Omg ! Omg ! Omg ! First cream cheese Then mascarpone And now Ricotta You’re so merciful to those who have tough time finding those where they live. Thank you soooo much Gemma ! Thank you, thank you, THANK YOU !!!!!!!
@@bobinpune don't care, she's just trying to show that making cheese is easy. because in some places, cream cheese, mascarpone, ricotta are very expensive and not many places sell them..
Here is another recommendation for the whey: let it cool completely and add 1/2 cup cream per 1 cup whey to get an amazing buttermilk substitude for baking purposes. 😉
We call it Paneer in India and mostly used in North Indian curries and sweets. I usually rinse the cheese under some cold water just to get rid of the lemon taste and smell. Thank-you for teaching the basics Gemma 💓
If you leave the cheese cloth ball overnight pressed btw two cutting boards and leave a big oil bottle on top( or any weight. The next day you can cut into cubes andbthat will make the Indian paneer, which you can fry and use in curry with peas or spinach. Famous indian dishes
You have solved lot of dairy problems cz these types of cheese like ricotta, cream cheese and mascarpone are way more expensive and can also not found every where with good quality... thanks dear Stay blessed❤
It's amazing to see how you are patiently answering to everyone''s question on how is cottage cheese different from ricotta and why cream cheese follows the same process :) Thanks for the recipe, Gemma!
Could you please do a video on how to make double cream at home, please!! Say if we have 25% fat cream available, can we use that to make double cream?
Here’s the recipe for anyone that needs it :) 2 quarts 4 pints whole milk 1 cup (8oz/225ml) heavy cream 1/2 teaspoon salt 5 tablespoons lemon juice, freshly squeezed Instructions Line a large strainer or sieve with a layer of cheesecloth or thin tea towel. Place the lined sieve over a large bowl, set aside. In a large pot over medium heat combine the milk, cream and salt. When the cream and milk mixture comes to a simmer stir in the lemon juice. Turn the heat down to medium-low and stir constantly with a wooden spoon until the mixture curdles. Once fully curdled it should look like watery cottage cheese. Pour the curdled mixture into the sieve and allow to drain at room temperature for about 1 hour. After 1 hour, gently squeeze the cheesecloth around the ricotta releasing any excess *whey. Feel free to enjoy this warm at this point of transfer the sieve and bowl to the fridge and allow the ricotta to set and chill until you're ready to use it. Cover and store the cheese in an airtight container in the fridge for up to 3-4 days. Now you have ricotta what do you do with it, well you can put it on pizzas, canolis or you can even pair it with my homemade pasta. From www.biggerbolderbaking.com/ricotta-cheese-recipe/
Please be a little more considerate of content creators. They put in a lot of work to bring this content to us. The least we can do is visit their website. As viewers, it doesn't cost us a penny, but such posts can be very discouraging to content creators.
Oh, Gem-ma,! I'm running out of words to express my wonderment, amazement, and gratitude for your recipes and all the work/research that you do on our behalf! thank- you is such a small word, but I say it again!
The recipes you're sharing in these bold basics is a life saver! These ingredients are really expensive here in India. But with these easy hacks it can be recreated at home! Thank you Gemma! ❤️
I'm here to leave another "glowing" review! I love this recipe as it has become an instant success in my house. Now, my mom is an even pickier eater than my elementary school-aged brother. She prefers a rotisserie chicken "made by professionals," as she puts it, than something I will make because that's just how her taste preferences are - so when I told her I wanted a cheesecloth, she looked at me aghast and said, "The last thing I need is you making cheese!" Well, I got one and made this recipe, omitting the cream. My mother, an avid cottage cheese eater, LOVED it. She literally stopped buying cottage cheese at the store but will buy discounted milk and lemons so I can make this ricotta for her instead! This is so easy and delicious! Thanks, Gemma (now I need to figure what to do with liters of leftover whey, lol!).
We had 1 1/2 gallons of milk that was just on the verge of going sour despite the fresh date being 8-days away...it had that slight smell and taste. I am impressed that the cheese turned out so good and it was so quick to make! Thank you for this information.
Thank you so much for making and sharing this video, Gemma. I appreciate the step by step tutorials. They're fun, move well, make it easy to digest the info. A vet pleasant way to learn!
Your creamcheese video was probably the best Bold Baking Basics. I use it for so many recipes, both sweet and savoury! I use reduced fat milk, just to lower the calorie content but it still tastes and works out great, just takes maybe a little more acid!
This is really so easy to make and your presentation makes it fun! I really enjoy it with fresh herbs like chives or dill from the garden., so good! I've used it in homemade spinach lasagna too.
I just made the ricotta, and it turned out perfectly beautiful and delicious! Thank you so much. I really appreciate you letting me know I didn't have to use heavy whipping cream because I only had half and half, so that's what I used. Now I can make Baked Ziti for dinner tonight🥰
Ms. Gemma, YOU ARE A GODSEND!!! Thank you so much for this! I've been itching to make my pasta with ricotta for a while, but I always came up short with the cheese. Now I can buy the simple ingredients and make my own! Thank you so much for another dinner saving lesson!
I tried just now for dinner and my family couldn't believe it was that simple to make and just as delicious to eat! Thank you so much more Ms. Gemma! @@biggerbolderbaking
Thank you for your vedios! Here any kinda cheese is super expensive and I always used your cream cheese recipes to make cheese cake.Now i can also know how to make ricotta..😄😄
Ricotta means double boil or something like this and Italians make it from whey which they get after making mozzarella cheese. You made homemade cottage cheese which is very testy indeed. If you boil your whey and add little bit of vinegar you will get ricotta. Ricotta is "second" cheese if you know what I mean. First is cottage cheese or mozzarella, second boil is ricotta. I have Italian mother in law ))))
Thank you so much for this video Gemma! You always make things I require but aren't available here in India. Your bold baking basics are amazing and informative as always.
Thank you so much for this tutorial! My five-year-old is lactose intolerant and finding lactose free ricotta cheese is super difficult. But lactose free milk and cream are both easy to find. I will definitely be trying this out! ❤❤❤
@@biggerbolderbaking I did try this recipe with lactose free milk and lactose free cream. I halved your recipe because they sell milk in liters here and I didn't want to buy more than one liter of milk. It definitely worked and my lactose intolerant daughter loved it. Thank you for the recipe!
I'm excited. I'm your new subscriber from England Kent. I enjoyed your channel so much. I tried lot's of your recipe. It turns out very delicious. Thanks a lot for sharing xxx
I made this last night and WOW it was amazing. A million times tastier than store bought. Im using it to make stuffed shells. If i dont eat it all first 😂😂😂. Awesome video !!!!
Yes you can! This homemade ricotta can be frozen and used at a later date. To do so, freeze the cheese in an airtight container and just allow to thaw at room temperature before using. However, in my honest opinion, you get the best results when you use it straight away without freezing. See TIPS in my written recipe : This homemade ricotta can be frozen and used at a later date. To do so, freeze the cheese in an airtight container and just allow to thaw at room temperature before using. However, in my honest opinion, you get the best results when you use it straight away without freezing. .
@Gemma could you do a bread making video showing method with using the whey? I have never done this before and am curious. Great video, thank you! I was wonder how hard it would be to make homemade ricotta for some of my Italian style dishes.
I love soft ricotta, we usually leave some of the whey to keep it on the softer side when we store it. We even dry it out on a rack, it only gets better as it ages. You can even make this after a farmer's cheese or after making any cheese really. Just add the cream to the left over whey, reheat, add white vinegar and boom a lighter ricotta. I prefer the richer while milk version though. It makes the best lasagna and cannoli filling. Also makes the best cheesecake if you add some marscapone to it with no cream cheese.
This is a great and simple recipe hadn't had dinner I took bread and enjoyed it. My first attempt worked. I think I put too much vinegar as I didn't have big lumps mine were small. For 1 litre of milk I used 3 tablespoons of vinegar. I think next time I'll use 2 and a third tbsps. Thank you
This is the same as Indian paneer. No wonder I see videos where ricotta cheese is used as a substitute for paneer when making Indian sweets (mithai). Will you be sharing some dessert recipes with ricotta cheese?
@@lakshmis4111 No, he's right though. He didn't say it was dry like parmesan but every single recipe for paneer I've ever seen involved squeezing the water out and very often putting some weight on it for a while too, unlike this wetter ricotta version. Without the water squeezed out, I would think it'd be something more like chenna. Are you saying that most paneer is not weighted at all and does not have the water squeezed out? Because that would be very surprising info to me.
Wow that’s easy peasy :) I bought some from the store for a lasagna I made today. However I wanted to make my next lasagna as low fat as possible. I can use skimmed milk and low fat cream and make it myself. Thanks :)
I’m fascinated! That’s actually so easy to make, I can handle that lol I usually have those ingredients in my house, I will definitely give this a try 💕
A series of videos on what to do with leftover parts of ingredients would be lovely. Like using the whey from this episode or using egg whites leftover from when you just need egg yolks or anything like that, something like a pound cake with royal icing, or angel food cake with custard filling. Tandem recipes.
Hi. This will last 3-4 days in an airtight container chilled in the fridge. Check the recipe here, www.biggerbolderbaking.com/ricotta-cheese-recipe/#wprm-recipe-container-25424 Enjoy!
Hi... Gemma, Thanks for uploading another useful video in the series of Bold Baking Basics. Being so professional... I request you to make a video on how to make cream at home. I'm saying this because you're professional to make anything from scratch so why not cream?!....😋
Hi Gema! Is realy very nice of you ween you show as how we make hamete cheese becauce is not very easy for my in my cauntry to find all the cheese ween you ouce use your recipies! The way ween you make that cheese is very similar with the way ween we make the traditional and home make "Xaloumi Cheese" in the Cyprus villages! Becauce i have alergi on lactose can i make it with milk low fat? Wee have in Cyprus one tipe of milk Yellow and is not 0% tipe milk but they have less full fat milk? Can i use theese milk or is beter to use half from the bothe milk? Have a nice day an very good month!
Hi Gemma! I have wanted to start making chia pudding and overnight oats for breakfast, but most of the different flavors I found are kinda normal and sort of boring. Could you maybe show some big bold variations? Anyway, love your channel!
Hello, I really enjoy watching your video. I really appreciate your video on how to make homemade buttermilk. Thank you. Love Ricotta cheese! Could you do how to make cottage cheese?
Thank you! Gemma Stafford. Real truth behind asking for cottage cheese is I can’t get cottage cheese in France. I am an American who live in France. Here, I can not find cottage cheese or buttermilk! So finding your channel and buttermilk video changed my baking!
Hi gemma I love your channel. I have question is that curd doesn't taste sour?? because of lemon juice. Can sourness get rid by dumping curd in ice cold water???
Homemade almond milk will curdle, and it makes a delicious vegan ricotta. The only difference is that the curds will form after the milk has cooled down completely.
Hi! Can mozzarella and parmesan be made at home also i love how you actually do the basics and i liked how you make cream cheese because it is not available in some countries Thank you!
Delighted it was of help, Sahar ! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/ I don't hav recipes for those two yet, will see what I can do!
Add 1-2hr pressing stage to the end and you get paneer (hindustan). Now soak that cheese puck in salted water and you got turkish "peynir". Definitely very useful basic skills👍
This is a great, simple recipe Gemma. Love it! I’m wondering how you’d then go about making baked ricotta - could you do that from this recipe? Thanks :)
I've had a Bold Baker share her experience with UHT. That it absolutely did not work for her. But if you are willing to give it a go, I would love to know how that works for you
The answer for "why didn't the milk not curdle" is not necessarily more acid, it could be they used ultra pasteurized milk. Ultra pasteurized milk will not curdle.
You can make a plant based ricotta that turned out really well if you make fresh almond milk from scratch. I’ve seen recipes for other nut milks but have only tried almond ricotta
Omg ! Omg ! Omg !
First cream cheese
Then mascarpone
And now Ricotta
You’re so merciful to those who have tough time finding those where they live. Thank you soooo much Gemma ! Thank you, thank you, THANK YOU !!!!!!!
Hope you give this one a go with homemade pasta bit.ly/2IngHomemadePasta
hey, if you’re from india i’d really suggest you look upon big basket or go to a foodhall bc they’re always stocked up on all these cheeses!
@Nikunj Agarwal *Cream Cheese is NOT made the way Gemma showed.* It's very different than what she showed. Her recipe is wrong.
This is basically "paneer " or cottage cheese
@@bobinpune don't care, she's just trying to show that making cheese is easy. because in some places, cream cheese, mascarpone, ricotta are very expensive and not many places sell them..
Here is another recommendation for the whey: let it cool completely and add 1/2 cup cream per 1 cup whey to get an amazing buttermilk substitude for baking purposes. 😉
Thanks for the tip!
How long does buttermilk last in fridge
Thank you. That sounds terrific.
Sweet! Thanks a bunch.
We call it Paneer in India and mostly used in North Indian curries and sweets. I usually rinse the cheese under some cold water just to get rid of the lemon taste and smell. Thank-you for teaching the basics Gemma 💓
If you leave the cheese cloth ball overnight pressed btw two cutting boards and leave a big oil bottle on top( or any weight. The next day you can cut into cubes andbthat will make the Indian paneer, which you can fry and use in curry with peas or spinach. Famous indian dishes
So, can I use paneer instead of making this? ..I am from India
You have solved lot of dairy problems cz these types of cheese like ricotta, cream cheese and mascarpone are way more expensive and can also not found every where with good quality... thanks dear
Stay blessed❤
It's amazing to see how you are patiently answering to everyone''s question on how is cottage cheese different from ricotta and why cream cheese follows the same process :)
Thanks for the recipe, Gemma!
Thanks a million for being here!
Could you please do a video on how to make double cream at home, please!! Say if we have 25% fat cream available, can we use that to make double cream?
Here’s the recipe for anyone that needs it :)
2 quarts 4 pints whole milk
1 cup (8oz/225ml) heavy cream
1/2 teaspoon salt
5 tablespoons lemon juice, freshly squeezed
Instructions
Line a large strainer or sieve with a layer of cheesecloth or thin tea towel. Place the lined sieve over a large bowl, set aside.
In a large pot over medium heat combine the milk, cream and salt.
When the cream and milk mixture comes to a simmer stir in the lemon juice.
Turn the heat down to medium-low and stir constantly with a wooden spoon until the mixture curdles. Once fully curdled it should look like watery cottage cheese.
Pour the curdled mixture into the sieve and allow to drain at room temperature for about 1 hour.
After 1 hour, gently squeeze the cheesecloth around the ricotta releasing any excess *whey. Feel free to enjoy this warm at this point of transfer the sieve and bowl to the fridge and allow the ricotta to set and chill until you're ready to use it.
Cover and store the cheese in an airtight container in the fridge for up to 3-4 days.
Now you have ricotta what do you do with it, well you can put it on pizzas, canolis or you can even pair it with my homemade pasta.
From www.biggerbolderbaking.com/ricotta-cheese-recipe/
Ash Ketchup Sorry, just from personal experience, when I cook/bake I like to see the recipe and watch the video on RUclips at the same time :)
@@JR-hg8qd Thank you J R. I like to do the same so I have all info together at once. Plus, if I have to go to a website, I find another video.
J R thank you 🙏🏼
Please be a little more considerate of content creators. They put in a lot of work to bring this content to us. The least we can do is visit their website. As viewers, it doesn't cost us a penny, but such posts can be very discouraging to content creators.
Thank uuuuuuuuu
Oh, Gem-ma,!
I'm running out of words to express my wonderment, amazement, and gratitude for your recipes and all the work/research that you do on our behalf!
thank- you is such a small word, but I say it again!
Thanks a million for being here!
The recipes you're sharing in these bold basics is a life saver! These ingredients are really expensive here in India. But with these easy hacks it can be recreated at home! Thank you Gemma! ❤️
I'm delighted to know it's helping you, Hereschelle.
I'm here to leave another "glowing" review! I love this recipe as it has become an instant success in my house. Now, my mom is an even pickier eater than my elementary school-aged brother. She prefers a rotisserie chicken "made by professionals," as she puts it, than something I will make because that's just how her taste preferences are - so when I told her I wanted a cheesecloth, she looked at me aghast and said, "The last thing I need is you making cheese!" Well, I got one and made this recipe, omitting the cream. My mother, an avid cottage cheese eater, LOVED it. She literally stopped buying cottage cheese at the store but will buy discounted milk and lemons so I can make this ricotta for her instead! This is so easy and delicious! Thanks, Gemma (now I need to figure what to do with liters of leftover whey, lol!).
You just made my day!!!!!! I cannot get my hands on ricotta in Taiwan and I miss it so much. Now I can make my baked ziti♥♥♥♥♥ Thank you!!!!!
We had 1 1/2 gallons of milk that was just on the verge of going sour despite the fresh date being 8-days away...it had that slight smell and taste. I am impressed that the cheese turned out so good and it was so quick to make! Thank you for this information.
That's a great use for milk that's just starting to go bad! I'm so glad it turned out well for you.
What? Who knew you could make so many things at home?!?! I’m amazed!
Thank you so much for making and sharing this video, Gemma. I appreciate the step by step tutorials. They're fun, move well, make it easy to digest the info. A vet pleasant way to learn!
Glad it was helpful!
Your creamcheese video was probably the best Bold Baking Basics. I use it for so many recipes, both sweet and savoury! I use reduced fat milk, just to lower the calorie content but it still tastes and works out great, just takes maybe a little more acid!
Avoiding fat content while making cheese is interesting.
I just love Bold Baking Basics! Good work, Gemma :)
Thank you Gemma you are a godsend with your recipes i love watching your videos i told my daughter for mothers day i want your book
You are so welcome, Mary! I'm delighted you're enjoying baking with me! Wish you an early happy birthday and hope you'll enjoy my book!
Great job on the video! I will have no trouble making this with your user friendly presentation. Thank you..!!
I'm glad you found this helpful. Thank you for sharing.
Just tasted with 3 yr granddaughter, she says it is good, and it tastes l think so too. Will make lasagne tomorrow with it and see.
This is really so easy to make and your presentation makes it fun! I really enjoy it with fresh herbs like chives or dill from the garden., so good! I've used it in homemade spinach lasagna too.
Make your own pasta then 😉bit.ly/2IngHomemadePasta
Your amazing! Making ricotta tomorrow for stuffed shells for Easter. Your instructions are easy and well done. Thank you!
Glad you think so! Thank you for sharing.
You make everything look so easy,I really love your channel and you
Thanks a million!
All your recipes are simple and delicious. Thanks
I just made the ricotta, and it turned out perfectly beautiful and delicious! Thank you so much. I really appreciate you letting me know I didn't have to use heavy whipping cream because I only had half and half, so that's what I used. Now I can make Baked Ziti for dinner tonight🥰
Well done, you! Thanks for sharing this here.
Ms. Gemma, YOU ARE A GODSEND!!! Thank you so much for this! I've been itching to make my pasta with ricotta for a while, but I always came up short with the cheese. Now I can buy the simple ingredients and make my own! Thank you so much for another dinner saving lesson!
No problem! Hope you love it!
I tried just now for dinner and my family couldn't believe it was that simple to make and just as delicious to eat! Thank you so much more Ms. Gemma! @@biggerbolderbaking
Thank you for your vedios! Here any kinda cheese is super expensive and I always used your cream cheese recipes to make cheese cake.Now i can also know how to make ricotta..😄😄
Subscribed. Thank you so much for sharing your recipe know-how and your blog.
Thanks for watching!
When your food makes you break out into a happy dance I know I have to make it ☺️
Go for it! And show me your results on the website www.biggerbolderbaking.com
Ricotta means double boil or something like this and Italians make it from whey which they get after making mozzarella cheese. You made homemade cottage cheese which is very testy indeed. If you boil your whey and add little bit of vinegar you will get ricotta. Ricotta is "second" cheese if you know what I mean. First is cottage cheese or mozzarella, second boil is ricotta. I have Italian mother in law ))))
This should be 📌 on the first comment, I think. Because it needs to be cooked as it is called❤
I agree. This is a critical difference. The recipe might be good, but it is not "ricotta"
This recipe is more like farmers cottage cheese. Definitely not ricotta
I worked in a Italian restaurant this is indeed the bases of RICOTTA not cottage cheese
I’m Irish and Sicilian 😊 and I’ve had the privilege of both sides of cooking. My Sicilian Nana would make this as a quick ricotta 💜
Thank you so much for this video Gemma! You always make things I require but aren't available here in India. Your bold baking basics are amazing and informative as always.
No, thank you for being part of the Bold Baking community! You all inspire me to do more!
Seems the same way of making paneer Indian cheese. So cool. Thanks for sharing
Yes all cheeses basically use the same method
That’s a very good recipe for people who don’t have ricotta cheese in other areas
That's right!
Thank you so much for this tutorial! My five-year-old is lactose intolerant and finding lactose free ricotta cheese is super difficult. But lactose free milk and cream are both easy to find. I will definitely be trying this out! ❤❤❤
Let me know how that goes!
@@biggerbolderbaking I did try this recipe with lactose free milk and lactose free cream. I halved your recipe because they sell milk in liters here and I didn't want to buy more than one liter of milk. It definitely worked and my lactose intolerant daughter loved it. Thank you for the recipe!
Thank you for posting all of these basic recipes!!!
I'm excited. I'm your new subscriber from England Kent. I enjoyed your channel so much. I tried lot's of your recipe. It turns out very delicious. Thanks a lot for sharing xxx
Hello from across the pond! Thanks for being here!
I made this last night and WOW it was amazing. A million times tastier than store bought. Im using it to make stuffed shells. If i dont eat it all first 😂😂😂. Awesome video !!!!
Delighted to hear that, Amber! Thank you for sharing.
thanks gemma i love fresh homemade ricotta cheese.
It's so good! I hope you'll give this a go!
Thank you my dear
Was looking for this recipe for a while since it's so expensive in Canada 🇨🇦. Thanks a million Gemma 👍👍👍♥
Go for it! Here's the complete recipe www.biggerbolderbaking.com/homemade-gelato-strawberry-no-machine/
Thanks for the video. You make so many new ideas look so simple.
Thanks for being here Linda!
First first first
Gemma I love u and u r recipes sooooooooooooooo much
Thanks for being here!
Thank you for the tutorial on how to make ricotta cheese. Won’t be able to use now so can I freeze it and use later.
Yes you can!
This homemade ricotta can be frozen and used at a later date. To do so, freeze the cheese in an airtight container and just allow to thaw at room temperature before using. However, in my honest opinion, you get the best results when you use it straight away without freezing.
See TIPS in my written recipe : This homemade ricotta can be frozen and used at a later date. To do so, freeze the cheese in an airtight container and just allow to thaw at room temperature before using. However, in my honest opinion, you get the best results when you use it straight away without freezing. .
You are amazing Gemma! Thank you for sharing such easy recipes for some difficult to source ingredients. Love! And a belated Happy birthday
Thank you so much for the greetings!
Brilliant, absolutely brilliant 😃👍
Thank you! Cheers!
Wow Gemma❤ its creamy and easy ❤ thanks a lot.
I can't stop saying, 'Curds & Whey' ! THANKS!!! Gemma
Hi Gemma I hope you enjoy your birthday party with your family and friends. I really love the way you made cheese.
Thanks a million!
@Gemma could you do a bread making video showing method with using the whey? I have never done this before and am curious. Great video, thank you! I was wonder how hard it would be to make homemade ricotta for some of my Italian style dishes.
Great idea! I will add this to my list
I love soft ricotta, we usually leave some of the whey to keep it on the softer side when we store it. We even dry it out on a rack, it only gets better as it ages. You can even make this after a farmer's cheese or after making any cheese really. Just add the cream to the left over whey, reheat, add white vinegar and boom a lighter ricotta. I prefer the richer while milk version though. It makes the best lasagna and cannoli filling. Also makes the best cheesecake if you add some marscapone to it with no cream cheese.
Thanks for sharing.
This is a great and simple recipe hadn't had dinner I took bread and enjoyed it. My first attempt worked. I think I put too much vinegar as I didn't have big lumps mine were small. For 1 litre of milk I used 3 tablespoons of vinegar. I think next time I'll use 2 and a third tbsps. Thank you
Thanks for sharing, Muthoni. I hope next time turns out better than the first 😊
Awesome did not realize how easy it was to make thank you so much 💞
Hi I miss your channel!!! Yay! My ever trusted RUclips channel.
Awesome! Now we know how to make ricotta at home. Thanks Gemma.
Please do share some recipes as well with ricotta cheese..preferably sweet.☺
Stay tuned!
This is the same as Indian paneer. No wonder I see videos where ricotta cheese is used as a substitute for paneer when making Indian sweets (mithai). Will you be sharing some dessert recipes with ricotta cheese?
I will! Stay tuned!
@@biggerbolderbaking yup.. That's exactly what I wanted to say.. Do check out recepie of rasgulla.. Just made it 😊😊
Paneer usually has the water squeezed out and it's often weighted so even more water comes out and it's more solid.
@@bentleyr00d, paneer is not dry at all.. Actually the cheese made for the sweet dishes are little more dry..
@@lakshmis4111
No, he's right though. He didn't say it was dry like parmesan but every single recipe for paneer I've ever seen involved squeezing the water out and very often putting some weight on it for a while too, unlike this wetter ricotta version. Without the water squeezed out, I would think it'd be something more like chenna. Are you saying that most paneer is not weighted at all and does not have the water squeezed out? Because that would be very surprising info to me.
I never knew ricotta cheese is Italian, cause here in Ethiopia we only use this type of cheese, and we call it Ayib - አይብ
Thanks for the video!!!
That's an interesting information Sara. Thanks for sharing.
so easy, gonna try it, thanks
Go ahead and give it a go!
Looks so good Gemma, I can't believe how easy too. I love your channel and recipes. Thank you for sharing.
Wow that’s easy peasy :) I bought some from the store for a lasagna I made today. However I wanted to make my next lasagna as low fat as possible. I can use skimmed milk and low fat cream and make it myself. Thanks :)
I'm afraid low fat milk will not give you enough curds.
I’m fascinated! That’s actually so easy to make, I can handle that lol I usually have those ingredients in my house, I will definitely give this a try 💕
Don't forget to show me your results on the website 😉www.biggerbolderbaking.com Oh, and try to make some pasta too! bit.ly/2IngHomemadePasta
Very nice thanks lots for this video awesome
thank you, I love your recipes
I followed the recipe, it worked like a charm! Thank you so much, i subscribe ❤
kisses from France
Fantastic! Well done to you! Thank you so much for your input!
How wonderful 😍 I’ve always grown up eating store bought ricotta and it’s delicious, I need to try my hand at making my own. Thank you Gemma x
Give it a go!
Thank you so much for this recipe... Amazing video..ineed this recipe is so beautiful ...Lovely recipe💗💗💟😍🔝🔝🔝
A series of videos on what to do with leftover parts of ingredients would be lovely. Like using the whey from this episode or using egg whites leftover from when you just need egg yolks or anything like that, something like a pound cake with royal icing, or angel food cake with custard filling. Tandem recipes.
Thanks for the suggestions!
Whoaw,, thank you for sharing how to a make recotta,,how does it spoil when it is refrigerate?
Hi. This will last 3-4 days in an airtight container chilled in the fridge. Check the recipe here, www.biggerbolderbaking.com/ricotta-cheese-recipe/#wprm-recipe-container-25424 Enjoy!
Hi... Gemma, Thanks for uploading another useful video in the series of Bold Baking Basics. Being so professional... I request you to make a video on how to make cream at home. I'm saying this because you're professional to make anything from scratch so why not cream?!....😋
Let's see what I can do
In India this is called chenna. And many sweets are made of it. Also if we put weight on the curds to take the water out we get Paneer 😊
Thanks for sharing Niteen! Good to know!
Aha, thank you. That's just what I thought.
Hi Gema! Is realy very nice of you ween you show as how we make hamete cheese becauce is not very easy for my in my cauntry to find all the cheese ween you ouce use your recipies! The way ween you make that cheese is very similar with the way ween we make the traditional and home make "Xaloumi Cheese" in the Cyprus villages! Becauce i have alergi on lactose can i make it with milk low fat? Wee have in Cyprus one tipe of milk Yellow and is not 0% tipe milk but they have less full fat milk? Can i use theese milk or is beter to use half from the bothe milk? Have a nice day an very good month!
You can use lactose free milk for this recipe. But using whole milk is best.
+Gemma Stafford Hi Gemma! Thank you! I know but i can becauce of my alergi! Have a nice day!
Hi Gemma! I have wanted to start making chia pudding and overnight oats for breakfast, but most of the different flavors I found are kinda normal and sort of boring. Could you maybe show some big bold variations?
Anyway, love your channel!
Thanks for the suggestions! I will add this to my list
Someone asks: Do you know a lifesaver??
Me: GEMMA!!!!
You’re AMAAAAZING ❤️❤️. Love ALL your recipes. Thanks for uploading .
definitely trying this!!
Hello, I really enjoy watching your video. I really appreciate your video on how to make homemade buttermilk. Thank you. Love Ricotta cheese! Could you do how to make cottage cheese?
I will see what I can do about that
Thank you! Gemma Stafford. Real truth behind asking for cottage cheese is I can’t get cottage cheese in France. I am an American who live in France. Here, I can not find cottage cheese or buttermilk! So finding your channel and buttermilk video changed my baking!
Hi gemma I love your channel. I have question is that curd doesn't taste sour?? because of lemon juice. Can sourness get rid by dumping curd in ice cold water???
No, it doesn't taste sour at all.
Homemade almond milk will curdle, and it makes a delicious vegan ricotta. The only difference is that the curds will form after the milk has cooled down completely.
Thanks for sharing this tip!
Lmfaooo sounds gross
@@anthax1 amen!
@@anthax1 in recipes with herbs and other ingredients it is fantastic. It is even delicious by itself.
@@anthax1 not very cool to call other people foods gross :/
Amazing recipe 😃😃😃😃
Thank you for this recipe! I've only made Home made cheese once.
Give it a go!
@@biggerbolderbaking I plan to. I love your recipes.
Gemma ma'am can you please teach us how to make homemade cannoli?
She already did, check her channel.
Hi Gemma ☺
Another great idea😚
It's so simple to realize making this gorgeous ricotta..mmhh.
Bravissima 😚👄💋❤
Thank you so much. it helps me a lot. do u have a recipe for cream cheese.
Feel free to search for recipes you like on my website www.biggerbolderbaking.com.
www.biggerbolderbaking.com/how-to-make-cream-cheese/
Hey Gemma I don’t have enough lemon juice I have 1 tablespoon lemon juice can I use 1 tablespoon lemon juice and 1 tablespoon white vinegar
I suggest you use vinegar if you have the amount required in the recipe and not mix the two.
Thank you
I love that its very simple👍
Could you show us how to make ghee next? Thanks😊
I will see what I can do!
Do you have a Recipe book that I can buy? Love all you recipes
I am working on that. Hope you are signed up to my newsletter to hear about updates very soon bit.ly/BBBWebsiteSignUp
I love you recipe thank you💗
Hope you enjoy making this. The link to the recipe can be found in the caption above.
hi Gemma ....please can you help me on how to make vegetable shortening
I will see what I can do. In the mean time, you can use coconut oil if that is available where you are
Would making scones with whey... Bust be replacing the buttermilk with the whey ?
Hi Greg. Yes, you can use the whey in place of buttermilk. It will be grand.
Hi! Can mozzarella and parmesan be made at home also i love how you actually do the basics and i liked how you make cream cheese because it is not available in some countries
Thank you!
Delighted it was of help, Sahar !
I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
I don't hav recipes for those two yet, will see what I can do!
Add 1-2hr pressing stage to the end and you get paneer (hindustan). Now soak that cheese puck in salted water and you got turkish "peynir". Definitely very useful basic skills👍
Thanks for sharing !
Hi Gemma! I would like to know for how long can we store this in the refrigerator.
store the cheese in an airtight container in the fridge for up to 3-4 days
@@biggerbolderbaking Thank you, Gemma
@@biggerbolderbaking are you irish
Hi from Australia are your tablespoons 20mls or 15mls as I would like to make this next week.
Thank you... Loved it... ❤️ From India !
Hi jemma thank for this amazing easy recipe,but how much milk ,cream and lemon do we need to make 16 oz of ricotta chesse ?
Hi Jewel. You can get the complete recipe here www.biggerbolderbaking.com/ricotta-cheese-recipe/
This is a great, simple recipe Gemma. Love it! I’m wondering how you’d then go about making baked ricotta - could you do that from this recipe? Thanks :)
You can certainly use this for that 🙂
I'm really excited to try this out! Can I use UHT milk?
I've had a Bold Baker share her experience with UHT. That it absolutely did not work for her. But if you are willing to give it a go, I would love to know how that works for you
Nice! If I ever make lasagna, I know what to do if I don't have any ricotta in my fridge.
If ever you don't have pasta, you will know what to do 😉www.biggerbolderbaking.com/homemade-pasta-2-ingredient/
The answer for "why didn't the milk not curdle" is not necessarily more acid, it could be they used ultra pasteurized milk. Ultra pasteurized milk will not curdle.
I will be making this tomorrow to add to my lasagna recipe I make in my crockpot. Up to how long can the ricotta be stored?
Early this is so great .... oh btw i am from maldives
Oh wow! It must be paradise there!
Hi Gemma, Love your videos could you try making Cheddar Cheese or Velveeta?
I will see what I can do
You can make a plant based ricotta that turned out really well if you make fresh almond milk from scratch. I’ve seen recipes for other nut milks but have only tried almond ricotta
That sounds interesting!