Dealing with my new problem (How to make RICOTTA Cheese) | VLOG

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[@trueblonde316]

The next sticker collection should include “this is the whey” 🧀

[@kelli74]

👏🏼 ... or Hope’s whey 🐮...

[@jleeraske6122]

It is the whey

[@GoingGreenMom]

So many ways to say whey!

[@thepileimstandingin2065]

😂😂😂

[@alynaski608]

Hahaha😉

[@rebradshawbooks]

The whey (Lactic Acid Bacteria) can be used to foliar spray in the garden. It fights molds and mildews. Dilute 1/1000. This is one of the Korean Natural Farming formulas I use.

[@gloriahelmer6300]

Just thought I'd mention another wonderful way to use your homemade riccota. I love using it instead of cream cheese to make cheesecake with. I do suggest you work it in a food processor for a minute or two to make it a bit smoother grained, but it's also fine without that step. The taste is phenomenal either way ... it is especially tasty also in savory cheesecakes or even quiches ...

[@Txnative7]

My grandma made the best cheesecake with her whey.

[@jenniferadels2735]

Ricotta cheesecake is SOOOO delicious!! I tried it for the first time their dear friends of mine who are diabetic and somewhat lactose intolerant. The ricotta is so much better than creamcheese for those who are diabetic, more tolerable for those who are lactose intolerant and ricotta cheesecake is so much lighter than regular cheesecake. I couldn't believe it!! I love cheesecake, but ever since my gastric bypass back in '04, I'm unable to enjoy it like I used to because it will make me so sick because of the sugar content. The ricotta cheesecake didn't make me sick at all, and I enjoyed 2 nice size portions of it because it was so good!!💖💖

[@northerndreamcanada]

@@jenniferadels2735 recipe please!!! I want to make this.

[@jenniferadels2735]

@@northerndreamcanada I wish I had the recipe to give. My dear friends buy it and had me try it after dinner one night. If you get the chance, do try it though because it is so, so delicious!

[@pamelapruitt2558]

@@jenniferadels2735 Try making it with Allulose or Swerve Confectioners sweetner.

[@ilenehorowitz3060]

Hey who else wanted to see the whole lasagna being made. And of course the finished product. Did you use your own home made tomato sauce. Great ideas on how to use up the whey. thanks again.

[@tamararobinson2069]

🙋🏻‍♀Me!

[@cindythompson4370]

i've never thought of making lasagna as a cheap dish..specially for a large family..it costs me a small fortune to make my lasagna. Its so good tho...with prices now, doubt i'll be making it for awhile. Your family is blessed to have that cow...

[@KristineS73]

I was thinking the same thing! Its a pricey dish at least what i buy and use for it!

[@SRAshley100]

Same for me I rarely make it for my husband and myself due to the cost.

[@debbiemoore9069]

Milk cow:milk, cream,cheese,butter Baby calf raised for meat depending on the size of your family. It will be good enough feed your family for the year or two. Raise a vegetable garden theres the rest of your ingredients. And raise chickens for the eggs. The only thing your missing is flour to make your noodles. Unless you grow wheat too. I think that's why she said it's cheap to make because she just about grows or raised about everything she needs to make lasagna. She even grows the herbs too. Nice isn't it to not have to go to the store for your food. Great job roots and refuge. My God keep blessing you and your family. Thank you for trying to show and explain that we can do it too.

[@RootsandRefugeFarm]

You’re probably making much better lasagna. 😂

[@SRAshley100]

Yes she did a great job of explaining how to make the cheese out of store bought milk for those that do not have the property to have farm animals.

[@TristansMom10]

I was really surprised how easy it was to make ricotta cheese. I made mine sweet by whipping it with honey. I ended up making a sort of crostini. I had a smear of the ricotta topped with the caramelized pears and orange zest! It was delicious. And I dont even like cheese! Lol!

[@meganmackenzie5993]

That sounds wonderful!

[@ontariogardening]

how long did it last in the fridge? :)

[@TristansMom10]

@@ontariogardening about a week...maybe 5 days

[@ldpetchell]

Freeze your whey in ice cube trays! Then put in baggies to toss in soup or other foods!

[@kelli74]

... indeed! Best for all of that hard earned protein to not go to whey-ste 😉

[@yoclark2723]

We were very poor when my kids were little. They will not eat rice and beans now that they are grown (we're Mexican) since we had that pretty much every day. I totally get Miah's lasagna aversion. Glad your recipe is ok with him! Are you still milking the goats? You will have a huge milk problem if you do! Oh, and don't forget to feed your starter!

[@ArtsyGirlsy]

I always wondered what Little Miss Muffet was eating when it said, “eating her curds and whey “. Love your videos and your family!

[@maydaygarden]

Haha me too. I thought she was eating porridge 🥣

[@RTCPhotoWork]

Yep, it was basically cottage cheese.

[@lisalemaster9383]

I know, the same when I was little. Not sure if anyone remembers the song.🎶.Sitting by the railroad eating goober peas🎶....I learned when I moved to Florida that they were boiled peanuts 🥜.

[@ardenpeters4386]

I KNOW!!! NO ONE TOLD US AS KIDS!!

[@andreacooley133]

I was thinking the same thing, lol

[@BrutalPoppySeed]

I feel so lame about how much I fangirl over your uploads. Thank you for sharing your world with us 💚

[@inderwink]

No shame. We fam. 🤗

[@sueallen7750]

You're so not alone. 💌

[@TheIntuitiveBodyFoodieNetwork]

Nice video; thanks! Btw, did you know that whey can be added directly to your garden soil? The sugar content of whey feeds beneficial bacteria in the soil and the vitamin & mineral content (including calcium) provides vital nutrients to every growth cycle of your plants! Think of it as a little for your piggies and a little for your homies lol!

[@karronlaneNOLA]

do i remember that whey is acidic? so it might not be good for all soils or might need to be diluted. just wondering.

[@albertgaming7781]

You have to dilute, it is to strong and it will burn your plants

[@SageandStoneHomestead]

Yes! If you drain a lot of the whey off, add salt and herbs to taste and mold in a bowl, it's a great snack cheese!

[@SageandStoneHomestead]

Pigs are an excellent way to not waste. We have loved having pigs.

[@anitamurphy2454]

Having done fairly well with laying hens this past 12 months, we are seriously considering pigs next spring. I think we can do it! I love having fresh eggs, and the compost!

[@SageandStoneHomestead]

@@anitamurphy2454 pigs are great! 😍

[@jessieallen1894]

That's what I want because I hate putting our leftover sin the trash. Better to feed pigs than out in a landfill

[@SageandStoneHomestead]

@@jessieallen1894 you can always compost leftovers too. There are a few KZbin videos about how to compost things like meat and bones as well! I think Homesteading Family put one out recently.

[@mattpeacock5208]

I saw a show on how Gouda is made in the Netherlands, they spray the left over whey on the hay field so the cows get it back.

[@lv143582]

Fresh white cheese, yogurt, mozzarella and ricotta… the easier ones. No aging down time. I was born milking cows and making cheese with my grandparents. We had 9 cows and sold cheese, milk, butter and yogurt for leaving. Today and a professional in corporate America who dreams to go back to be farm girl and make cheese for leaving…… We also grow food. We have a medium garden 😅😉. It keeps us real busy from July to November. A lot of canning, drying, pickling and freezing. And we have chickens who bless us everyday with delicious healthy eggs.

[@jbrand255]

How long does homemade cheese last in the fridge?

[@marymansfield6900]

Oh, the topic of those childhood meals from difficult times that you just can't bring yourself to eat again definitely brings up some memories in my family. My mother will not eat a turnip. She grew up in extreme poverty and the family relied on the garden to feed them. By the end of winter all that would be left in the pantry were potatoes and turnips, and they would eat them for every single meal. Her discussions about her childhood have certainly motivated me to try to work toward both diversifying what I can grow and preserve as well as extending the growing season on both ends as much as I can.

[@BlacksTropicalHomestead]

Heyyyy SoilSista!! We are tuned in . 👩🏾‍🌾🙏🏾👨🏿‍🌾

[@cwade1672]

You and the Hollar family, are both on similar paths, its a great problem to have, first time I've seen your 🍐 🍐 🍐 picture that is awesome, I love seeing the cat up in corner in your kitchen. We had one who got on top of the fridge to oversee what we were doing.

[@annamontanasadventuresunde5995]

I just started making my own yogurt from local pasteurized milk and I'm loving it. A little work on a Sunday and I have enough yogurt to last the week and I'm saving $10.00/week or $480/year. I'm going to follow your lead in making some cheese too.

[@midlifemama8420]

This is interesting. My kids eat yogurt and I just don’t like buying so much of it Can you add flavors or match the smoothness of store bought? Kids are currently into Oui

[@carolclark6562]

I make ricotta and use it in Spinach stuffed chicken breast so that is another way to use it

[@Apledore]

There are so many things that are easier than people think to make. I'll never forget the look on my then fiance's face when he said he would need to run to the store to get mayonnaise before a party, and I told him not to bother - I would just make some real fast. And yet, I've never gotten into cheese making. You've convinced me that I need to rectify this mistake immediately! 😉

[@grammi-d]

😳😮 "just make some" mayo?! My face would have been similar to your fiance's, lol

[@Apledore]

@@grammi-d Lol, I promise, it's easy!

[@sissinoklahoma2057]

Please share your recipe!!

[@KareMom4]

Homemade mayonnaise is better for you when you use light tasting olive oil instead of the soybean or other type of oil in store bought Mayo. It’s great with rosemary added fresh from your own herb garden 🪴

[@Apledore]

@@sissinoklahoma2057 Happy to! Take one egg yolk, beat it on high speed with 2TBSP of lemon juice and 2TBSP of vinegar (I like champagne vinegar). Add 1tsp each of kosher salt and ground mustard (and whatever other spices you want). Then slowly drizzle in 2 cups safflower oil while you keep beating it at high speed. Technically, you can use other oils, but they tend to come out thinner. Safflower oil makes a consistency that can hold its shape better and be spread without running. That's it!

[@PackRatManiac]

This video came out at the perfect time. I just made mozzarella cheese for the first time at home using pasteurized whole milk. I didn't get as much from it as I thought I would and thought it was the pasteurized milk but nope it was me stir too vigorously. I really enjoyed learning the process and will keep making my own cheese. It's a lot of fun. I can't tell you how much I love and appreciate your content.

[@kimmieRH05]

I love homemade ricotta while it’s still warm on toast drizzled with honey. I always add 2 cups of heavy cream to my whole milk when I want really creamy ricotta. 💕

[@jaebee9308]

If you love Indian food, you can use this exact recipe, but press the curds into a block shape (or round if you like) as you strain it, and it will be Paneer! If you like spices in your Paneer you can add the spices before straining.

[@mp-hc7uh]

The chickens always welcome some warm milk on a cold winter day. I always keep chickens, guineas and occassionally pigs that help eat extra food from the garden and leftovers from the house. The nice thing about a farm is that nothing really goes to waste.

[@kiprussell6102]

Thanks for sharing this. I didn't realize how simple the process was. Keep up the good work and God bless you all

[@silverwillow9348]

I had no idea how easy ricotta was to make. Thank the Lord! I cannot find ricotta in the grocery stores near me and now I can just make it.

[@judyseverson4823]

So so happy for you Jess, your doing great. Your vlogs are so awesome, and I look so forward to seeing you. ❤️thank you for the lessons on making food with all that milk😉we milked cows for 30 years, my husband for 45 yrs. sure missed the milk as much as the cows. It’s just not the same as the store milk. Keep up the great videos, and God bless your family, you have a very special one.❤️🙏🏻🙏🏻❤️

[@nutmegknoll]

Coddled milk cheese is one of my favorites. And yogurt cheese strained to a drier texture rolled into balls and into dried herbs stored in a jar of olive oil in the refrigerator

[@kealaa3007]

Jess can you pretty please make clotted cream with your new problem? I will live vicariously through you 🥰

[@charlenepadula4344]

I have never ever considered making my own cheese, but I would love to try this with my grown daughter... Thanks!

[@karenpage9383]

Back in August there was a 3 day prepper camp in NC that we attended, and there was a full class schedule for all 3 days. An instructor was teaching the Cheese Making class and the demo was making mozzarella cheese. She goofed somewhere along the way and the cheese failed to set up properly. However, we all learned that it was not a waste of milk and supplies because failed mozzarella is actually ricotta. She said getting ricotta was the easy part, getting mozzarella took more concentration. I took the class on the first day of the camp but later heard from another attendee that the instructor had issues in one of the other 2 classes she taught and ended up with only ricotta that time too. I had forgotten that I wanted to come home and look it up on YT to see the right way to do it, though I know I would need to order rennet and develop asbestos hands! Guess I'm going to keep buying my cheese cause while I can sneak chickens into an HOA neighborhood, I don't think I'd get away with a milk cow even if I had the land for it.

[@midlifemama8420]

Impressed. I could not sneak in chickens.

[@annieisenhower8138]

Thank you Jess for the cheese making lesson. I love the Roots and Refuge channel and your beautiful family.

[@aplaceofstones8999]

The artwork on your fridge always catches my eye (kid-free household here), many compliments to the artists!

[@mstyblu379]

I live in a senior apartment complex at 73 but I still enjoy making my own cheese and canning jams. I think it helps to keep me happy and certainly healthier.

[@judycarter8199]

Many years ago we had three sons that went through a gallon of milk each day-we needed a cow in those days. 😆

[@maydaygarden]

My mother complained about the same thing with five kids. She said we were a bunch of calves! We used to buy our milk from a local dairy in a big box with a tap on it, like wine boxes today.

[@YT4Me57]

When I was growing up in the late 50s through the 60s, my family went through a gallon of milk a day as well. It was my brother and I and three adults. Back then, everything was cooked from scratch and milk was a vital part of the American diet; especially for children. We were encouraged to drink a glass at every meal!

[@YT4Me57]

@@maydaygarden 🤣 My mom also. Either my brother or I went to the store every day for a gallon of milk and a loaf of bread!

[@maryellenwilson9214]

@@YT4Me57 Exactly! We had a milk man who delivered milk early every morning. Later years -70s to 90s The big add campaign was “ Milk, it does a body good! “

[@wanderertimetogo348]

My Dad use to get the whey for our pigs from the local cheese factory and mix with the feed to make slop. They were always good tasting pigs.

[@marycook9607]

My mom made pudding out of our extra milk. I wish she knew about making cheese. We did make our own butter, but she didnt use the whey.

[@thomasreiling4797]

You can also use watered down whey to fertilize acid loving plants. Excess milk can be used on plants too. We've used it on tomatoes, pumpkins, watermelon, etc...🍉🍅🍓🍇🍆🌶🍏🌽

[@OLDBD1]

Never even thought about making cheese until I saw the video 😳

[@LisaB_at_Pine_Ridge]

I’m sure you probably know - but wanted to share that I am loving Carolyn’s Homestead Family dairy course. We just got a mini jersey heifer due this Spring - can’t wait!!! But looks like you are very experienced already - so much fun learning from you all!

[@susanherley8450]

Ricotta, of course. Do versitile

[@northerndreamcanada]

Thanks for the tip!

[@bonniebrewer434]

Our local grocery store ( not a chain) sells milk from a local dairy. It's pasteurized, but still has the cream on top. I am thinking I might try to make some ricotta from that.

[@maydaygarden]

I am one of those intimidated with bread/baking and cheese. (what the heck is rennet?) I made paneer with whole milk/lemon juice for my favorite Indian palak paneer, and a no-knead dutch oven sourdough. They we're good and I surprised myself. So ready to venture into new things, especially for Thanksgiving. Thanks for the encouragement and tips Jess. I bet your lasagna was to die for! 🍞🧀

[@opalescentrosesb.w.3774]

Rennet is a liquid enzyme from the stomachs of ruminant animals like goat and lamb, but there is vegan version made from fruit

[@maydaygarden]

@@opalescentrosesb.w.3774 Where does one purchase it?

[@KenS1267]

@@maydaygarden you can get it online or at good grocery stores in the canning section. I would assume specialty cheese shops might carry it as well but who knows. I always just order it online.

[@ValeriaVincentSancisi]

Is the process for paneer identical to ricotta ? or what do you do differently to make paneer?

[@maydaygarden]

@@ValeriaVincentSancisi Paneer is an "India-style" ricotta. 1/4 C lemon juice to 1 gal. whole milk brought up to a simmer. Then reduce heat to low until curds separate from the whey. You strain it thru a cheesecloth lined colander and rinse to remove the lemon then squeeze the water to use as ricotta. For paneer, you wring out as much liquid as possible and leave it to hang/drain further a few minutes. Then you press the cheesecloth into a block, put it on a plate and top with another plate weighted down with something like cans for 20-30 minutes. At this point you cut it in cubes and fry it on all sides before adding the spices & spinach. The cheese cubes don't melt.

[@binamom2797]

I just made my first soft farmers milk last week!!!! We loved it and our cats & dogs enjoyed the whey for a few days added to their dry food I never thought to use it as a replacement for water in pancakes or bread! I will have to try it!

[@CariMachet]

Sour cream, yogurt, butter > ghee > if you make ghee or clarified butter you can cook at a higher temperature with it AND it stores outside the refrigerator

[@sarameitner6770]

Thank you for highlighting the process again!

[@jamesbarnes8061]

Hey Jess, Thanks for video. I think most “ Off grid “ that dont have “ Acid “ supplies , is why the lemon way went down over time

[@grammi-d]

Hm, interesting. Being powdered, citric acid is easier to store and has a longer shelf life than lemon juice. It is often used in canning. Methinks it would be ideal off-grid.

[@lizdennis455]

Loving wilder still and loving the vlogs!! What a great problem to have! I think I can remember a few years ago you saying you couldn’t wait to have this problem how beautiful that you’re having it now! I love your videos please never stop educating us

[@heidiflorou6954]

My favorite cheese to make is feta cheese from our sheep. After we get the cheese we use the whey and add milk to it to make our ricotta cheese. We eat it warm with sweetener or salt and we strain the rest in cheese cloths making sure to tie the cloth tight on the top making it into a ball . After it’s strained we remove the cloth and we roll the ricotta in lots of salt and hang them up to dry completely. We grate it and sprinkle it on pasta instead of Parmesan. It’s really delicious

[@dianamorris5327]

Separate the cream from milk and freeze it. Other homesteaders have freeze/dryers, they are drying the milk and grinding it into powdered milk, eggs, veggies etc. You can also make cream cheese and freeze that. I freeze ricotta from the store. I love ricotta seasoned with basil, oregano, salt, pepper, and garlic on crackers.

[@masunshine2970]

Wow you are never to old to learn something new. I never knew you could make ricotta cheese so easily. Had I known that when my dad had the dairy I would have made my own ricotta cheese for Italian dishes and desserts that I made. I used to cook starting at 10 years old. Thank you I will definitely use this to make my own ricotta cheese. I will get whole milk from the local dairy that I sometimes buy milk from. Thank you. Have a Wonderful Week. 🌻🍁🍂🍁🌻 🦃🦆🐄🐔🥚🐓🐣🐤🐖☕🥧☕🍪🍩🥛

[@Dreamydazefarm]

I was always very intimidated by cheese making until I saw your original video a few years ago. You’ve always done such great instructional videos and I still revisit favorites like the tomato video regularly. You’re definitely a natural teacher!

[@jadestar1580]

Never have made cheese, but you make it look so simple! Thank you for the video. 🙏

[@sarahjuana]

had no clue it was this easy. lasagna is one of my favorites and i loooove ricotta

[@Mindy56743]

Can you freeze the ricotta cheese? Citrus acid is very important to have when canning. Anyone that cans should have it often called food fresh. It is the stuff that keeps food from turning brown

[@tulle7358]

Hi, the whey is very very healthy to drink - its made a comeback here in Scandinavia and is quite pricey to buy. You can also use it for different types of cooking 😊

[@justgoodness333littlehomes5]

I love watching you harvest your dreams from the seeds of faith you sowed. ❤ I'll try the citric acid. Thanks.

[@erikas974]

Jess you can make curd dumpling which is a sweet dish we have in Hungary. Very yummy. If you need the recipe I can let you know but you might catch some Hingarian chefs doing it on youtube. Let me know if you want me to write the recipe. The first time I made ricotta was last year with the school kids and one of the teacher who is a dairy farmer. Yum. I would never buy anymore from the store. 💖

[@shervin6711]

Perfect timing! I was eating stuffed shells thinking, I winder if I can make this myself! Ricotta is so expensive in the stores!

[@ontariogardening]

how much is it where you are? It's almost $10 for about a cup here in Ontario

[@ladybugssunflowers7076]

you are absolutely adorable. wish I had neighbors like you. (not to say I don't have good neighbors but it would be so much fun to have someone that enjoys gardening with me) blessings to you all

[@belindacline5985]

My favorite way to use ricotta is to slightly sweeten add vanilla,and fold cool whipin and make it fluffy. You can top with fruit, granola, a drizzle of honey,etc. Even my pickiest water loves this dessert.

[@lastchancemonicam3948]

Thanks for the video. FYI, if there were 6 boys in my family, 2 gallons of milk a day would not be enough- not even close! You can also make yogurt easily, as well as mozzarella, sour cream, cream cheese and butter. Freeze the whey, turn it into ice cubes. Whey is one if the very few liquid proteins, so it's wonderful when your hens are producing. I use it as a substitute for MSG in my soups.

[@dottiewelch6964]

Hey Jess… I’ve never made cheese before . After watching you make it I think I will give it a try. Thank you for sharing 🥰. Oh and I was thinking about your sourdough starter and I think I saw it in the background looking good 🙌🌻

[@PLRPlanners]

You can also dilute it with 6 parts of water and use in your vege garden.

[@MamaJod1]

I hand milked my darling Jersey, Truly Scrumptious, for about 7 years. I have 4 sons. We joked telling them they needed to drink a glass of milk and eat their cheese sandwich, etc! It was overwhelming and wonderful!! I bought a small, table top cheese press and it worked great. Have fun!!

[@ALee-xf2vm]

I've never thought about making cheese before. I always thought it was so difficult. But I recently watched the Mozarella video and now this one! I'm now thinking, "I can do that!" I used to use jarred marinara and learned how to make my own a couple of years ago and will NEVER use jarred again. I'm so excited about the prospect of my own cheese and making a lasagna with cheeses and sauce I made myself! Thank you, thank you, thank you, Jess, for sharing!

[@auntieverasbackyardgarden4152]

Thanks for sharing another great video. I love the change up 😊 wondering how’s the bread going? 🍞

[@MA-jh8zi]

Making ricotta is such a great way to use up the "leftovers" of mozzarella. I add a tablespoon of whey to my homemade mayo (it's supposed to extend the shelf life of the mayo). Happy cooking! 😊

[@zeldapinwheel7043]

You can make cream cheese easily, too. And don't forget butter. If youve got any herbs you want to use up, you can make a compound butter.

[@hammshomestead]

We just got our first Jersey cow and I blame it ALL on you! :-) I am so excited to have her here! We went to watch her get milked this morning and then we went back home and waited for her and her steered calf to be brought to us about an hour later! First thing I am going to make tomorrow after milking her is Ricotta cheese! BTW: I discovered your channel last year right about the time you found your new property. I didn't really "follow" all your videos right away until February of this year when I had surgery on my foot and couldn't be outside and take care of my chickens and quail so I started watching all sorts of homesteading videos including yours . (you are my favorite, but don't tell the others). ;-) Well then I had to have ANOTHER surgery on my foot on June 22nd SOOOOO, since I have been all caught up on your VLOG's as soon as you would post them, I went back to the very beginning and have been watching every single VLOG of yours in order. I feel like I know you even better than some of my best freinds! I am just now up to November 2018 where you are trying to bring Ducky back to health. Ducky is still hanging in there. I hope Ducky ends up recovering fully! Any way, I am posting this message on this particular VLOG because I remembered seeing this video earlier this year and needed a refresher for how to make it. I will make Lasagna tomorrow using this Ricotta cheese. :-) Thank you again for all your videos. You are my favorite homesteader to watch!

[@AssinkAcres]

Please do more cooking with Jess videos! You teach me so much and inspire me to try things I never thought to try!

[@runningcreekfarms3530]

Thank you for this video! I loved it , great information!

[@hummingbirdacres]

That sounds like a great problem to have!! I can't wait to have that problem. Thank you so much for sharing and I can't wait to try this.

[@jeanettethiessen2476]

I’m interested in what the difference is to make cottage cheese and ricotta cheese. Growing up with a milk cow around I learned how to make cottage cheese...I didn’t use rennet or citric acid...just salt...it takes longer to make that way.

[@laurakundrotaite5663]

I think that making cottage cheese you include some kind of fermentation into the process and the cheese is a bit "harder". In my country so called white cheese is always made using fermented milk and it's pressed in triangular mold (basically just cheese cloth sewn in triangular) to give it specific shape. Also you can add some spices, like salt, caraway or hemp seed, dryed oregano or dryed fruit for sweet version

[@KenS1267]

Ricotta is usually made with just whey left over from other cheese making. She made whole milk ricotta which is a very different thing. Cottage cheese is very similar to whole milk ricotta. The major difference is how hot the milk is heated before the acid is added. IIRC the milk is just heated to pastuerization levels (140F to 150F) for cottage cheese but 200F to boiling for ricotta which affects the texture of the curds in the final cheese. I've never made cottage cheese by just adding salt. Maybe you're counting on lacto fermentation to do the work? The salt would tend to retard other bacteria from getting going.

[@Bethany_Sue]

@@KenS1267 thanks for that explanation! I was wondering the same thing on the difference between the 2!🙌

[@jeanettethiessen2476]

@@KenS1267 thanks for the info...it’s been a long time (20+ years) since I made cottage cheese. It’s very likely based on the information that you wrote here that I would have added the salt at the end of the process rather...I believe it took a few days to make when I did it...I made it with my Mom so just did what she told me...lol!

[@happyhippie1957]

I used to work at a cheese plant that made Cheddar and Monterey Jack. We used to make butter out of the whey. Just get it cold and whip it in your stand mixer.

[@shevwheels]

A recipe for lots of milk Milk mous (Mennonite recipe) Basically thickened with flour (uncooked rue) Sweetened to taste and then fruit I added, my favorites are cherries or strawberries. Served either warm or cold, like a pudding/soup

[@justgoodness333littlehomes5]

HEY JESS. You can make WHEY SODA. It's delicious. Good soda pop replacement. Fermented with fruits.

[@diannemiller4754]

Early Thursday morning I'm making ricotta cheese, butter, mozzarella cheese, Sourdough breads and Sourdough english muffins. Thanks Again Jess for your videos. You definitely are one of the KZbin videos I click as soon as I see it posted.

[@Thetimecapsuletx]

You need a friend to share that milk with. Maybe have a neighbor who might enjoy raw milk, buy a gallon from you at least once a week. We had a friendly farmer who would let us leave our containers with the money in the barn, then we picked up our raw milk from the fridge in the barn the next day. It was very cool!

[@tresharuthe8793]

I have recently learned that whey can also be used with rice water to help soil in the garden. It is part of the Korean gardening method KAB.

[@barbaramix1683]

Milk is good for chickens and pigs too. Even if it goes bad they will still eat it. Also they will drink the whey. I had not thought of using it in biscuits. Try adding ricotta to your pancake batter. It makes pancakes really fluffy. Making crepes with the kids is fun, then put ricotta and jam in them.

[@AliciasInTheKitchen]

We make mozzarella first, and then make ricotta from the whey leftover from making the mozzarella. Thank you for sharing how you are handling your abundance of milk. Can't wait to see what other goodies you make!

[@GoRosieM]

Wow. I never realized it was so easy to make ricotta and I make cheese all the time. I have goats and get about 2 to 3 gallons a day. I love making chevre and queso fresco. My neighbors love my queso fresco with Jalapenos. I love the chevre with candied lemon zest. I'm going to make ricotta tonight when I get in from milking. Thank you!

[@shelbyfeinberg496]

That goat’s milk mozzarella video is how I discovered your channel, just before we got our first dairy cow last May! We now have two gorgeous Brown Swiss girls, with a third coming next week. I make cow’s milk feta, and it’s my favorite cheese to make at home, so salty and delicious! I do love making ricotta and butter too, haven’t been just thrilled with my mozzarella results so far, and haven’t tried hard cheeses yet.

[@Tuinierenopstrobalen]

Mozzarella! Together with home grown tomatoes and basil, one of my top 3 dishes 😍

[@diannemiller4754]

Thank you so much for teaching us how to make cheese with milk. My daughter in law asked me to make her some mozzarella cheese for lasagna. Now I can make her ricotta cheese too.

[@michelestarkey5564]

My nephew is now almost 30 and still drink at least a gallon of milk by himself every few days. There is a story that gets retold often about a big surprise snowstorm, at least a foot of snow, that hit when there was not enough milk in the house and my brother-in-law walked down to the convenience store, in drift taller than his 6'3" and got the last gallon they had in the snow to keep Ty in milk😎! I am not sure if they had a cow if the cow could have kept up with Ty!!

[@imsodone4309]

How do you make buttermilk? Do you make your own butter? I make homemade Greek yogurt- it’s so much better than store bought. The only cheese I’ve ever made is ricotta, but I’d love to learn how to make other cheeses.

[@zaviahopethomas-woundedsou9848]

You can freeze-dry your whey and use it as protein powder too.

[@travisevans7502]

you can also feed the whey to Hope when I worked on a dairy farm we had whey delivered in a tanker truck for the cows they loved it.

[@janegrey4374]

Homemade Greek yogurt and the left over whey is great in fruit smoothies plus the whey can be used to replace water in cooking and baking.

[@darcybrelsford2371]

Such a great problem to have! I use my whey to fertilize my house plants. I don’t salt my cheese until after I strain so I’m not sure how the salt would effect the plants. I also use nut milk bags to strain, they are so easy, inexpensive, come in a variety of sizes and can be hand washed or machine washed.

[@domesti-city]

Just a note: Like Jess said toward the end, if you're using store-bought milk, don't buy the UHT (ultra-high temperature) pasteurized milk as the proteins have been altered by the high heat. Look for just plain "pasteurized."

[@BamboozledUS]

If you search on youtube for making a fermented fertilizer, or fermenting your compost, they use whey. It's supposed to help the uptake of nutrients into the plant.

[@UrbanWhiteBuffaloFarm]

Hey y'all, I love using Ricotta with any sweated green, kale, chard or spinach heck even all three, mixed with Italian sausage and use in ravioli for what ever you like using ravioli for. In the fall I like ricotta, spinach and sausage in ravioli in a creamy mushroom sauce over roasted shredded garlic spaghetti squash.

[@tinkerbell9396]

I love homemade ricotta cheese. BOY if I was your neighbor I'd be making all kinds of CHEESE. Think Wallis & Gomet first claymation film, it will give Miah a good chuckle about cheese👍

[@kellyjohst573]

Have you tried milk in your Harvest Right yet? You could stock up on dried milk for next summer’s garden to help with powdery mildew. Just a thought for your extra milk

[@dianehall5345]

Jess- one thing I make is tapioca. It uses a lot of milk . I make a double recipe just for my husband and me. It can be chocolate or other flavors and can be easily made in the microwave. ~ Diane

[@BamaRollOn]

Freeze dried milk???? Great for when you don’t have a cow in milk.

[@larindamoore4547]

My favorite type of cheese to make at home is Instant Cottage cheese. . Bring a gallon of milk up to almost to a boil with bubbles forming around the edge and Slowly pour 1/2 cup of vinegar and slowly stir until the curds form set set for a few minutes and then strain in cheese cloth and then rinse with cool water breaking u the curd. Cream can be added but you can eat as is. +Enjoy eating also can sit longer and make into mozarella.