Some old school Italians use both white vinegar and lemon juice, starting with the white vinegar adding say about 2-3 tablespoons in a few seperate sips always stirring gently. Then adfing lemon juice last in similar fashion. They will even mix a little heavy cream in with the milk at the beginning
I love both ways you presented:-) Usually we make it with the whole milk. The classic version is made from whey as Ricotta (literally meaning "recooked" in Italian) but we just stick to the whole milk version. YumYum is a lucky Sous Chef:-) Best regards and thank you!!!
Oh thank you! It's true- the classic way is with whey (see what I did there?😉) and I thought it would be great to present both methods- not everyone is a cheesemaker with left over whey to contend with! I'm so glad you find value in the video. YumYum sends her regards!💛🐈
@@Cheese52, thank you!!! We are eagerly waiting for your new videos:-) I know it's a lot of work and sometimes we might feel a little bit discouraged and demotivated. I just want to let you know that both my wife and myself feel huge respect for you. Your cheese making educational presentations are absolutely amazing. Keep up the great work. Say hello to YumYum!!!
Can you make ricotta from any whey for just from certain cheeses? I am super exicited about making cheese now I am gathering all the tools I need. Just picked up a cheese cave yesterday. Thank you for taking the time to teach everyone.
Your question is a good one. Higher cream percentage in the milk will produce a greater yield. You could add a cup or two of cream to your milk to produce more cheese. Using 2% will produce less cheese. Hope that helps!
Another great video. How long will whey keep and what's the best way to keep whey....I feel like this is getting waaaay out of hand with all this way and whey. haha Also, why can't you use iodized salt? Thanks and keep up the great work.
Good questions. Whey from cheese making that is used for ricotta should be used within 3 hours for best results. Whey stored for other uses, like cooking, smoothies, etc should be consumed within 7 days or so. Cheese making is all about nurturing good bacteria growth. Iodized salt contains iodine (Captain Obvious, here!) and iodine inhibits bacteria growth, good or bad, so that's why iodized salt wont work. I like to use sea salt or pickling salt- they are both types of non iodized salt. So glad you enjoy the videos!
Hi! Hmmm. Nut and seed milk doesnt really curdle and separate the way animal milk does. Usually vegan cheese is made from the pulp or pulverized nuts and seeds. I have, however seen recipes for coconut yogurt using coconut milk and the contents of probiotic capsules. Hope that helps!
If I use whey from making farmers cheese with vinegar to make ricotta, can I then use the leftover whey to make your caramel or is it too spent by then?
Thank you! Can you make ricotta again from the leftover whey from your second recipe (1 gallon of milk)? What’s the taste difference between recipe 1 vs 2? Please and thank you 🙏
Technically, yes, you could, but the yield would be really low. You could help it along by adding some milk or cream to help any casein protein left in the whey to have something to stick to. I don't notice much difference in taste, but I do notice a difference in texture. I think the milk version is a little fluffier. Hope that helps and happy cheesemaking! Lisa
Hello. Thank you very much for the video. Can you please tell me the difference between ricotta and cottage cheese, or what we call ‘paneer’ here? I make cheese like this for spinach but here we dry it solid and call it paneer. Is that the difference, that ricotta is not as dry? I would really appreciate your reply. Thanks.
Hello Sarah, Ricotta is a soft, moist mild flavoured cheese and is used in many pasta and lasagna recipes.Traditional ricotta is made from whey, like you see in the video. Paneer is a full-fat, soft cheese used in Indian cooking. The cheese is pressed until the texture is firm, similar to tofu. When milk is used to create ricotta, the initial process to create both of these cheeses is very similar, as they both coagulate the milk with citric acid. Queso fresco, farmers cheese, paneer, ricotta and cottage cheese are all examples of fresh cheeses that use acid coagulation to separate the curds from the whey. The slight changes in times, temps, salting, hanging and pressing create different cheeses. Hope that helps!
I love your cheese videos. Just a quick question. I was unable to get ricotta where I stay, so opted to buy some cottage cheese. Am I correct in saying that cottage cheese is made with whole milk, and ricotta is made with leftover whey from a previous cheese. So in theory, cottage will be richer than ricotta? Perhaps you can make a video about the difference between them? They say ricotta is richer which makes no sense. It is made from left over whey. Cottage is made with whole milk, and is said to be milder. Very confused.
Hi Ben! This is a good question ( 3 actually!) and I will do my best to answer them all. 1/Ricotta means to reheat, and you are correct in saying that traditional Ricotta is made from the whey leftover from cheesemaking. The second part of this answer is a little tricky. If you are talking about acid coagulated cheese using whole milk - some call that Ricotta as well,and some call it cottage cheese, especially in different parts of the world. I've seen recipes called cottage cheese that are essentially acid coagulated whole milk, and to me, that's not cottage cheese. But to others it is, so there can be some confusion in the naming convention. To me, cottage cheese has firm curds, is mild and slightly sweet in flavor, and the curds are suspended in a creamy, milky liquid. That describes the kind of cottage cheese I see in stores here in the US. 2/To compare Ricotta made from acid coagulating milk (what some call cottage cheese) and Ricotta made from whey I've never experienced a difference in richness. I would say the ricotta from whey is a little creamier. Ricotta from whey may taste a little milder because rennet was used to coagulate the milk for cheesemaking, not lemon or vinegar. There is no comparison from Ricotta from whey and the cottage cheese I described above. They are completely different cheeses. 3/ I am working on a video now for the cottage cheese I described above- maybe I can include some of this information in it. I'm so glad you enjoy the channel. Hope that clarifies things and happy cheesemaking! Lisa
Heyyy, I have tried 3 times to make ricotta from leftover whey (made German quark from buttermilk & thus whey is left) I heat it up to the level where I can't keep my finger in & then immediately pour in vinegar but my whey dosent curdle up. I have gotten around 3 tablespoons of ricotta each time Am I doing something wrong ? Or is it the quantity am I to expect Thanksss !!
Sometimes there are very little solids left in the whey, and I know I get very little from my buttermilk quark recipe too. It depends on the recipe. You can add some milk or cream to boost the volume. Hope that helps!
I don't make cheese very often but I am determined to exploit every ounce of value out of my milk. I make a little mozzarella, some cultured butter milk then I use that to make Quark. Is it possible to freeze they whey until I have enough to make a batch of Ricotta?
Hi Paul, If you choose to make ricotta with the whey, I recommend that it is used within 3- 4 hours of being drained from the curd. As it ages, whey continues to acidify, and the acidity affects curd development. You could add some cream or milk to the amount of whey you have to help the curds stick together and create a better yield, even with the limited amount you have. Whey can be frozen for other uses, such as bread making, soups, risotto, etc. You can also make whey caramel. I have a video that shows the process. Enjoy! Lisa
@@Cheese52 Thanks for the information. I understand Quark freezes quite well. Perhaps the answer is to make a larger batch of Quark so I get a decent amount of whey for Ricotta. I have nice Italian Ricotta Cheesecake recipe so I know I can use it up once it's made.
In another comment you mentioned having a hard time finding ingredients in your country. Almost every home cheesemaker world-wide order their cheesemaking supplies online. I use New England Cheesemaking, they ship world wide! Here's the link to their store. Its an affiliate link, so I make a commission if you purchase. cheesemaking.com?aff=35 Lisa
Hi, Lisa. Today, I made ricotta with your recipe using leftover whey (about 1.75 gallons from your tuscano-syrah recipe). However, please advise? The ricotta tidbits were so small that they were not caught by the cheesecloth. Rather, the ricotta simply drained thru the cheesecloth. I'd say about 85-90% of the ricotta was lost down the drain. A big unfortunate miss!
What a waste of ricotta , she didn’t even wait for it all separate , couldn’t she see the milk didn’t separate to the full?You have to wait for it to completely separate should be clear liquid not full of milk . That really really made me angry, that amount of milk needed at least half a cup of lemon
Hmm. Once cheese is put in the refrigerator it is in the "storage" phase. Thos is a fresh cheese,, so you can keep this cheese in the refrigerator for about 1 week.
Hello! Not really, because most of the solids (which is the ricotta) will have been pulled out of the serum (the liquid in the milk). The leftover whey is very acidic, but you can use it on tomato plants, or as the liquid in marinade to tenderize meat. Hope that helps! Lisa
Nope. There will not be much cheese left once the ricotta has been strains from the whey. You could use the whey for other things like caramel, soups or curries. Hope that helps! Lisa
@@continuousself-improvement1879 Hi! I see you've already found 2 videos I've put together about how to use left over whey- Ricotta and Whey Caramel. Thanks for the suggestion to make a video outlining more uses for the whey.
This is a good question! A gallon of whole milk, I typically get about 1 1/2 lbs (or more, sometimes!) of cheese. You can get an even better yield if you add some cream to the milk:)
@@Cheese52 Thank you so much! I have another question because I was searching on the internet for what cheeses I can make with 1 gallon of milk and vinegar/lemon (that's what I only have on hand) and from what I could see ricotta cheese and queso fresco have almost the same recipe! Are they the same cheese with different name?
Hi Casey, Welcome to the channel and good question! In North America, this is how it is defined: Ricotta- the milk is coagulated by using an acid. It is mild in flavor and fairly soft. Farmer's cheese- the milk is coagulated with rennet. The flavor can be a little tangy and the curds are a little firmer. You'll see recipes all over the place that are called farmers cheese, and they really are Paneer, or cottage cheese, or cream cheese. Some folks can get pretty adamant about their naming convention. I just smile and say sure. "Farmer's cheese it is." At the end of the day, these are all quick and easy ways to create a fresh cheese from a surplus of milk that farmers can experience 😉, hence the name. Slight differences in ingredients, times, temperature and environment can produce the unique taste and texture that each cheesemaker is trying to create for themselves, and to them, their cheese is farmer's cheese.😀 All are fresh cheeses and should be consumed within about a week. Hope that helps! Lisa
Hi Brandy, You are correct. The USA still uses the imperial system and I live there, which is why this recipe uses gallons. This was one of my first recipes on the channel and I have long since included metic measurements for the rest of the world in my videos. 1 gallon is 3.78 liters. 4 liters is close enough. Hope that helps and happy cheesemaking! Lisa
Hi! Sure! I can help. Fresh cheese is a category of cheese. There are many types of fresh cheese, such as creme frais, queso fresco, quark and ricotta. These cheeses are usually lactic (acid) set cheeses and do not age. They should be eaten within 1-2 weeks after they are made. Here's an interesting fact- Ricotta literally means re-cooked. I'm not sure if you watched the whole video- I show the traditional way to make Ricotta, (which uses the leftover whey from cheesemaking) and by using milk, lemon juice (or vinegar) for the acid component and salt, as you described. Hope that helps and happy cheesemaking!
Good question and excellent answer to the question. I was coming to find if I could make ricotta from farmer's cheese because the farmers cheese recipe I was given uses acv. So much can get lost and confused in translation. Thanks for the knowledge
Hi Leann, I am sorry to hear you had trouble with getting any appreciable Ricotta from whey. It can be tricky- there has to be enough milk solids in the whey for the acid to interact with. If the whey is a clear greenish yellow color, and isn't cloudy at all, it will probably yield very little Ricotta. The amount of milk solids left in the whey can vary with different cheeses, and even different techniques within the recipes. Many choose to add some milk or cream to the whey so as to get the most out of the coagulation process. Another troubleshooting tip is to refrain from stirring when the acid is added. Sometimes that can assist with the coagulation process as well. Hope that helps! Lisa
Help pls. What I hear is "pour the curds and whey into the butt of Muslim." I doubt that's what Cheese52 is going for, but without subtitles I can only guess... btw I'm completely not trolling or trying to be a jerk, rather what is butt of Muslim? (which can't possibly be what she is actually saying? can it?)
Sure! I am happy to explain. They are very similar. Both cheeses are fresh cheeses (not aged) that use acid and high temperatures to coagulate the milk. Ricotta is not pressed and has a thick, creamy, somewhat grainy texture, while Paneer is pressed, then cut into cubes. Both are typically used as ingredients in food. As you know, Paneer is added to soups or curries, or grilled on skewers, while Ricotta is used in both desserts, like cannoli, or savory dishes, like lasagna. Ricotta is an Italian cheese. It's name, in Italian means, " re-cooked". This is because real Ricotta is made from the whey leftover from the process of making aged cheese. The leftover whey is cooked to a high temperature. Any remaining casein protein left in the whey rises to the top, which is then skimmed off. The skimmed cheese is the Ricotta. Ricotta can be also made with whole milk. Technically, it's not true Ricotta, but it is delicious, none the less. You can search in RUclips, "Cheese52 Ricotta" to find my video that shows you how to make Ricotta with either leftover whey or whole milk. Regarding the process of making Ricotta vs Paneer: Any acid added to the milk will coagulate it. The acid choices for cheesemaking include vinegar, lemon juice, lime juice and citric acid. Pick a video or recipe that resonates with you and follow the process. You will soon find a method that work best for you! I hope this helps. Lisa
Everybody loves YumYum, don't they? The "star" of any worthy cheese production.
It's true. Everyone loves her!😻
I found your channel and stepped into a cheese maker's paradise! Thank you.
May the Lord bless you and YumYum.
Welcome to the channel, new cheese friend! Happy cheesemaking!
Lisa
Nice informative video. Very useful in knowing that one can use the leftover cheese rine to make riccotta.
Yep! 2 cheeses for the price of one!
Easy to follow, thank you😁
I use the whey in my bread recipes. I noticed my potato bread toasts like an english muffin and is delish!
Yum. That sounds like a fantastic way to use leftover whey!
Some old school Italians use both white vinegar and lemon juice, starting with the white vinegar adding say about 2-3 tablespoons in a few seperate sips always stirring gently. Then adfing lemon juice last in similar fashion. They will even mix a little heavy cream in with the milk at the beginning
Hi Adam,
Sure. That's a great method. Thanks for sharing! Lisa
I love both ways you presented:-) Usually we make it with the whole milk. The classic version is made from whey as Ricotta (literally meaning "recooked" in Italian) but we just stick to the whole milk version. YumYum is a lucky Sous Chef:-) Best regards and thank you!!!
Oh thank you! It's true- the classic way is with whey (see what I did there?😉) and I thought it would be great to present both methods- not everyone is a cheesemaker with left over whey to contend with! I'm so glad you find value in the video. YumYum sends her regards!💛🐈
@@Cheese52, thank you!!! We are eagerly waiting for your new videos:-) I know it's a lot of work and sometimes we might feel a little bit discouraged and demotivated. I just want to let you know that both my wife and myself feel huge respect for you. Your cheese making educational presentations are absolutely amazing. Keep up the great work. Say hello to YumYum!!!
@@AKitchenAdvisor Thank you so much for the encouraging words💛
@@Cheese52 can I make it the second way with the whole milk then use that Whey that is leftover to make it the traditional way?
Great job. I love making ricotta cheese as well.
Me too! It's so easy to do! How do you use it in your cooking?
Nice work 😆
Actually, so good- I think I’ll subscribe 🙃
Best wishes from Ireland 🇮🇪
Welcome, Irish cheese friend!
Can you make ricotta from any whey for just from certain cheeses?
I am super exicited about making cheese now I am gathering all the tools I need. Just picked up a cheese cave yesterday.
Thank you for taking the time to teach everyone.
Yum Yum's favorite !!!! 😍🧀🐱
It's true! Nothing makes her run to the kitchen faster!
Can you use 2% milk for this, instead of whole milk? What about using half and half or heavy cream? Thanks for the great info! Have a better day!
Your question is a good one. Higher cream percentage in the milk will produce a greater yield. You could add a cup or two of cream to your milk to produce more cheese. Using 2% will produce less cheese. Hope that helps!
@@Cheese52 Thank you!
Another great video. How long will whey keep and what's the best way to keep whey....I feel like this is getting waaaay out of hand with all this way and whey. haha Also, why can't you use iodized salt? Thanks and keep up the great work.
Good questions. Whey from cheese making that is used for ricotta should be used within 3 hours for best results. Whey stored for other uses, like cooking, smoothies, etc should be consumed within 7 days or so.
Cheese making is all about nurturing good bacteria growth. Iodized salt contains iodine (Captain Obvious, here!) and iodine inhibits bacteria growth, good or bad, so that's why iodized salt wont work. I like to use sea salt or pickling salt- they are both types of non iodized salt. So glad you enjoy the videos!
Hi! I would like to experiment with a plant-based milk, should I go about making it the same way you showed in the video or is it not going to work?
Hi! Hmmm. Nut and seed milk doesnt really curdle and separate the way animal milk does. Usually vegan cheese is made from the pulp or pulverized nuts and seeds. I have, however seen recipes for coconut yogurt using coconut milk and the contents of probiotic capsules. Hope that helps!
Cheese52 Yep, thank you so much!
If I use whey from making farmers cheese with vinegar to make ricotta, can I then use the leftover whey to make your caramel or is it too spent by then?
Yes you can! Just omit the lemon juice in the caramel recipe.
Thank you! Can you make ricotta again from the leftover whey from your second recipe (1 gallon of milk)? What’s the taste difference between recipe 1 vs 2? Please and thank you 🙏
Technically, yes, you could, but the yield would be really low. You could help it along by adding some milk or cream to help any casein protein left in the whey to have something to stick to.
I don't notice much difference in taste, but I do notice a difference in texture. I think the milk version is a little fluffier. Hope that helps and happy cheesemaking!
Lisa
Hello. Thank you very much for the video. Can you please tell me the difference between ricotta and cottage cheese, or what we call ‘paneer’ here? I make cheese like this for spinach but here we dry it solid and call it paneer. Is that the difference, that ricotta is not as dry? I would really appreciate your reply. Thanks.
Hello Sarah, Ricotta is a soft, moist mild flavoured cheese and is used in many pasta and lasagna recipes.Traditional ricotta is made from whey, like you see in the video. Paneer is a full-fat, soft cheese used in Indian cooking. The cheese is pressed until the texture is firm, similar to tofu. When milk is used to create ricotta, the initial process to create both of these cheeses is very similar, as they both coagulate the milk with citric acid. Queso fresco, farmers cheese, paneer, ricotta and cottage cheese are all examples of fresh cheeses that use acid coagulation to separate the curds from the whey. The slight changes in times, temps, salting, hanging and pressing create different cheeses. Hope that helps!
تسلم يديك يا اجمل شيف، عملت الجبنة الريكوتا بالله من قبل ها اجربها بعصير الليمون ، لو تكرمت وعملت لنا جبنة ريكفورد
I am glad you enjoy the recipe! Roquefort is a great suggestion. Thank you! Lisa
Can you use the whey from this to make more ricotta?
Nope. But you can make whey caramel :)
At the end when you showed the cheese, the words on the screen were covering the bowl. Does the second recipe make enough for a lasagna? Thanks!
Yes. If you are concerned about yield, you could always add a cup of cream. Hope that helps!
I love your cheese videos.
Just a quick question. I was unable to get ricotta where I stay, so opted to buy some cottage cheese.
Am I correct in saying that cottage cheese is made with whole milk, and ricotta is made with leftover whey from a previous cheese.
So in theory, cottage will be richer than ricotta?
Perhaps you can make a video about the difference between them? They say ricotta is richer which makes no sense. It is made from left over whey. Cottage is made with whole milk, and is said to be milder. Very confused.
Hi Ben! This is a good question ( 3 actually!) and I will do my best to answer them all.
1/Ricotta means to reheat, and you are correct in saying that traditional Ricotta is made from the whey leftover from cheesemaking. The second part of this answer is a little tricky. If you are talking about acid coagulated cheese using whole milk - some call that Ricotta as well,and some call it cottage cheese, especially in different parts of the world. I've seen recipes called cottage cheese that are essentially acid coagulated whole milk, and to me, that's not cottage cheese. But to others it is, so there can be some confusion in the naming convention.
To me, cottage cheese has firm curds, is mild and slightly sweet in flavor, and the curds are suspended in a creamy, milky liquid. That describes the kind of cottage cheese I see in stores here in the US.
2/To compare Ricotta made from acid coagulating milk (what some call cottage cheese) and Ricotta made from whey I've never experienced a difference in richness. I would say the ricotta from whey is a little creamier. Ricotta from whey may taste a little milder because rennet was used to coagulate the milk for cheesemaking, not lemon or vinegar. There is no comparison from Ricotta from whey and the cottage cheese I described above. They are completely different cheeses.
3/ I am working on a video now for the cottage cheese I described above- maybe I can include some of this information in it.
I'm so glad you enjoy the channel. Hope that clarifies things and happy cheesemaking! Lisa
Heyyy, I have tried 3 times to make ricotta from leftover whey (made German quark from buttermilk & thus whey is left)
I heat it up to the level where I can't keep my finger in & then immediately pour in vinegar but my whey dosent curdle up. I have gotten around 3 tablespoons of ricotta each time
Am I doing something wrong ?
Or is it the quantity am I to expect
Thanksss !!
Sometimes there are very little solids left in the whey, and I know I get very little from my buttermilk quark recipe too. It depends on the recipe. You can add some milk or cream to boost the volume. Hope that helps!
I don't make cheese very often but I am determined to exploit every ounce of value out of my milk. I make a little mozzarella, some cultured butter milk then I use that to make Quark. Is it possible to freeze they whey until I have enough to make a batch of Ricotta?
Hi Paul,
If you choose to make ricotta with the whey, I recommend that it is used within 3- 4 hours of being drained from the curd. As it ages, whey continues to acidify, and the acidity affects curd development.
You could add some cream or milk to the amount of whey you have to help the curds stick together and create a better yield, even with the limited amount you have.
Whey can be frozen for other uses, such as bread making, soups, risotto, etc.
You can also make whey caramel. I have a video that shows the process.
Enjoy!
Lisa
@@Cheese52 Thanks for the information. I understand Quark freezes quite well. Perhaps the answer is to make a larger batch of Quark so I get a decent amount of whey for Ricotta. I have nice Italian Ricotta Cheesecake recipe so I know I can use it up once it's made.
@@pauljames7259 Great plan!
What is the difference between this and Paneer. Coz in an Indian cooking channel they showed the same method for paneer.
I’m totally new can you help
In another comment you mentioned having a hard time finding ingredients in your country.
Almost every home cheesemaker world-wide order their cheesemaking supplies online. I use New England Cheesemaking, they ship world wide! Here's the link to their store. Its an affiliate link, so I make a commission if you purchase. cheesemaking.com?aff=35
Lisa
Hi, Lisa. Today, I made ricotta with your recipe using leftover whey (about 1.75 gallons from your tuscano-syrah recipe). However, please advise? The ricotta tidbits were so small that they were not caught by the cheesecloth. Rather, the ricotta simply drained thru the cheesecloth. I'd say about 85-90% of the ricotta was lost down the drain. A big unfortunate miss!
What a waste of ricotta , she didn’t even wait for it all separate , couldn’t she see the milk didn’t separate to the full?You have to wait for it to completely separate should be clear liquid not full of milk . That really really made me angry, that amount of milk needed at least half a cup of lemon
Oh dear! Cheesemaking videos should make you happy, not angry! Maybe you should try yoga videos.
Should we ferment this cheese for a week in refrigerator after draining?
Hmm. Once cheese is put in the refrigerator it is in the "storage" phase. Thos is a fresh cheese,, so you can keep this cheese in the refrigerator for about 1 week.
Great video!
My greatest fan :)
so, if I make ricotta using milk, can I then use the leftover whey to make more ricotta?!
Hello!
Not really, because most of the solids (which is the ricotta) will have been pulled out of the serum (the liquid in the milk). The leftover whey is very acidic, but you can use it on tomato plants, or as the liquid in marinade to tenderize meat.
Hope that helps!
Lisa
@@Cheese52 thank you
Looks like the same way paneer is made? Have made ricotta from leftover whey.
Yes. Very similar process.
If I made ricotta using whey only, can I make it into ricotta salata?
Yes, but you may need to add milk or cream to increase the volume to get enough cheese to press :)
The ricotta you made with milk when you drain off the whey could you make a second batch of ricotta from the whey?
Nope. There will not be much cheese left once the ricotta has been strains from the whey. You could use the whey for other things like caramel, soups or curries. Hope that helps! Lisa
Cheese52 thanks so much
@@Cheese52 please make a video about how to use leftover whey. Thank you.
@@continuousself-improvement1879 Hi! I see you've already found 2 videos I've put together about how to use left over whey- Ricotta and Whey Caramel. Thanks for the suggestion to make a video outlining more uses for the whey.
How much ricotta cheese approximately does 1 gallon of milk yield?
This is a good question! A gallon of whole milk, I typically get about 1 1/2 lbs (or more, sometimes!) of cheese. You can get an even better yield if you add some cream to the milk:)
@@Cheese52 Thank you so much! I have another question because I was searching on the internet for what cheeses I can make with 1 gallon of milk and vinegar/lemon (that's what I only have on hand) and from what I could see ricotta cheese and queso fresco have almost the same recipe! Are they the same cheese with different name?
nice
Thanks!
What is the difference between ricotta cheese and farmers cheese both processes seem the same but I read that they're different
Hi Casey,
Welcome to the channel and good question! In North America, this is how it is defined:
Ricotta- the milk is coagulated by using an acid. It is mild in flavor and fairly soft.
Farmer's cheese- the milk is coagulated with rennet. The flavor can be a little tangy and the curds are a little firmer.
You'll see recipes all over the place that are called farmers cheese, and they really are Paneer, or cottage cheese, or cream cheese. Some folks can get pretty adamant about their naming convention. I just smile and say sure. "Farmer's cheese it is." At the end of the day, these are all quick and easy ways to create a fresh cheese from a surplus of milk that farmers can experience 😉, hence the name. Slight differences in ingredients, times, temperature and environment can produce the unique taste and texture that each cheesemaker is trying to create for themselves, and to them, their cheese is farmer's cheese.😀
All are fresh cheeses and should be consumed within about a week. Hope that helps! Lisa
Why use gallon measured and not litre ? We no use gallon any more only USA does so how many litres is one gallon ?
Hi Brandy,
You are correct. The USA still uses the imperial system and I live there, which is why this recipe uses gallons. This was one of my first recipes on the channel and I have long since included metic measurements for the rest of the world in my videos.
1 gallon is 3.78 liters. 4 liters is close enough. Hope that helps and happy cheesemaking! Lisa
@@Cheese52 thx
I think vinegar is necessary for mozzarella cheese:)
For quick Mozzarella, acid is necessary, yes.
@@Cheese52 Thank you 💗. One thing that I have wasted one liter of milk by using lamon.
what is the difference between ricotta cheese and fresh cheese? I make fresh cheese using vinegar, milk and salt. I am confused @\about cheese names.
Hi! Sure! I can help.
Fresh cheese is a category of cheese. There are many types of fresh cheese, such as creme frais, queso fresco, quark and ricotta. These cheeses are usually lactic (acid) set cheeses and do not age. They should be eaten within 1-2 weeks after they are made. Here's an interesting fact- Ricotta literally means re-cooked.
I'm not sure if you watched the whole video- I show the traditional way to make Ricotta, (which uses the leftover whey from cheesemaking) and by using milk, lemon juice (or vinegar) for the acid component and salt, as you described. Hope that helps and happy cheesemaking!
Good question and excellent answer to the question. I was coming to find if I could make ricotta from farmer's cheese because the farmers cheese recipe I was given uses acv. So much can get lost and confused in translation. Thanks for the knowledge
I tried making it with whey twice and failed both times!
Hi Leann, I am sorry to hear you had trouble with getting any appreciable Ricotta from whey. It can be tricky- there has to be enough milk solids in the whey for the acid to interact with. If the whey is a clear greenish yellow color, and isn't cloudy at all, it will probably yield very little Ricotta. The amount of milk solids left in the whey can vary with different cheeses, and even different techniques within the recipes. Many choose to add some milk or cream to the whey so as to get the most out of the coagulation process. Another troubleshooting tip is to refrain from stirring when the acid is added. Sometimes that can assist with the coagulation process as well. Hope that helps! Lisa
Help pls. What I hear is "pour the curds and whey into the butt of Muslim." I doubt that's what Cheese52 is going for, but without subtitles I can only guess... btw I'm completely not trolling or trying to be a jerk, rather what is butt of Muslim? (which can't possibly be what she is actually saying? can it?)
There are subtitles created for this video. The words I am saying are "butter muslin". It's similar to cheesecloth.
It is better to Scoop the cheese. don’t pour the whole pot
Really? Why is that, exactly? I look forward to your scientific explanation of your process.
What is the difference between this and Paneer. Coz in an Indian cooking channel they showed the same method for paneer.
I’m totally new can you help
Sure! I am happy to explain. They are very similar.
Both cheeses are fresh cheeses (not aged) that use acid and high temperatures to coagulate the milk.
Ricotta is not pressed and has a thick, creamy, somewhat grainy texture, while Paneer is pressed, then cut into cubes.
Both are typically used as ingredients in food. As you know, Paneer is added to soups or curries, or grilled on skewers, while Ricotta is used in both desserts, like cannoli, or savory dishes, like lasagna.
Ricotta is an Italian cheese. It's name, in Italian means, " re-cooked". This is because real Ricotta is made from the whey leftover from the process of making aged cheese. The leftover whey is cooked to a high temperature. Any remaining casein protein left in the whey rises to the top, which is then skimmed off. The skimmed cheese is the Ricotta.
Ricotta can be also made with whole milk. Technically, it's not true Ricotta, but it is delicious, none the less.
You can search in RUclips, "Cheese52 Ricotta" to find my video that shows you how to make Ricotta with either leftover whey or whole milk.
Regarding the process of making Ricotta vs Paneer: Any acid added to the milk will coagulate it. The acid choices for cheesemaking include vinegar, lemon juice, lime juice and citric acid.
Pick a video or recipe that resonates with you and follow the process. You will soon find a method that work best for you!
I hope this helps.
Lisa