How to Make REAL Italian Ricotta at Home
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- Опубликовано: 1 июн 2024
- How to Make REAL Italian Ricotta at Home | Traditional Homemade Ricotta Cheese Recipe
Ever since trying ricotta in Italy, I have been OBSESSED. After several years of searching and hunting, I still haven't found anything close to the real deal in America. And my favorite, goat milk ricotta? Forget about it!
We finally decided it was time to try making our own. Is it even possible to make real ricotta no matter where you live? Join us as we investigate!
A massive thank-you to Alethea from Fiore di Capra Farm for helping us get our hands on some delicious goat milk! Follow her on Instagram: / fioredicapra
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HOMEMADE RICOTTA CHEESE RECIPE - www.pastagrammar.com/post/how...
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00:00 - Previously, on Pasta Grammar...
00:18 - An Early Morning
00:44 - Our Ricotta Obsession
02:10 - Visiting a Goat Farm
03:36 - How Italian Ricotta is Made... in Theory
05:41 - Raw vs. Pasteurized Milk
06:57 - Ingredients for Homemade Ricotta
08:09 - Making Homemade Cheese
13:44 - Cl-Eva-Patra
14:20 - Making Homemade Ricotta
16:42 - Tasting Our Ricotta
17:34 - Mamma Rosa's Coffee Ricotta Dessert
19:07 - Pasta Grammarian Shoutout
#ricotta #cheese #homemade
Buona domenica! We’re in a cheese-making mood… what cheese should we try next?
Stracchino!
American!
I loved both of your faces when you tried the ricotta for the first time!! Eva's fork never stopped spinning! Hahaha. It brought so many memories from our tour (and some images also!)
Swiss
Velveeta. 🤪
La mozzarella è molto semplice, si?
C’è un italiano a Houston che vende la ricotta affumicata al farmers market. Molto buono. Forse affumicate la ricotta nel smoker?
Regardless of which milk is used (sheep, cow, goat, buffalo), rennet obtained from the calf's stomach is used to make sweet cheese, and lamb or kid rennet is used to have a stronger cheese.
To make different cheeses (parmesan and mozzarella) whey graft is also added, which guarantees the right bacterial flora and adequate acidity.
Animal rennet is obtained only from cattle that feed exclusively on milk.
The best vegetable rennet is used in some areas of the Alps, obtained from wild thistles cut and left in water ("latte di cardo").
Grazie ragazzi.
Maurizio Costa, thank you for explaining the different types of rennet -- it really helps! Do you know how (or even if) we can buy the vegetable rennet from the Alps you described here?
@@bsteven885 It is not a product for industrial use, those who use the thistle collect it and draw the liquid from it. Certainly on the market there are forms of non-animal artificial rennet. I know some people use strained lemon juice, but it changes the flavor of the cheese. Someone also told me about the fig leaf serum. I would google it.
@@mauriziocosta8416 Yep, I have used lemon and also white vinegar, it tastes different for sure, but is good! For Brazilians out there, you can use the "bag milk" to make it at home easily...
@@CCCamatta Fortunately, in Italy you can buy the cheese you want at affordable prices. Frankly, I wouldn't like cheese made with lemon or vinegar.
@@mauriziocosta8416 actually some years ago I went to visit a cheese maker in Sicily and to make ricotta he used the fig leaves “ milk”.... so you’re right that’s a possibility to obtain ricotta with a vegetable rennet
There’s nothing better than the look on Eva’s face when she enjoys a bite of something delicious. Thanks guys. Your videos are always so well done and fun to watch!
Her expressions are so golden! She's so fabulous!
And the spin of the spoon. Love it.
Exactly!! Her smile when she tried the ricotta was everything 😍
The look at Harper...so confident. Luv it
Eva’s smile could cure even the most morose. She lights up with joy ❤
The real deal for real ricotta lovers
This was really interesting to watch! My dear mother taught all of us how to make her version of ricotta (which she learned from HER mother, and so on), but it wasn't as complex as this recipe. We also used whole (cow's) milk, and never used any rennet. It was just basically take a gallon of whole milk, bring to a boil very slowly, and as it starts to boil, it will begin rising very quickly. At that point, we take it off the heat, and pour in 3/4 cup white vinegar and a cup of cold water, then drain the lot into a colander. That yields about a pound of what I call "raw" ricotta, which I then run through a food mill for texture. To use in most of my recipes, I add 1 whole egg, some pecorino romano, salt & pepper, and parsley flakes, and mix by hand...then I stuff shells, or whatever pasta I have on hand. It's super easy, and the taste I grew up with :)
Apparently people who have tried both versions claim that the traditional way is way better then your version which was basically a quicker and easier way to make something similar to ricotta.....but supposedly the traditional version is worth the extra work.
that's called novella. it will also contain curd that's rubbery. that's why real ricotta is amazing.
@@LiefLayer just going by how my late mother made her version. I run the drained and chilled curds through a food mill and it comes out smooth as silk.
Bro how is that less work than the traditional way, all I have to do is bring the whey to a boil, no stirring, let it cool 5 minutes, ladel into a colander, and let drain! It's about two seconds of hand-on work plus cleaning the cheese cloth. Cleaning out a food mill every time? No thanks!
Thank you for sharing though, it's really cool to learn how folks grew up learning recipes from parents. That generation is passing too quick.
THIS is exactly my ricotta!!!!! God's Havens!!! LOL!!!
Is there anything Eva can’t do in the kitchen? I heard her home kitchen won 5 Michelin stars! 🤓
Even if there is something that is very difficult or impossible to do at home, Eva still tries. She doesn't give up!
I agree she has such a passion for food she needs to open her specialty shop!
Harper, you said "ricotta" with a very good accent! Your italian is improving a lot 😊 you never sound silly don't worry 😂
Reading the title I guessed well. I forgot 2 roll My "R's". Stick w/that - U don't sound silly what-so-ever.
He is saying it incorrectly. It's not Ricatta, it's Ricotta.
@@tyanni21 You didn't watch the video.
Your Italian ricotta wins by a mile, your American ricatta does sound silly :)
@@fridgedocactually, his American version sounds more like "ricadda."
My favorite part of this awesome video was near the 10 minute mark: "I have a lot riding on this!" and Eva's response, "Writing?!?" It is so genuinely fun to hear the language barrier that still exists--even for an English expert [albeit from Italy], like Eva! Too cute. Keep up the great content!
My husband is Italian, I’m Dutch… it’s the most funny and frustrating😂🙏❤️
I work with someone who raises goats so I was able to get goat milk and ordered the rennet and baskets and made this recipe today. It is very good!! I’m using some of the ricotta in a lasagne and the primo sale cheese I used with home made bread from the bakery. Delicious!!!
Eva's smile after first tasting the ricotta says it all! 😄
I’m so excited for you guys! Eva’s little happy face is the cutest thing ever.
Harper, you do not sound silly pronouncing ricotta the proper Italian way! Eva must be proud! My parents had a La Mancha, her name was Chocolate! They produce the most wonderful and delicious milk, and my Mom made Chevre most of the time with it, but also ricotta from the whey!!! No wonder I thought it was so fabulous. I do make homemade ricotta, but, alas, no La Mancha's available here in Texas, so I have to use whole cow's milk. After the first cheese and then the ricotta, drum roll, Eva's face said it all... definitely real Italian ricotta! Great video! I could identify with much of this, as I have experience, but was very good to have Eva show how it is properly done. I don't use baskets, just a strainer and cheesecloth, the outcome is the same. Love your videos, always great stuff! (Also, the leftover whey can be used to make baked goods, bread, biscuits, etc, it gives an amazing flavor!)
Agreed, it’s good to make the effort
As a hobby cheese maker. I finally got ricotta to work no matter what cheese I am making. I found that if I heat it up then turn it off and let it sit I get a MUCH better turnout of the proteins! It also helps that the current cow I am milking truly puts the value in her milk. My goats are not in milk right now!
“I’ll link a site where you can source raw milk … for your pets.” Harper’s the real mvp
…for your pets, yes. LOL
Yes, the fact that it is hard to buy raw milk in the USA is ridiculous. Thanks FDA 😥
I want to ask this couple have you been to New York, East Coast. Everything you say you can't get. Come east, Chicago. Massachusetts
Looks amazing!!!! My mom makes primo sale all the time. Then she makes ricotta, and with the left over whey from the ricotta process she uses it to make the best tasting bread. Nothing goes to waste.
This is the way
Sounds like she uses the whey to add a lactic acid taste to the bread.
Does she replace all the water or milk with the whey?
@@basileerla *whey XD
In my small town in Sardinia we do not break the "cagliata" , we cut in big chunks and keep it in a bath of "siero" (what's left of the milk after cheese is made) to rest in a dark place for a couple of days, and then it's eaten like you'd a yogurt. No preservatives, so you can only freeze it or eat it in a couple of days. We also use it to cook. One thing I love with caggiau (cagliata) is Malloreddus, cooked like a risotto with sheep's meat broth and some saffron, with caggiau for the "mantecatura". It's really strong but I'm sardinian, so I love it :D
I've just found your channel and I'm absolutely addicted! It all started when I was looking for some good eggplant recipes, and oh my, did I ever find them, in your full course meal video. You are entertaining, educational, and fresh looking, and I love you!
I raised my son on homemade cheese 40 years ago made like this cheese, dipped in salt water for a few minutes. We called it farmer's cheese. I used to serve the whey like milk and we'd drink it and use it for cooking, as well. I never knew about this. You can make ricotta and still have liquid to drink. Who knew!
that look on Eva's face at 16:24 of genuine happiness..... watching that makes me happy too 😊
No idea how I stumbled upon you two, but I just love your videos. You're both adorable and so entertaining!
I've only discovered your channel a few days ago, and I've been watching hardly anything else. The two of you are truly wholesome and a pure joy to watch, although sometimes (comedy or not) it seems like you, Harper, are tip-toeing the edge of being bled dry in your sleep 😉Anyway, being German, having been enamored with Italy for pretty much all of my life, and having learned a tiny bit of the language, as far as I can tell your Italian pronounciation of "Ricotta" is really good for a non-native speaker. Since you're asking which one makes you sound more ridiculous, I'd have to go with the American version. I always cringe when people butcher a word from a language foreign to them, myself included. Tanti saluti!
I love the emphasis on easy “in theory” bc that’s so true when trying something new that everyone else is like “no problem” xD. but my absolute favorite part of this video is when you both tried your homemade ricotta, you two looked so happy it made me grin in excitement! Def saving this recipe to try!
Had a similar thing happen when I tried to make sourdough starter. Every recipe said how “easy” it was and how you could have it done in a week, or three weeks, there was some discrepancies in that part.
Well, after trying, and failing, off and on for about six months (seriously) I had to break it down as to what I was doing wrong, and it turns out, through experimentation, that the ratio they were all giving me, a 1 to 1 to 1 ratio didn’t work for me.
I live in too dry a climate for that to work. I discovered that if I upped the amount of water to a 60/40 ratio (which I subsequently backed down to a 55/45 ratio) THAT finally worked for me.
And so, during lockdown while everyone else it seemed was enjoying homemade sourdough, I was not. And like to consider myself a decent chef.
For Eva to just walk in and make what she did here only proves what an Ace she is in the kitchen.
This is the way in Greece we make what we call "anthotyro" meaning the "the flower of cheeses". My aunt used to make cheese all the time at home.
In Kefallinia they did this to make mizithra after they took the first curds for feta. But they pressed that too of course. Can you get the soft fresh anthotyro commercially?
@@sazji of course you can find anthotyro in good super markets
@@kyriakoskyriakos1100 Nice, I don’t remember seeing that fresh soft form available so much. I know what I’ll be looking for next time I’m there! ;-)
You guys are better than anything I've ever seen on the Food Network or similar channels. Cheers!
I am a Grammarian, devout…. And I’ve watched you guys a lot but I HAVE to tell you both I was watching this amazing video and although the love between you two is palpable always, the looks you shoot eachother in this video was nothing short of emotionally CHARGED! You two are soulmates and I’m so happy you found eachother in this world. So beautiful! I’ve learned so much from you guys and enjoy your videos so so much. Being a Sicilian American that has never been to my homeland, of which calls out to my soul every single moment, it’s is So valuable on a soul level to watch you guys and to learn traditional foods and to share those with my own family… it’s priceless. You are surely unaware of the way you’ve connected me and so many others to the heritage our hearts yearns for.
I’m 40 and my 15 year old lets me know when ur videos drop and we watch them together… a 15 year old American teenage girl with boys all around would much rather watch PG and practice a new Italian recipe than anything else… now, that’s impressive!!
#1 favorite recipe I’ve learned from you is Scarpariello and it is requested CONSTANTLY from not only my daughter but my parents and friends too!!!!!!
So saying all that, I say thank you. Thank you for following your dreams and spirits into your passions and in turn having a profound and positive effect on others every day life….whether you are aware of your impact or not…. THANK YOU!
I know I’m not alone in this…
Pasta Grammarians …. What was your favorite PG life lesson?
to simplify it!
Harper I LOVE THE WAY you say ricotta the Italian way! It's great to learn the authentic way of saying the word! Excellent work!
Harper, you have worked hard and have earned the right to use the Italian pronunciation. Your Italian is beautiful!
Those goats really are well behaved, sweet and compliant, arent they?!💕
They are!
Mamma mia Eva, che mi hai fatto ricordare... Da ragazzo andavo dal "pecoraro" (a Roma si chiama così) a prendere la ricotta appena fatta, me la dava non nel cestello ma nelle foglie di fico... che sapore! Comunque ti faccio i miei più sinceri complimenti per far conoscere "dellà" le nostre eccellenze, bravissima!
Harper you only sound silly when you say ricotta like an American, when you say it like an Italian you sound right. Love the channel.
I hope you give aged cheeses a try! I made my own cheese cave with an electric wine cooler. You just need to rig a way to keep the humidity right!
I’ve made my own ricotta a few time but not with goat’s milk. You guys went all out and Eva’s expertise was great to watch.
It's great his Italian aunt guides him ❤🎉❤making cheese 😊
The great thing about this video is that it shows a recipie one can actually DO at home for something like homemade ricotta. Provided you can source raw goat milk.
Cheese making is an art and you’ve created a masterpiece!
18:07 mia nonna quando io e mia sorella le chiedevamo qualcosa di dolce da mangiare, prendeva della ricotta e ci metteva miele di castagno e cannella, poi mischiava un po' e via. Una cosa semplicissima e buonissima
There was something so magical about her smile as she took that first bite of the homemade ricotta.
I've never watched any of your videos before, but I just wanna say thank you for that. There's something special about seeing a perfectly genuine bit of happiness.
You can tell the difference between what we get here in the US versus the homemade, just looking at it after Eva turned it out of the basket. Growing up we weren't always able to get the American made ricotta, so my Italian American mother had to settle for cottage cheese in some recipes.
Whey to go guys! You two are the G.O.A.T. Ricotta makers.
This video was so fun to watch...when it comes to food, everything that takes time is worth it when you get these results. The smile on both your faces and the joy in watching you enjoy it is wonderful. I'm in the mood for some good ricotta now, especially how you made it into a dessert 🤗😋
Eva - your knowledge of cooking is amazing and inspiring.
Harper - go ahead and say ricotta the Italian way. Just ease off, relax, and you'll get it perfectly. The only thing working against you is your self consciousness about speaking nice Italian.
Thanks to you both for the recipes, enthusiasm, love, and plain fun in your posts.
Cheers
Oh I bet that is Yummy !!!! Homemade Ricotta tastes so different and so much better than store bought. :) Eva, you always make everything look so easy!
I didn’t know a cheese can make someone so happy.. but looks like this made you both very happy. Love your channel.
Edit: auto correct edited
I didn’t know either, until I ate some locally made cheeses in Italy. When you hit the right one - fireworks.
Thank you for editing. I wish all commenters would do the same.
It doesn't take very long. After you post, proof read it, if you find errors, i.e. spelling, grammar, auto correct, punctuation, etc., then punch the three little dots and punch, edit. Then you can make corrections. Maybe even add something extra you may have forgot, or thought of.
I went on a similar journey a few months ago in an effort to make legitimate Canadian poutine, because in my research I discovered that the secret to good poutine was the squeeky cheese curds, and those can only be found in 24 hour old curds which you cannot get in the store here in America.
Another thing I found is that no matter how good I think something is on the first try, it gets even better on subsequent ventures,as you work out the flaws and difficulties of the process, so you’re about to have access to the best ricotta in the American Southwest soon, I predict.
It's funny you mention this, because when we made this I thought to myself, "wait, why aren't these curds squeaking? Why do they squeak in poutine?" So it has to do with the age of the curds?
@@PastaGrammar According to everything I read and watched, yes. Apparently they only squeak for about 12-24 hours. 🤷♂️ Although the overall process for making curds is slightly different. Don’t really know what makes them squeak. I didn’t use those plastic things either, but cheese cloth, a thicker one, and I cut the curds a bit more as well, with a 45 degree angle cut as well as the cross cut one you did.
You can always get squeaky cheese curds in Wisconsin.
You can fake it with halloumi
So happy I have goats! I love using my fresh milk!
Good morning is being fan watching your channel. I am from Crete Greece and the first cheese you made we call it feta and the second cheese you made we call it mizithra or athotyro
In Sardinia we eat a fried pastry filled with fresh sheep cheese similar to mizithra, we served with honey on the top (Sebadas), Greece cuisine and Italian one are so similar.
Thank God the state of Georgia is finally passing a law to make real, raw milk available to humans in the state. It has been available for pet consumption for many years. Yippee!! finally official🤗
Expectancy ..I actually blushed looking at Eva say that...it was so adorable.
i simply love Eva`s smile of satisfaction when she tasted the ricotta
Excellent job of explaining in fine details the proper way ' pun intended'' of making real ricotta cheese. Thank you very much!!
I've always wanted to make cheese, but found it to intimidating ( cows milk, seeing we had a 500 cow dairy), fortunately, I have a dear friend who is a goat farmer I'm going to make the cheese and ricotta. Thank you Eva & Harper you make it look easy. Be Blessed. 😊🇺🇲
The Italian way Harper sounds BELLA. VERY GOOD. ALMOST 💯 percent real Italian 🙏😘
You guys are halliarious ❤ thank you
I love this video.
I've made fresh farmers cheese which is kinda like a softer version of cream cheese, but better!
I'm super excited to try this with goat's milk.
Goat's milk is kind of pricey in the store, but available in 1/2 gallon jugs.
I'm going to check a local organic farm for raw milk.
Thanks again for making the fresh Ricotta.
Eva, you are amazing! Thank you for another very informative video 🙂
I love you program keep it going. When I get up I look at 12:00 I said it's time to watch pasta grammar everyday here in Foley Alabama I watch pasta grammar if it's not on it's fine got to have Italian pasta love y'all. Do me a favor please do not stop cuz I want you everyday because when you stopped teaching us that's when your goal is ended please don't stop teaching us this is Ray from Foley Alabama I found one thing to make my pasta good I can't remember what pasta was but I use a piano wire or a guitar wire the piano wire works best I love you all please keep up the good work I need to tell everybody that this is really Italian food in Alabama
Pasta Grammar,
An Italian enjoys nothing better, than an American pronouncing their Italian words AND MAKING THE EFFORT.
THEREFORE, Harper, I prefer the
Italian pronunciation of , " Ricotta" !!!
Sounds Great !!!! 🙏💙🐬
Love You, Both!!! 🌺💓🌺
YES! I've been wanting and waiting for this episode! And Pasta Grammar never disappoints! Thank you Harper and Eva! ^_^
Great job guys, I loved it! ❤️🇮🇹🌹
Dairy goat farmer here. We loved this! 🌷
Best cooking show ever! I learn something every time I watch. You have made me a better cook! Thank you!!
Great presentation and this was a lot of fun; I loved going out to the goat farm and being able to see the whole process from start to finish.
So glad you guys did this video. Thank you.
I've made ricotta with the Junket rennet tablets and their recipe card -- but it doesn't yield much and no flavour.
This way makes sense. I'll have to find me some goat milk!!!
Love your show and the both of you. Thank you for so many great tips and instruction.
Loved watching you guys! Fun! Made me smile!
Yay!!! 😍 so love watching you guys! Thank you - your enthusiasm & the way that you interact with each other just makes me smile 😊
A couple of things: the look on Eva's face when she tastes the ricotta . . . priceless! Then, pronunciation: I notice that Eva says 'ri - caht -ta" and not "ri - coat - ta." A difference in dialect? And finally, as a professional musician, I always appreciate your soundtrack choices, especially "Back Home In Indiana." Oh, yeh, I liked the cheese parts, too!
me, too. Music choices are always spot-on!
In Italian we have an 'open' O and a 'closed' O. Dialects can require different O for the same word but in the case of 'ricotta' the right one is the open O (the one Eva used). I can only imagine a Sardinian pronounce it with the closed one as they tend to almost always close every vowel! I am being VERY imprecise in all of this but yeah, ricotta is like 'ri-caught-ta'...and don't forget that double t! ;)
@@videovedo36 Thanks, I appreciate the info!
The joy in Harper’s face!!!😂😂😂 when he tasted the ricotta
Very amusing! Love your video!
Love all of your videos, but this... this is a great one. Awesome job, can't wait to try this some day! 🤗
That was an awesome video... not sure I'll ever try it but it was fun watching it come together!
Cari amici. Qua la vostra amica Argentina/Italiana che abita in Boston. I write better in English because I never studied Italian formally. Here in Massachusetts I don't think I can find raw goat milk. the ricotta I buy.in the Italian stores is very good. When I go visit my friends in Argentina I'll make goat cheese ricotta. My friend's husband grew up in a farm and knows places. He says that the ricotta in Argentina in mainly made with cow's milk because the goats are small and don't yield a lot of milk, but the goat's stomach is used to curdle the milk. So in kind of a hybrid ricotta but tastes very good. I love your site. I've been sick and getting chemo and your channel entertains me so much and you guys make me laugh to no end. I've learned so much from you and since I cannot do much physically at this moment, I cook. Cari baci
As one who has made 'paneer' and then ricotta cheese at home; I didn't use rennent, I used 9% white vinegar and because I had commercial milk- I had to add calcium chloride. I think you left way too much milk protein/cheese after your ricotta. Try adding a teaspoon or two of white vinegar to your whey to encourage that second flocculation as you heat the whey a second time.
The chemistry of cheese is based on Fermentation and Flocculation. When whole raw milk is left at room temperature, the lactic bactieria will eat the lactose and leave lactic acid behind. This is the fermentation process. This allows the protiens and fats in milk to leave the suspension of the water. Adding heat encourages this 'flocculation' and strengthens the bonds of the solid milk particles.
That looks delicious, of course now I'd love to see some follow up videos with recipes using your homemade ricotta!
Say ricotta the Italian way...you have a great accent.
Ciao Harper and Eva, my nonna makes our mozzarella with whole milk and distilled vinegar because we do not have rennet or raw milk in our state, its lovely, we use it in our pizzeria as well. cheers
So genuinely happy for both of you ESPECIALLY Harper for being able to enjoy Ricotta in the US! 💖 i was waiting for you guys to make this at home just for that moment of joy you both shared on the first bite! And come on we all know you would have happily eaten it right out the plate, but always appreciate a good ol’ Mama Rosa recipie
OMG! I didn't notice the "Read More" link at the bottom...it looks like you wrote "but always appreciate a GOO!!!! I'm DYING over here!!!!
Thank you! I was actually going to request this, because you've brought it up a couple times, the Ricotta issue. I will have to try this with goat milk and animal rennet. I had a Sicilian ricotta cannoli, supposedly at the best cannoli spot in Sicily and it was so rich it made me nauseous; I couldn't eat it even after I doused it with espresso. After a dish of like walnut-sized green olives, I was able to finish it.
This was REALLY cool to watch! I LOVE seeing traditional cooking methods of the old way!
I just found you channel & loving it! Want to plan my trip to Italy!
Wow! This was fascinating!! Thank you for sharing this recipe and process with us!
I’m Italian and always new the ricotta here in America is different than what you have in Italy, but WOW!! I want to make this myself!! I’ve always been a big fan of ricotta and use it in many different ways, but I’m so excited to taste the authentic kind!
Thank you, thank you, thank you!!
♥️ 🧀 ♥️😻
Thank you Eva and Harper!!!!!!!!!! I begged that Eva would teach you how to say RICOTTA correctly, and she did!!!!!!! And under no circumstances do you sound silly Harper, you say it better than most Italians when you say it the correct Italian way! 😢❤️
Thank you for the simple & fun making Ricotta Cheese.
I am so impressed with Eva!!! This has been a lovely video and I love simple ricotta with sugar!
When Eva blushes it means that the result is guaranteed.
Harper, use the Italian pronunciation for "ricotta" since you well able and it is beautiful. So glad you put this video out there to show what ricotta really is. I saw my family in Italy make cheese many times so am glad to see a real representation of it. Bravissimi. La domenica non vedo l'ora di guardare i vostri video.
Great video!!! I really enjoyed this, though I would never try it myself it was fun watching you two have this adventure.
ROFLOL! I Love you guys. I really do. I just promoted your channel at a BBQ luncheon today and
to Italians of all people. Albeit, they were Canadian Italians who forgot that they were Italians. LOLOL.
And today, this Canadian Polish person, reminded them of their heritage & to watch your channel so
that they could get all excited about being Italian, like Eva does. No WOKE ideology in that girl.
She does Italy & this Polish person Proud. :)
P.S. I use to be married to an Italian back in the 70's & spent time in Italy too.
I love a Zero waste idea behind all of these wonderful creations. Very inspiring as always. I’ve never tried any ricotta in my life. I hope someday I will be able to taste the real thing and crave to make one at home just like you two 💗👌🏻🧀
Thank you for giving us another great way of bringing Italy to us! Being that I am on immunosuppressants, I think it might be a gamble for me to try this. but I am so tempted to try making it for a cannoli!
I would think you can have the ricotta since the final cooking is at 185°F, which should kill off any harmful bacteria -- but I'm not a doctor, so take my words "with a grain of salt." Any doctors or scientists in the house?
@@bsteven885 Hi Steven and Marie.
I'm not so sure. When trying to kill bacteria in water, you have to boil it
for a length of time. That's 210 degrees f. I would consult with your primary physician. Be safe.
I grew up drinking raw milk, as we had our own milk cow. So my brothers and sisters and I were immune to any bacteria in it.
Im so happy for you!!!! I have never seen either of you so happy before! You where beaming!
Soooo proud of you guys and VERY happy to see your smiles! This video was excellent!! And how cute were those goats?!?! ❤️🇮🇹
Wonderful. I just found some people locally the other week who milk goats and they said they would share some of their milk with me. As for how Harper says 'ricotta' he sounds much better doing it the Italian way versus the American way. Maybe I'm biased, I don't know.
Harper, I don't think you sound ridiculous when you pronounce ricotta the Italian way. In fact I thought your pronunciation was very good! So I'd say pronounce it the American way when you're with Americans/in America and the Italian way when you're around Italians or in Italy. 👍👌
This might be my favorite video ever. You bring delight to cooking and eating.
16:23 Genuine happiness when she tasted the ricotta for the first time. Super cute!
Its Ricotta, not RICODA😂😂😂 MADE MY DAY 😂😂
How do you tend to eat the first fresh cheese y’all made? Does it melt well? Or spread? Just eat it plain? It looks amazing, as well! 😊
I've just been eating it straight, or putting it on some bread.It's very similar to feta, I wouldn't try to melt it. Also, Eva has since made a spicy version by mixing chili pepper flakes into the cheese before putting it into the mold. Highly recommended...
I usually eat it with a drizzle of EVO and a pinch of black pepper, 'cause it's a very mild cheese.
I make savory crepes and stuff with homemade ricotta, parmesan and chopped spinach. CENTO San Marzano canned whole tomatoes, broken up, with garlic and basil for the sauce then bake till heated through. Such a light and refreshing summertime pasta dish.
You guys are awesome. Love the authentic approach to Italian food. This video especially as there are so many popular recipes from popular chefs for "ricotta" none of which are actually ricotta. Love it!
I LOVE that you shared a link so I can get some raw milk… for my pets ❤️ THANK YOU!
Harper! Say it the Italian way. Ricotta. Slap some respect on it. Eva is sitting next to you. 😁