fresh RICOTTA from scratch plus whipped ricotta toast

How to make ricotta cheese from scratch along with whipped ricotta toast. Ricotta is a by-product of mozzarella making. Italian cheesemakers would make mozzarella and be left with all this whey and found that they could use that to make a whole other product from it and the result is ricotta, which literally means “recooked”. We aren’t cheesemakers so we don’t have whey but luckily we can replicate the process with good quality milk.
RECIPE
www.notanother...
(Website Design by: www.kristasdes...
PATREON:
goo.gl/5Nr1oB
HATE LESS COOK MORE HOODIE:
teespring.com/...
MUSIC BY Blue Wednesday
/ deep-in-love-feat-taiy...

[@OriginalGabriel]

Ricotta on toast is so under rated. Ran a cafe back in the day and we had a sweet and savory option; sweet: toast, jam, ricotta, dusting of powdered sugar; savory: toast, roasted garlic spread, ricotta, fresh ground pepper. Both were absolutely amazing.

[@killme7692]

This sounds delicious! Is the cafe still up and running?

[@abeardwithtattoos]

I like whipped orange zest ricotta on my French Toast. If you’ve never tired that.. I highly recommend it.

[@taylorbonic3750]

Holy hell, my girlfriend is going to love this.

[@Hazeydaze92]

Whipped ricotta, baked peaches & drizzle of honey on brioche toast is another good one

[@EvelynMaya1]

While everyone was busy fighting over his pronunciation I went ahead and made it. It is so delicious 🤤

[@slowemm]

Yeah my family says "Rigot" (rhymes with knot)

[@fabisobe]

Right on 👍🤣🤣🤣🤣

[@olivia7sam]

Actually his pronunciation is better than most. Whenever I hear someone say “rikkotta” I wanna rip my ears off. The recipe is great though 😊

[@makeupbylaurenann]

My family has been making homemade ravioli every Christmas Eve for my whole life. My aunt makes the sauce/gravy Christmas Eve and let’s the homemade meatballs,sausage and Bracolie cook all day.We all get together the day before to make the ravioli and I can’t wait to show them this video to see if they want to try making our own.

[@pivotalrumble361]

That sounds like such a lovely family tradition! I might have to steal it for my family! Lol

[@leslieherring381]

I use leftover whey from cheese and yoghurt making to marinate/brine a whole chicken for roasting. It results in very moist, tender chicken with a lovely flavor. Add whatever seasonings or spices you like, and just top up with water to make up enough liquid to cover the chicken.

[@CYI3ERPUNK]

ive been saving/adding it to smoothies/oatmeal and/or just giving it to my doggos, but this is another great idea, thanks =]

[@maximilianb7722]

Lol love the fact that he is holding the camera in his mouth for the POV-shots

[@turuanu]

I'm sure it's on his forehead.

[@anti-ethniccleansing465]

@@turuanu No, it’s literally in his mouth. He has shown video of it. :p

[@lizryan7451]

I started making my own ricotta for the first time last year, and I can never look back! It's just so unbelievably superior to anything I can find at the store. I love ricotta toast with a drizzle of honey and marcona almonds!

[@korisnik56]

THIS is what I like. Simple recipes that bring Italy closer to home.

[@MackerelCat]

I call this paneer and use it to make a lot of delicious Indian curries and desserts. I always felt Italian ricotta was softer and creamier but maybe the whipping and adding cream/whey is the difference. Nice video, thanks, lots of cheese related things to consider.

[@HariHullur]

Hi - Indian background here. Typically we consider cottage cheese to be the direct equivalent to paneer. Cottage cheese vs. ricotta-similar but not quite the same!

[@gauravrochwani3157]

To make Paneer you just have to take the curd out after sqeezing the moisture out. It hardens up and you can cut it into paneer pieces. The blending and all he does after that point is what is creating the creamy ricotta cheese.

[@chromezeta]

Wow, I never knew making your own Ricotta was this easy. I'm never buying at the store again!

[@gautewaswollenwirtrinken9865]

sure

[@48956l]

@@gautewaswollenwirtrinken9865 thanks

[@chrissykes4470]

Hero

[@southgagirl]

I make fresh ricotta all the time, but I've never thought to whip it up! All I could think was how much better it would be drizzled with some really quality balsamic. I know what I'm doing this weekend. 😋

[@TheSlavChef]

What weighs more? A pound of milk or a pound of ricotta cheese? A pound of milk. The ricotta is whey less.

[@randomrecipes5007]

Actually got me..... I was like "both still weigh a pou..... lmfaoo"

[@TheSlavChef]

@@randomrecipes5007 hahahaha

[@youfuckmywife6719]

Yeah . I got your pound of milk … RIGHT HERE ! RIGHT HERE ! Yeah, RIGHT HERE !

[@randomrecipes5007]

@@youfuckmywife6719 Lmao, easy De Niro Check out our Channel for EPIC Random Recipes! 🍔

[@parsa1372]

This one officer, get him out, gtfo, on your whey now

[@indi__]

as a musician myself, i really appreciate that you credited the artist of this video's background music in the description. it's a small touch but a lot of the time the music is an afterthought or ignored completely. so thanks for that

[@ronk4073]

I'm not trying to bust your balls here, but I have been learning a *little* bit about cheese making and I thought ricotta was made from the whey, and it looks like you are making your cheese from the curds. The curds are what they make the mozzarella from, and the whey you drained is what they would make the ricotta from. Maybe since you brought the temp up so high, you made a cheese from both the curds and the whey? If you are interested I *think* you could make a strained yogurt cheese (Labneh) from the curds, and then use the left over whey to make a ricotta. Anyway, still an interesting recipe. The consistency of Labneh varies depending on how much whey you strain out. From very creamy and spreadable, to a firm cream cheese. Andrea on Cuoredicioccolato has a video on making gorgonzola, that is basically Labneh with a blue cheese culture. If you tried that recipe with out the gorgonzola culture, you could probably turn the curds into Labneh, and then cook the whey to make ricotta. But like I said, I am just learning about cheese making.

[@ronk4073]

As a follow up, I tried making some ricotta using whey left over from making labneh. I started with a 1/2 gallon of milk, strained the labneh, and cooked the left over whey with some vinegar (though maybe vinegar was not necessary since it was already acidic from the yogurt culture.) I only got 1.5 oz of ricotta. It was very nice and creamy, but not exactly a lot. Your method makes a lot more sense in terms of getting a reasonable amount of cheese. Though it might be more accurate to call it cottage cheese than ricotta.

[@adamswinnerton6336]

Stuff you cook always looks great but I just love it when you make Italian food. It just looks like it comes from the heart more than anything else you do. Defo doing this one

[@fergusfergus1606]

This is the best cooking channel EVER!! I am of Italian descent and I learned to cook from my mom and nonna, as well as studiously learning from Marcella Hazan’s great tomes, but this channel has upped my game, for sure. Just FYI, my nonna would eat a dish of ricotta with drizzled honey for dessert.

[@etherdog]

There have been 4 new ricotta uploads in the last week or so from the channels I watch, but no one has done the "whipped" version with cream. There is always something new to learn. Thanks, Stephen!

[@IrisMoonInc]

Thank You. I use a lot of cheese so it was a no brainer to do a trial run for a Father's Day surprise! This turned out so beautiful that, in my lifetime of cooking, I couldn't fathom how I have never come across this idea before. I know this is going to be a hit at the gathering for my son on 6/20/21! And, probably the most simple of recipies I've ever encountered. Magical.

[@drtash21]

Chef Pierre: ONYÓ! *Stephen: RIGOTTA!*

[@danielstewart5208]

Best thing ive ever seen!

[@giovanni-cx5fb]

I speak near-native Italian, have lived in Italy for more than a decade and still have no clue where he got that pronunciation from... Americans are weird, man.

[@gagamaus]

@@giovanni-cx5fb out of curiosity, how do you actually pronounce it?

[@giovanni-cx5fb]

@@gagamaus It's pronounced somewhat like ree-caught-tuh

[@gagamaus]

@@giovanni-cx5fb seems like the anglicized pronunciation

[@chronic_daydreamer]

My lactose intolerant backside is dying. 😭 This looks so good dude.

[@azfarislam13]

Cmon now, lactose intolerant people are the o lay people with food allergies that continues to eat what they’re allergic to! LOL!

[@ulknudel21]

substitute lactase and everything will be fine

[@ark9823]

Jesus, just shit yourself like a man! Worth it.

[@chronic_daydreamer]

@@ulknudel21 Doesn’t always work sadly.

[@evamarian.2060]

@ Aaron Somersby: it works with lacto free milk just fine

[@StevenDonfro]

Looks terrific! My grandfather used to have ricotta toast with a drizzle of honey for breakfast all the time

[@saighablack1067]

me: say "riGOATa" again and I'll - this guy: riGOATa :)

[@professortusk]

Good lord why does he say it that way lmao

[@federicoclaps5099]

@@professortusk it's dialect

[@Minecraftrok999]

@@federicoclaps5099 it’s not dialect, this pronunciation is an atrocity on language.

[@giovanni-cx5fb]

@@federicoclaps5099 Quale dialetto sarebbe?? A me sembra proprio una roba inventata.

[@federicoclaps5099]

@@giovanni-cx5fb non ti so dire quale di preciso, ma sicuramente viene da un dialetto del sud.

[@cinnamongirl7623]

I love authentic Italian ingredients and recipes. I had to go on a huge search in India just to find an authentic EVOO plus the italian cheeses don't get imported here. Most Italian restaurants make them Indian styled which would bring the Italians to so many tears. The cheese recipe is so perfect thank you Steven!

[@cinnamongirl7623]

@Sohrab The Socialist Surat

[@hughsweer3478]

Recommendation, put the ricotta in a mound of a small baking dish, create a moat of marinara around it and bake in the oven at 425f for 5-10 minutes as you wish. Awesome.

[@LadyMaltese]

The Detroit area neighborhood had fresh ricotta available when I was growing up. Many Italian neighborhoods. When I moved to Wisconsin I was horrified at the locals using cottage cheese in place of ricotta!! You would think a state known for cheese would know this but no. Thank you for this recipe and I will surely make my own soon. Love LOVE your channel.

[@gailking4586]

If you let it drain for a long time in the fridge with salt and wrapped in cheese cloth you’ll end up with Ricotta Salata that you can grate on pasta. So good. Love the Zz-top t-shirt. ;)

[@turuanu]

That is just curdled milk. It qualifies more as panir cheese. Anyway, the curdling below boiling and the whipping kind of help giving it the ricotta taste and texture.

[@bop24buf]

I cant wait to try this. I have the same food processor and while it works great, I'm glad im not the only one who has trouble putting the top on every now and then.

[@themodernshoe2466]

I made this yesterday, it turned out really good. Ended up with about 2 cups of ricotta when whipped. I whipped it using just the whey with an electric mixer. Half was left plain and the other half was a sweet lemon batch, with 4 parts ricotta, 1 part sugar, lemon zest, lemon juice, vanilla, and salt.

[@gardianofthegnome]

This channel is underrated AF. Best, straight forward, least pretentious dude in KZbin recipes

[@soonsims]

That's why it's called not another cook show lol

[@lorettashumate446]

I made this a few days ago and it is better than store bought! I put the remaining cheese in the fridge and a few days later it became what I believe is called ricotta salada, it hardened to a solid cheese so it can be grated, great! Very versatile, smooth and spreadable, crumbly, or solid.

[@nortongreeen]

Stephen crushing here again with another Italian recipe! You always make them so simple, I really dig it

[@sxd-215]

Black pepper and honey on top of ricotta is pretty amazing as well.

[@chrisleone1035]

Fun little fact in certain parts of Nj and NY, ricotta was referred to as "pot cheese" in the early 1900s, they couldn't find it in markets, and merchants didn't understand the dilect, so they would make ricotta and sell it in little pots, hence being known as "pot cheese"

[@kingmatt54]

I bet pan con tomate with whipped ricotta would be about the best thing I've ever tasted. Can't wait for tomato season to try this.

[@stephisteti]

OOMG yesss!!!! Little dollops of fresh ricotta!

[@Runningfromtheherd]

Excellent. Very useful receipe.

[@arthurford829]

I often use a heavy pan on top to help it drain while it’s in the frig overnight.

[@sjsnopek]

I used whipped ricotta and sugar as a whipped cream replacement. Kids loved it over crepes and pancakes.

[@LJenkinsEsqIII]

I made some ricotta about a month back following chef john's recipe. If you make this you will not be dissapointed

[@hubmastaflex]

The way he says ricotta is like nails on a chalkboard for me

[@paulylei7151]

I feel the same way but he’s probably saying it the way it’s actually pronounced and we have foreign accents

[@MrXGaZz]

@@paulylei7151 no he says rigotta when it's ricotta like ri-kot-uh

[@alphafish4756]

We have a similar unwhipped version in Pakistan, and its called 'khoya' used for desserts and 'paneer' used for savoury!

[@ShootNeutrality]

Thanks for the recipe. BIttersweet memory: you pronounce ricotta the same way my girlfriend used to. She died four months ago. She would have loved this. I will make this soon enough.

[@MODECHARLIE]

I would love to see him make Panna-goat-ah.

[@junehudgens]

😊❤😊❤happy lady because this video inspired me to try his recipe! Just consumed the end product made fresh in this kitchen and served on toasted Italian bread. Oh, my! Sooooooo good that I feel like I died and went straight to gourmet seventh Heaven. Texture was smooth and silky - perfect contrast to the toasted bread. Taste was slightly salty, slightly sweet, slightly sour, slightly creamy - Perfect contrast to the sautéed cherry tomatoes with basil. This recipe was easy to follow and the resulting ricotta was perfection. Thank you a million times over for inspiring me to try something outside my comfort zone. A real confidence booster for this ole’ southern Louisiana lady, too! ❤😅❤😅

[@walkure48]

I've made this twice, using the Chef John recipe which is very very close to this one - just minus the food processor. It's an absolute joy to make and it disappears quickly.

[@PeaceMastah]

Looks like good reegota

[@TLOH7]

I'm definitely trying this out, but only have the vinegar and the salt. I'm huge cheese lover but only drink almond milk...irony of my life. Thanks for sharing this with such simplicity.

[@ln1051]

I tried ricotta for the first time recently and noticed that it tastes a lot like mozarella when its unseasoned. Very interesting to hear, that it is in fact a by product of mozarella making, thanks for the information! :-)

[@Ash-kb9hn]

Drizzle olive oil on the bread and top the ricotta with green olives and artichokes. It is sooooo good!!

[@Allysonhandle]

Just made this and I’m in awe. Thank you for showing me my true cheese making power.

[@yvindlimi760]

Back in the day, back in this old country where I'm from, they used to use the whey from cheesemaking to produce a slightly alcoholic and carbonated drink, adding beer yeast to the whey and letting it sit for a while. Sounds nasty, but tried it and it was one of the most surprising things I've ever tasted, fresh, sour and a bit cheesy. My two cents. Great show!

[@mmb4427]

Just shared this vid with the private ‘Milk Street Community’ FB page.

[@SilenceDogood76]

Use about 1/3 the ricotta, add garlic powder and Parmesan cheese, then top with mozzarella. Put under the broiler until melted. Best cheesy garlic bread ever...

[@dusk5956]

Would love to try it one day

[@christinacarbonaro382]

I absolutely LOVE ricotta cheese! Who knew it was so easy to make!! I'm definitely doing this. Thanks Steve!!!

[@jamesdayringer710]

Incredible....I will be trying this very soon. Thank you

[@Sporting1210]

allright, very similar to making Paneer-except you dry that one and press it over night. I did not know that. and i see glorious home-made ricotta days ahead. thx a bunch for the vid o/

[@jerrykelley4470]

I will try this

[@akaimpdnoob]

You said it yourself: -Ricotta means recooked in Italian -The word for cooked in Italian is “cotta” -Note it is not “gotta” “goata”, “gouta” - there is no g, no silent g, no intended g, NEVER A GODDAM G!!!!! Phhheew Ps love the content other than that triggering aspect Cheers

[@Trouble_Butt]

Is this the same way cappocola became "gabbogool?"

[@federicoclaps5099]

It's dialect. In southern Italy, they tend to switch g for c. That's also why they say gaboguoll (gabagool) instead of capocollo. Feels weird

[@nathanambers3093]

Well, this was super easy. What a payoff too, delicious! Paired the whipped ricotta toast with the steak pizzaiola and sauteed spinach..my gawd!!

[@alexanderkeeldwyer8340]

Love whipped rigoata

[@sarahknobel8908]

Another great recipe! Thank you so much for posting! I’ve always heard about whipped ricotta… I’m making this recipe for sure!

[@mitsvahboy]

You make some amazing reGOATah..

[@paulwagner688]

Ooo. After rubbing the garlic on the toast, slice a tomato and rub it all over too. Spanish tomato bread with that ricotta. Such a yummy party food.

[@juventinocasillas3023]

I had that in Barcelona. It was pretty good.

[@parsa1372]

TY M8888. You have no idea how hard it is to find some things in my country

[@kendb3]

Awesome! Ricotta is my favorite cheese!

[@andrewgavin1490]

This same exact process but with cream will give you mascarpone. There, I like using lemon juice better because it adds a natural light lemony flavor. Have you tried it both with with the ricotta?

[@loissutton8226]

Totally love. I have no words.

[@johnstephenjones7348]

That is very similar to how you make paneer. With paneer you use lemon juice and leave to drain/ dry with a weight on then into the fridge so it becomes firm.

[@kenichicello86]

I love ricotta. This is so amazing. Thank you

[@myrnajay2785]

Oh yum! I've always wanted to make ricotta, and it's not hard to do, great!!

[@Valenciaga.CrocHeels]

I made this ricotta and honestly I was surprised just how easy it was to do

[@jameshendersoniii9053]

Looks very easy!! I’ll definitely try it.

[@kenhenderson1646]

Great job brother! Love your videos and your recipes, have tried several. You are right about rubbing garlic on hot toast, will never make bruschetta any other way!

[@nysavvy9241]

Never did home made.. Super easy... Okay will do.

[@_danymal]

Golden content 💫! Also, if I took a shot every time you say riGotta I’d be so drunk 😂 Keep on rocking man.

[@VivaFreiFamily]

Listen to all that science talk! Denaturing proteins! I’m putting this on the list of things to try!

[@xeropunt5749]

Lovely👍

[@johnquinn6500]

My favorite thing to do is add a little locally sourced honey, and it really sets it off

[@mereka448]

Love it!!!!

[@bstrac77]

Awesome! Thanks for showing us this.

[@rudolfomendez7072]

Whoa! 😮 Very inspiring! Thank you!

[@tobiasluder4547]

Super easy and insanely delicious! Thanks for That. Big Fan of Pasta al Norma! Not a very common kind of pasta i guess, so please show us Keep doing what you‘re doing my dude

[@lisaboban]

I'm glad I'm not the only one who struggles with putting the top ony food processor!

[@wknost]

Great content!

[@TeresaFromPA]

I am totally making this.

[@guillermorodriguez3008]

My God!!! After the first bite you know it's good lol

[@crunchycloudss]

this stuff looks bomb

[@PhantomSavage]

Screw avocado toast, I'm making this. Its basically as much fat, objectively tastes better, and is significantly more economical.

[@ulknudel21]

i am gonna try this for sure!

[@bussineats]

Such a cool process!!

[@giadaamarini4724]

It’s not only cow milk. It’s any milk. In my area the most common is made with goat or sheep milk!

[@rini6]

I would make it with a sweetener and vanilla. It would be like a cannoli filling.

[@CYI3ERPUNK]

srsly gonna be making this ; was just enjoying some awesome homemade hummus on toast the other day =] ; this will be another excellent addition to the playbook ; thanks as always dude =]

[@jonotek]

Unfortunately this is not Ricotta...in Italy its made with left over whey from cheese making. Add a tad of milk, and maybe vinegar (depending on the ph of the whey) and heat it up to around 195F... u get Ricotta floating on the top. Yield is small but it is so good!

[@cb5754]

You are correct but in all fairness to Steve he did mention that at the beginning of the vid.

[@av201]

Looks really delicious!

[@relaxxx7786]

Grande, stima dall'Italia bro!

[@claudiacouto2616]

Your are the best! Tks!

[@petramajerova8913]

damn! that´s all to have ricotta? yeah, I am going to this definitely

[@Senorpoontang]

REE-GOAT-AH

[@joe-e-geo]

Yo. Pro tip: stab a hole in the bottom of the milk jug when it's upside down. It'll empty out a lot quicker.