@@ChefLanceCooks Lynn just reminded me about we used those strainers for the mozzarella cheese and she had to clean them and it took her like a week. She said Adrian ended up giving them to some 3D students that finally got them clean. 😂
Good question! I’ve never gone higher but that sounds like my next experiment. My guess is that it will be richer & creamier. I’ll post when I have an answer.
You didn't ask me. I could have told you that it's in the craft section along with all the other stuff associated with wedding cakes. And yes, I know that most of my co workers have no clue on that.
I may be wrong, but I think that this recipe is cream cheese. Ricotta cheese is made with the whey you obtain when making cheese, you need a lot of whey, you heat that liquid and the small pieces of whey protein that you get are the ricotta cheese
Thank you for watching! This method is used for cream cheese with further processing. The whey method for ricotta is an age-old method while the method I’ve shown is a “quick and easy” method for ricotta. I should have mentioned that. Thank you again.
Additionally, I should have mentioned that the version I did is called "Milk Ricotta" vs. "Whey Ricotta," what you mentioned. Whey Ricotta tends to be less creamy and the curds are more delicate. Sounds like I need to make a video on Whey Ricotta.
💪🏾💪🏾💪🏾
Thank you for watching!
Nice I remember doing this in school.
That was a fun day! Thank you for watching.
@@ChefLanceCooks Lynn just reminded me about we used those strainers for the mozzarella cheese and she had to clean them and it took her like a week. She said Adrian ended up giving them to some 3D students that finally got them clean. 😂
@@briansimon2891 Yeah, one of the reasons I like using cheesecloth over the strainer.
1% rule 🤯
Chef what happens if you up your cream to milk ratio?
Thanks as always for sharing your talents and knowledge!
Good question! I’ve never gone higher but that sounds like my next experiment.
My guess is that it will be richer & creamier. I’ll post when I have an answer.
You didn't ask me. I could have told you that it's in the craft section along with all the other stuff associated with wedding cakes. And yes, I know that most of my co workers have no clue on that.
It surprised me - thank you for watching.
I may be wrong, but I think that this recipe is cream cheese. Ricotta cheese is made with the whey you obtain when making cheese, you need a lot of whey, you heat that liquid and the small pieces of whey protein that you get are the ricotta cheese
Thank you for watching!
This method is used for cream cheese with further processing. The whey method for ricotta is an age-old method while the method I’ve shown is a “quick and easy” method for ricotta. I should have mentioned that. Thank you again.
Additionally, I should have mentioned that the version I did is called "Milk Ricotta" vs. "Whey Ricotta," what you mentioned. Whey Ricotta tends to be less creamy and the curds are more delicate. Sounds like I need to make a video on Whey Ricotta.