheese making with acid is white meaning not enough acid was used in the first place and thats why more cheese has come out in the second phase. No ?
I went whey into failure! I had really milky whey left over from making mozzarella (which came out fine). But my whey never went into curds and I tracked the temp carefully between 185F and 195F. No curds. So I added vinegar...no curds...so I added more citric acid (which was in the original mozzarella)...no curds. What I was left with is a hot buttermilk kind of thing that had slight separation. I think I homogenized the whole thing; help! Is there anything I can do to still use this stuff or am I feeding my garbage disposal today (I don't have anyplace to compost it or feed plants with it).
A comment and two questions. I would guess that the reason the store bought cheeses have better flavor is that they’ve added salt. Check the ingredients to find out. My questions are: 1. Must you use whole milk to make the cottage cheese & ricotta, or can one use low-fat or skim milk? 2. Could I use the whey I get from straining my homemade yogurt to make it into Greek yogurt?
Follow up to my previous question. I tried using my leftover whey from making yogurt and it does not work. The whey must have far too little protein left to form curds.
Before plastic food containers were available in stores, in the 30s, I was wondering what cottage cheese was sold in. Then I realized that people probably made their own, and stored it in a glass or ceramic dish.
If you're interested in more complex cheese recipes check out Gavin Webber. His channel is all about cheese making and he's recently started doing taste tests of cheeses available here in Australian supermarkets. If you wanted to make a larger amount of ricotta you could press and age it to make ricotta salata.
Our good friend Charlie Lombardo from Long Island insists that you must say 'ri-GOAT', with the 'R' slightly rolled. He drops the last 'A'. And he also says "Watsamattahwiyou, you can't say it right!" hen we say 'ri-COT-tuh'. I suspect that his pronunciation is 'low-Italian' (so to speak).
I find this a bit confusing. Made cottage cheese using vinegar method (I had a yellow whey water afterwards not white) and there is no ricotta produced from the whey after. And i dont see the point of adding milk /cream as surely that's just making cottage cheese again from what gets added in?
In regards to making Cottage Cheese or Ricotta Cheese with Vinegar - Does using Vinegar or Lemon Juice... Make it Tangy like the old Baker's Cottage Cheese that can no longer be bought by the public ?
Went to a pizzeria today after I saw this and was doing a create your own. Saw ricotta and asked if it was house made or it was store bought. And if it was store made than what method they used. I got the absolute blankest stare I’ve ever seen. However it was very flavorless and slightly gritty
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Could it be that the store bought ricota has added salt which gives it a better flavor?
I made Ricotta with Buttermilk and milk curdled... you would have called that cottage cheese... used it in a lasagna it was awesome
Glen & Friends Cooking did you try mixing the cottage cheese and ricotta together? Maybe that would have given you the taste and feel. Also, what's your go to for all that whey after the ricotta?
So it's the grappa of cheese?
When I had my Cafe in the Philippines I need and ricotta to make cannoli lasagna Etc but the ricotta was all imported and grossly expensive. I made my own but it always came out somewhat too dry coarse. I saw this by putting it in a blender for a few minutes and adding a little bit bit of water and salt of course that did the trick! When using ricotta for lasagna and ravioli a little bit of sugar also add very small amount I also put in some parsley.
People in Phillipines don't make requeson?, I am surprised.
The cola episode hit my front page and I'm hooked! Subscribed duuuude!
Same here!
I use the leftover whey to make my bread. Mmmm. Delicious
I saw you from the cola video and now I’m in a loop of watching your videos
SAME
Lol same
Subscribed after the Coca Cola video. Excellent channel!
Thank you. Everyone else is making cottage cheese and I want to make ricotta cheese. Now I know how. Bless you.
There ought to be a warning included with these videos reading, "Highly Addictive". Thanks so much, I learn something new with each episode and I've been cooking for 40 years! lol
I wonder if the storebought mixes the two kinds to make a in-the-middle kind of cheese to satisfy the masses?
This channels production quality is extremely high and imo deserves more subs (came from Coca-Cola video)
Glad to finally someone made actual ricotta cheese that I can make myself. Everyone else's recipe is that cottage/farmers/pot cheese.
I just came across your videos looking for a way to make my own cottage cheese as we have a dairy in Canada and I'm excited to use my raw milk. I make Greek yogurt already and always just used the whey in smoothies! Made yogurt yesterday and thinking I should do cottage cheese today and use the whey from both for ricotta! This is fantastic! Thanks so much for your videos!
This channel has quickly become one of my favorite RUclips channels. I've been watching video after video and they've all been excellent. Thank you so much for the great content!
this is absolutely my new favorite cooking channel
I want to thank you very much for teaching me what to do with leftover whey! I was clueless! Lol... I recently started making mozzarella cheese using rennet and citric acid. I've been making delicious ricotta with the vinegar method for many years. The recipe calls for one gallon of milk to a pint of whipping cream stirred and heated to around 200 degrees, although I wonder now if that high of a temperature is even necessary? Once it reaches the desired temperature I remove the pot from the heat and stir in 5-6 oz of white vinegar... It doesn't need to sit for very long as you know from your previous cottage cheese made with vinegar video. I drain it in a fine mesh strainer (or as I call it a pastina strainer ) Cheese cloth is great, but don't over drain it. It needs to some moisture. I stir in sea salt to taste and chill it in the refrigerator. (Cheese salt works as well) It is DELICIOUS! I use it to make my home made manicotti totally from scratch! It melts in your mouth! I wish you could hear me say ricotta like my family does. It sounds like ri-gawt or ri-gaw-ta with a tongue roll on the R... ;) Grazie ancora. Mangia bevi e sposati! Ti auguro tanta salute e felicità! Which means, thank you again! Eat, drink and be merry. Wishing you much health and happiness! Tuo amico Katerina (your friend Kathy)
Thanks VERY MUCH Glen and Julie!!! I have been a fan of your for a long time. I thoroughly enjoy your videos, your presentation is excellent!!!
This is amazing! For a while now I've wanted to make my own paneer, but couldn't figure out what to do with the whey.
I'm definitely going to need to give this a try.
Thank you for doing this!! I needed this to use the whey! Have a blessed day!
I went to supermarket to buy ricotta cheese but thought of searching how to make it on RUclips because the price was expensive. I ended up in your channel and did not buy it. I will make mine at home. Thank you for sharing your knowledge
pretty much all are similar w/ the same base. that is really my style. great jobs and you have a great wife, so cheerful and friendly and smart....
Really like the video, Thanks for being honest and giving the real deal🧀🧀
Nice! I've already done this cheese on my university. We just had to use a "thing" to dry the ricotta, we add a bit of salt. It's great!
After I made my own ricotta cheese, I never went back to store bought. Ever have some still warm drizzled with homey or maple syrup? I like it better than ice cream😎
Is it necessary to let the whey cool down after making the first cheese, or can you continue while it's warm?
Thank you! Very interesting!
This is what you call REAL. My kind of vid. 👍👍👍👍🤩
Ricotta means recooked or twice cooked in Italian. So this is the way it’s actually made. It could possibly taste different depending upon what kind of milk you use, even what the cows eat. A ricotta that’s made with whole milk would be better I think.
My family is from Sicily and my grandmother told us the way she was shown how to make Racicot cheese was to take whole milk bring it to boil squeeze half a lemon in and let it simmer for 10 or so minutes. Cheese cloth it and that's Racicot
Yes, can't agree with you more. Lithuanians are using vinegar or lemon too. this is the easiest, fastest and best result...
Cottage cheese is made from milk and ricotta is mage from WHEY. Just as the man explained.
That’s cottage cheese.
@@hurhurhurhurhruhrurh hello Ricotta in Italian means re-cooked, so being that pasteurized milk has been cooked it would be the same. Or you can look at it like this cottage cheese didn't exist in the old world Italy. So I guess one could look at it like large curd Ricotta.
Racicot
Hi great video. The grittiness from the store bought ricotta is probably a stabilizer or starch of some kind.
Hi Glen, do you have a recipe for real Canadian cheese curds? They are impossible to find here in the UK
That's an idea that we've been throwing around for a while - It might show up later this summer. Love those squeaky cheddar cheese curds!
That's an idea that we've been throwing around for a while - It might show up later this summer. Love those squeaky cheddar cheese curds!
That's an idea that we've been throwing around for a while - It might show up later this summer. Love those squeaky cheddar cheese curds!
RUclips is glitching with replies!
Glen & Friends Cooking 😂
Hahaha Jules, making a Sophie's choice 🤣
I'm amused by how interesting i found your channel to be, the idea for me is so "new" and the production quality is very nice and you are very charismatic !
Ricotta (for me) is such a highly variable cheese. Generally supermarket brands are terrible, granted I live in an area where there is always an abundance of all kinds of cheeses so that makes me a bit biased I suppose. I might actually have to give this one a try though!
I love this channel so much! You remind me of a cooking Rick Steves!
Thank you for specifying that ricotta is made from whey, not whole milk or cream! Traditionally it would be made from whey from cheese made by heating or cooking the milk to curdle it the first time, which would have been used to make a cheese for sale, and the ricotta was made by heating or cooking the whey a second time in order to get a second batch of cheese for family use out of the same amount of milk. My great-grandmother used to make it! The store-bought ricotta always has stabilizers and other additives in it, so it's different.
wow so interesting. I've recently began making my own greek style yogurt from Whole Milk, and have so much whey remaining after straining in the fridge. Depending upon fermentation time, it's more sour by degrees. I wonder if yogurt whey would make a ricotta as well as this cottage cheese whey.
Curious if what the cow is fed heavily influences the flavor of the cheese, as is the case with other cheeses.
Question. I make Yogart and i strain the whey off to make greek. Could you use that whey to make Riccotta cheese
I came from.the cola video watched it about a week ago been watching all i can i have passed your videos over to my mom to try some :)
The way Glen talks about yield and calls his cooking a "process" makes me feel like he's taken chemical engineering
I make a cottage cheese using the vinegar (lemon juice) method but your ricotta temperature. I also salt the milk and add cream to raise the fat content. It's creamy and flavorful with a smooth texture.
Curious, going back to the first video where you added the vinegar to the milk - instead of taking out the curds, what happens if you leave the curds in there and continue to raise the temperature? Will the first curd (from the initial reaction with the vinegar) and the second one (from heating up the whey), drying them both together, make a ricotta that's similar to the store bought ricotta?
I'm also guessing that different proteins have different flavor and that the protein extracted from the initial vinegar pouring is the flavorful one. haha.
The Mandalorian comes in: "This is the whey"
Finally an authentic way of making ricotta cheese!!
It's so interesting to see two techologies at once! Please, use a scale to see how much cheese you get with a particular cooking method.
“This is the whey cheese 🌝” loved her! Ahaha
This channel makes me happy
The way I make easy homemade ricotta that solves your issues: 1 gallon milk, 2 cups cream, 1/4 cup white vinegar or lemon juice and a little salt to taste. Bring it to 180-190 F, take it off and add acid. After a little straining add salt. I like mine very creamy so I don't strain for much. Totally different taste from vinegar or lemon. I wonder what different acids would do... Helen Rennie has a recipe for ricotta using cultured milk but I failed miserably and it takes a whole day. I might try again since she says it's the bomb.
Hi. Could you tell me what do I do with the whey left after the cottage cheese and ricotta, though I didn't get much ricotta. I did the vinegar method. Could I use it as water for soup? It's still quite white after I got the bit if ricotta. Thank you
Best ricotta recipe is from Saveur. It's awesome. Well worth making
Yeah man. I like you and Julie. I came with the wave of that coca cola video, and your vids just feel.. nice. When I need sth to relax, I'll come back and binge watch some more :)
Hi Glen, your channel is a delight! I made the "cottage cheese" using the vinegar method to begin with today and it's nice, I mixed it with some cream afterward. But I got zero ricotta from the whey though I really squeezed the cheese well. May the problem be that I rinse the cheese and squeezed that water into the whey again? I am sad. :D thanks a lot!
The store bought version may include a little more acid, salt(?), or just that it's been aged in the warehouse/store/etc.
Yes - there are a few possibilities.
What about blending the cottage and the ricotta afterwards?
Hi, I hope you and yours are safe and well at this time. I want to make cottage cheese and ricotta but I don't have distilled vinegar. What I do have is 80% lactic acid for home brew beer. Do you know how much 80% lactic I should use with 2L milk instead of using vinegar?
I just watched your cottage cheese video, trying to figure out which cheese would be better to sweeten and serve with crepes =) I love the way you put waste to work - normally you'd pour whey down the drain... I just wonder - would I be able to make ricotta from mozzarella whey? I was thinking maybe add some cream for protein?
I wonder if the grit and flavor of the store bought comes from salting for shelf life?
What would happen if you made vinegar cottage cheese and then mixed it with ricotta from resulting whey?
So the ricotta made from the whey of the vinegar cottage cheese is bland from just lack of flavor or did it need some salt? So I assume you got nothing from the rennet batch or whey too little? 😏
Whey too little from the rennet batch - you'll need whey too much whey to get any ricotta. (or you need to add milk / cream to the whey... which then makes it something else) Definitely needed salt, but I think there's also something going on in the commercial process that gives them a different flavour. Could be whatever cultures they are using in the original cheese process changing the flavour.
finally
i've been looking for rickota made from whey for ages
I wonder, when you were making cottage cheese, if you had heated the vinegar mix before removing the curds (they way you did with the rennet mix) if you would have had a better mouth feel to the cottage cheese
How would we make homemade mascarpone?
Blend some raspberries into the homemade and put it in an ice cream making to churn for a bit and freeze, serve when ready, drizzle with balsamic vinegar 😋
You would have way more ricotta, If you wouldn't been taken part of it as a cottage cheese, just heat it longer and wait, and ricotta is done. And lots of it. Grannies are making ricotta like this in ages, in Lithuania:
If you want to make more ricotta, you just bring milk to nearly boiling temperature and pour vinegar or lemon's juice, wait and then mix, drain through the muslin , that's it. From 1 L milk you can get approx 200 g ricotta.
Well, it's one of ways...And it's a quick and very simple way...No need to heat 1.5 hour :)
The other way is to use 1L milk and 1L kefir. Bring to the boil milk and then pour kefir in.Reduce heat to minimum. Wait until you start seing grains. Then take of the heat and wait for 2-3 hours, if on a rush, half an hour will be enough. Pour everything through the muslin, wait until drains well. And in just few minutes you have a ricotta :)Try thse 2 recipes, I hope you will like them too.
I really enjoy your videos. Thank you...
What would happen if you left the cottage cheese in the vinegar whey and kept cooking it,would the ricotta cheese come out and mix the two flavours together for a better final product or will the ricotta not form while the cottage cheese is still there.
I do know a lot of storebought riccota the whey does have skim milk added to it to increase yields. Maybe that's the difference?
Mix the cottage cheese and ricotta together!
I believe you can do it.
Please make Poutine with ingredients available in the UK.
So it's the curds we don't have or can easily get. We have any other cheese you need. I really need to try it.
Lots of people asking for Canadian curds - we'll probably give it a go!
@@GlenAndFriendsCooking That would be great; Just like you're Butter Milk video. I've been using lemon/lime juice before!
Just use vinegar to make cottage cheese, then heat the weigh and mix both cheeses together. You will have both, the texture and the nice flavor.
Can I make ricotta using whey from homemade yogurt
Can you put salt in it?
I wonder if the difference in flavor might be a little salt added after processing to the store-bought ricotta. It's been a while since I read the ingredients on a tub of Ricotta.
My Brooklyn Italian family (on both sides) always pronounced it Ri-goat-tha. I still don't know what to make of it. We still have a few salumerias left that make fresh daily.
How does this differ from paneer cheese?
You can mix the cottage cheese made from the vinegar withe the ricotta from it way, and maybe it would get its full flavor back.
Sicilians here in NY in the US pronounce ricotta as riggút.
What about Mozzerella? An old neighbor of mine moved from Syracuse to Southeast Ohio (que the banjo picking) and pronounced it Moose-uh-rahlia, or something to that effect. Took me two weeks to finally comprehend what she was saying.
@@jacobmckee5862 my family always pronounced it mütz-a-del
I tried to heat the whey but the bubbles were tiny and there was no curd. I tried to make the acidic whey ricotta cheese. Help!
Thanks for making this video; it was both interesting and enlightening. Keep on doing what you do cause all of your friends here on the RUclips love you, and love what you do.
(I say "the RUclips" because I'm an old fart, and I believe I'm required to say it that way by old fart law)
I like how there is no music at all. It's so relaxing. Also I like fact that that you're speaking Canadian
Btw, I have always thought that you use Celcius in Canada
not for cooking for whatever reason haha, we use celcius for weather though.
your channels so great! also came from the coca cola video!
Did people eat the curds and whey together...ala Little Miss Muffet??
What if you mixed the cottage cheese (made from/with the vinegar) with the homemade ricotta (made from the vinegar whey), would the combination of the two cheeses together end up tasting like the store bought ricotta?
It seems like it would be a combo of the historical method of making ricotta from whey with the modern blogger method.
I have made a few cheesecakes, cheddar, Cheshire, Colby and have not been able to get any ricotta from the whey on any of them. I really wanted to make a ricotta salata though so I had to make the ricotta from whole milk.
Save the whey when done. Very high in protein can be used to make bread. Freeze it to use as needed.
I say it with the accent my grandmother said it just like mozzarella I say completely different. In the end, doesn't matter how you say it as long as it tastes great.
The whey from cheese making with acid is white meaning not enough acid was used in the first place and thats why more cheese has come out in the second phase. No ?
Enjoyed your video very much. Btw many ways to say ricotta wrong 😁. Ri (like ri-diculous roll your rrrr) coat (like in winter) ta (like ta-da).
The store ricotta has a single purpose to make its' product appealing to a wide audience so they will buy more of their product(s).
Hi! My mom and I can't figure out how to make the perfect chocolate lava cake! Do you think you can give it a try?
I went whey into failure! I had really milky whey left over from making mozzarella (which came out fine). But my whey never went into curds and I tracked the temp carefully between 185F and 195F. No curds. So I added vinegar...no curds...so I added more citric acid (which was in the original mozzarella)...no curds. What I was left with is a hot buttermilk kind of thing that had slight separation. I think I homogenized the whole thing; help! Is there anything I can do to still use this stuff or am I feeding my garbage disposal today (I don't have anyplace to compost it or feed plants with it).
Good Channel Keep It Going ! Chef
A comment and two questions. I would guess that the reason the store bought cheeses have better flavor is that they’ve added salt. Check the ingredients to find out. My questions are: 1. Must you use whole milk to make the cottage cheese & ricotta, or can one use low-fat or skim milk? 2. Could I use the whey I get from straining my homemade yogurt to make it into Greek yogurt?
Follow up to my previous question. I tried using my leftover whey from making yogurt and it does not work. The whey must have far too little protein left to form curds.
Before plastic food containers were available in stores, in the 30s, I was wondering what cottage cheese was sold in. Then I realized that people probably made their own, and stored it in a glass or ceramic dish.
She says it perfectly first try
If you're interested in more complex cheese recipes check out Gavin Webber. His channel is all about cheese making and he's recently started doing taste tests of cheeses available here in Australian supermarkets.
If you wanted to make a larger amount of ricotta you could press and age it to make ricotta salata.
Does that emoji put you on the top of the list? People used to use non-letter/non-number signs to do that. (Like !, #, *, etc)
Our good friend Charlie Lombardo from Long Island insists that you must say 'ri-GOAT', with the 'R' slightly rolled. He drops the last 'A'. And he also says "Watsamattahwiyou, you can't say it right!" hen we say 'ri-COT-tuh'. I suspect that his pronunciation is 'low-Italian' (so to speak).
I find this a bit confusing.
Made cottage cheese using vinegar method (I had a yellow whey water afterwards not white) and there is no ricotta produced from the whey after.
And i dont see the point of adding milk /cream as surely that's just making cottage cheese again from what gets added in?
In regards to making Cottage Cheese or Ricotta Cheese with Vinegar - Does using Vinegar or Lemon Juice... Make it Tangy like the old Baker's Cottage Cheese that can no longer be bought by the public ?
Went to a pizzeria today after I saw this and was doing a create your own. Saw ricotta and asked if it was house made or it was store bought. And if it was store made than what method they used. I got the absolute blankest stare I’ve ever seen. However it was very flavorless and slightly gritty