Homemade Ricotta Cheese | Cooking Italian with Joe

[@brettsims931]

Absolutely one of the most instructive videos about making ricotta. I've been following your work for a few years and I must say your authenticity is awesome! You're my "go to" tutorial for making the Italian cuisine. Thanks Joe.!

[@Cookingitalianwithjoe]

This video is for the home cook or someone who is starting out making cheese. The average home cook wants something fast and fun and easy. I addressed a lot with different situations and demonstrated a few quick tips to make something delicious and fun that can be enjoyed the same day. I will be traveling to Italy in a few weeks and will make an authentic ricotta from the whey leftover from making mozzarella. Thank you Ciao, Joe.

[@vjobs10]

Cooking Italian with Joe how much cream did you use ? Sorry didnt hear you say.

[@LouReef69]

Hi Joe you will love the experience, of the real cheese maker especially the whey ricotta 👍👍 just made my cheeks and Ricotta from whey,

[@etm567]

I put salt in everything I make, ESPECIALLY sweets -- in fudge, in any candy, in every cake, every icing. A little salt is needed in absolutely EVERYTHING.

[@giverny28]

Thanks for this. I was actually looking for a troubleshooting video because my raw, goat milk ricotta wasn't splitting. Nice to know I could #1 touch the bottom of the pan, my recipe said this would break a steam barrier and burn the milk... even if continously stirring. #2 cook the milk over 185*F, mint said remove from heat immediately after reaching 185*F. And #3 supplement with an acid (lemon) AFTER the milk was hot, mine said only add acid to cold milk in the beginning. I was pleased to see nice small, soft curds vs large firm ones like in a simple father's cheese or queso fresco. All three helped me save my cheese! Bon Appétit! 😊 🍷 🧀

[@JimDeGennaro]

Amazing instructions, thank you!

[@lindarennie2212]

So easy to make! I make it all the time.

[@genevievedarrett3163]

Made it !!!! Yes it turned out wonderful...

[@bluepumpkin766]

Thank you joe chef

[@christineirmler7174]

Great work! Entertainment + education... I'm definitely going to follow your recipe 😋 BIG thanks ❣

[@normacascio9041]

I couldn't find any ricotta cheese at the supermarket to use for Easter Sunday (every form of cheese was bought out). Wish I had seen this video; I definitely would have tried to make it from scratch. As soon as I can get back to the store, I'm buying the milk and cream and have a go at it. Thank you Joe for showing us how easy it is.

[@judiescoca448]

Joe I love your homemade recipes and you , your so fun ! And everything you make is so delicious

[@firewolf11SG]

I have those same memories from my Italian Nonna and my Navajo Indian Gramma who also made her own cheeses. I used to sneak some warm out of the bowl. I use the whey to make more ricotta; 1 batch sweet, 1 batch salted. Also.my dogs LOVE it. It's so packed with healthy proteins, etc, that it's great for them.

[@TPVANHOOSE]

I'm getting the stuff ttogether to make this recipe and then the ricotta balls yummy.thank you for these awesome recipes and for your time.

[@mainecritter3292]

Being of Sicilian heritage, I really get where you are coming from. Real food; such an art. Thanks so very much for this video.

[@labresults3650]

Love the recipe! Great tasting--I don't know what the others are complaining about. Use the leftover whey in homemade bread! It's great! Thanks for reminding me of my grandma making this easy cheese!

[@praftery7589]

Great tip with the nutmeg, thanks Joe😊

[@debi_ChildofGod]

Oh wow....I definitely have to try this!! TY for sharing this recipe.

[@gregdileo]

Nicely done Joe! Everyone has their own style and way of doing things, didn't see nutmeg in other recipes. Giving that a shot now. Well done Paisano.

[@histnut1776]

Thank you Joe for the video. I will be making this for cannoli. Hope mine turns out just as good

[@redfirewolf4186]

Did it turn out? I'm looking to make Cannolis soon.

[@mikeg2502]

Love the video it’s like listening to “Tony three times”

[@claramckenzie6295]

Hi Joe. I've recently discovered your vids & would like to thank you for the recipes and tips. There's nothing sexier than a man that knows his way around a kitchen. I look forward to more time spent with you in the kitchen so please keep it coming? I didn't know about the Italian/nutmeg connection so I am happy to find this news. I came from a long line of Soulfood aficionados that really did some awesome dishes with nutmeg. God be with you & yours.

[@anothersteve7360]

Made this for the first time using your video and used it to make a homemade manicotti (used your crepe recipe as well). I went with a cream sauce though instead of a red. Came out wonderful! Thanks for the videos; they are a ton of fun!

[@catpoke9557]

I'm planning to learn how to make cheese and tofu! Ricotta seems like an easy, great start.

[@kathymonroe8713]

tomorrow. But Pharʹaoh must stop trifling with us by refusing to send the peoplepeople's If the Son sets you free, you will be truly free.​-John 8:36. If the Son sets you free, you will be truly free.​-John 8:36. If the Son sets you free, you will be truly free.​-John 8:36. The Watchtower, January 2016 Be Compelled by God’s “Indescribable Free Gift” 2 Paul knew that all the magnificent promises of God were guaranteed through the perfect sacrifice of Christ. (Read 2 Corinthians 1:20.) Thus, that “indescribable free gift” would include all the goodness and loyal love that Jehovah would extend to us through Jesus. Indeed, that gift is so awe-inspiring that it cannot be fully described in human terms. How should receiving such an extraordinary gift affect us? And in what practical ways should this gift motivate us as we prepare to observe the Memorial of Christ’s death on Wednesday, March 23, 2016? If the Son sets you free, you will be truly free.​-John 8:36. [phone]

[@mksitty38583]

im making it now...its at the rest 10-15 minutes before i strain it...i cant wait to taste this

[@mksitty38583]

this is so good...i will be making this again

[@kevinmartinez9700]

Great Recipe! Don't have much luck finding raw milk in my area but found a great Low-Temp/non-homogenized milk from a local health food store and combined with a non ultra pastuerized cream and it works great! Excellent yields and makes a great Cannoli filling! Thanks a lot Joe!

[@coluccisjewelers1649]

Made many dishes with you and your grandmothers recipes every one of them turned out stunningly delicious. We are huge fans of yours and can't wait to cook another one of your dishes. Bravo for all you do . Can't wait for your mozzarella recipe. We are enjoying your Olive Oil. Do you have a cook book? Keep up the delicious work, Thank You my friend

[@Cookingitalianwithjoe]

+Crowfield Gde Wow, awesome!!! and thank you for some great comments and memories. Working on the book as we speak. Thank you for watching and please subscribe for more recipes, Joe

[@frankleemorris2431]

Thanks Joe! Superb video! Made ricotta a few times already... just wanted to check in and see how others do it. Your video was informative, chatty and charming! Keep up the great work :-)

[@carolynguggenheim9016]

I love it!!

[@mattz5275]

Great video man.

[@tamabuenker354]

Please lower volume of the background music. I tried your recipe and it is great! So easy.

[@PeacfullSoul]

I love the way you make Italian cooking so easy & fun 👌🏻 You’re the best 👍🏻

[@tiredofidiotz775]

Thanks!

[@Cookingitalianwithjoe]

Welcome!

[@hglennwalker]

You cracked me up, "pulling lemons off the vine" LOL

[@ksmith6245]

my friend in Mass. has an indoor lemon tree and she does pull them off for recipes.

[@kmccaldin]

@@ksmith6245That will be from a lemon tree, not a lemon vine. He just used the wrong word. 🤷‍♂️

[@veronaaustin6974]

Hi Joe, great video, I'll be trying this next week for my calzones on super bowl Sunday. Can you do a video on making mozzarella cheese?

[@Jbiglin]

Great video, thanks. Learned a lot nd can’t believe how easy it is. I wouldn’t mind if you turned down the background music as it became a distraction while watching on my tablet. Still, Nice Job!

[@happynjoyousnfree]

I love the authentic touch to your recipe! I used half and half instead of milk and cream. Is that something you would recommend or caution against for any reason? It seemed to work really well and made a nice creamy ricotta. Thanks!

[@Chickle78]

Your good. I love your kitchen. Thanks for the great recipie

[@joannjacquin4983]

Hi Joe! Loved this video! I make homemade ricotta, but yours is just a little different than mine. Can't wait to try your version!

[@Cookingitalianwithjoe]

Joann Jacquin Awesome! Thank you for watching! Joe

[@johnscanlan9335]

Hi - I often make Ricotta at home and instead of regular cheesecloth I ALWAYS use the organic cheesecloth sold at Target - it's SO MUCH better than regular cheesecloth! Long story short just buy your cheesecloth at Target!!!

[@josephinemuringo2453]

Well done Joe

[@rowdeo8968]

Citric Acid, lemon, vinegar and in Italy they use whey. So I am making it right now using both milk, whey from raw milk and pasteurized. Your video is nice. Thank you.

[@Cookingitalianwithjoe]

+Martha Nelson Thank you for watching and your comments. Please subscribe to our channel for more great recipes and have a wonderful holiday season, Joe.

[@avagrego3195]

Thank you. Non Italian videos use plain milk and call it ricotta. I "knew" that was not ricotta. I like the addition of nutmeg.

[@karenreaves3650]

I made my first RIcotta cheese last night I had to add more lemon for it to curdle.

[@virginiasblendorio5731]

Great tutorial, but the background music? sound is a distraction. Can't wait to try your recipe. How much cream please?

[@movas6624]

hi can i used this for pasta dishes such as lasagna and baked zitti

[@maryrizzuto4197]

They never use nutmeg for ricotta in Italy . We did ricotta back when we lived in Calabria 60 years ago

[@Evnaaa]

You're awesome Joe! I'm going to try this!

[@Cookingitalianwithjoe]

Thank you! Ciao, Joe.

[@mlo9797]

Thank you so much i will try it thanks again

[@kyleszives5166]

Enjoyed this video. It helped me achieve a good creamy ricotta. Thanks!

[@lynneholden6216]

Thanks Joe that was awesome!! :)

[@angiepiraino1757]

It is called ri( re ) ( co long o ) ta

[@angiepiraino1757]

Why nutmeg ?

[@phyllislester6094]

Hi Joe, I was wondering if you can infuse the cooking process with dried herbs for when using the ricotta for white pizza.

[@Cookingitalianwithjoe]

yes sounds great!

[@myzer2011]

Hi Joe thanks for the great Video! You were about to explain how to make Ricotta from reusing the Whey after Mozarella is initially made? I am interested in both methods of making Mozzarella (especially without the Rennet if possible) and then the Ricotta making, using the Whey. Do you have a Video on these methods perhaps? Love your Energy by the way!

[@jenny9249]

How long will it keep in the fridge

[@raafiahz]

hi what's the difference between ricotta and cottage cheese

[@PeacfullSoul]

raafiah zaki that’s what I’d like to know as well👍🏻

[@Treeann78]

Different method Italian its more sweeter smaller kerds regular ricotta larger Kerds and not as sweeter.

[@Momspennies2]

LOL, Cottage cheese is just nasty!

[@sandraebrown5386]

Cottage cheese uses the curds (separating the milk with acid eg lemon juice) and the way to make ricotta is to use the whey. He is making cottage cheese despite what he says. Once you’ve made cottage cheese, simply reheat the whey (the watery liquid) and it starts to curdle. Drain that in cloth and the product in the cloth is ricotta!

[@lauracarter3098]

I compared recipeis for cottage cheese to ricotta. Although they taste absolutely different to me, it appears the only difference is the ratio of milk to cream. Cottage cheese: 1 gal whole milk to 1/2 cup cream. I love one (ricotta) but not the other. I'm making Joe's recipe today.

[@JohnLowell-xs8ro]

The leftover whey from the original cheese would have rennet in it wouldn't that affect the final product? Also, the ricotta for Sicilian desserts that I consumed I was told was made with goat's milk it was far superior to anything I had in the States maybe that is an avenue you could go down.

[@giaruby2259]

I need it for Cannoli filling. Does eliminating the salt alter the recipe ingredients? Thank you ❤️

[@Cookingitalianwithjoe]

Not at all

[@giaruby2259]

@@Cookingitalianwithjoe thank you!!! I am planning on making a Cannoli cake...😋

[@MrTye510]

I love it...

[@susandonb58]

If using raw milk do you still use the heavy cream?

[@2379030]

Do we need to use Rennet or no? great video thanks

[@Cookingitalianwithjoe]

No. Use the lemon juice. It leaves a hint of flavor but not much. If not use white vinegar. Thank you. Please subscribe. Ciao, Joe.

[@joannjacquin4983]

Hi Joe....me again! I thought of a couple questions to ask. First.....if I'm not sure if I'll be using the ricotta for a savory or sweet dish, can I leave the salt out and just add it later if I need it? Also.....when I make cannoli, I usually buy an impastata ricotta because it is nice and thick. Would you recommend this recipe, if I drain it very well and then chill it to firm it up? I'm just curious what your thoughts are. Oh, by the way......I'm originally from upstate New York, a little over an hour away from where you're located. (Oswego)

[@Cookingitalianwithjoe]

Joann Jacquin On the salt idea, no. You need to know as you make it as it will never be incorporated in the cheese if you add it later. But you can always add salt to the dish as you make it so leave it out of the cheese and add it to the dish if not sure. Yes you can use the impastata, but if you drain your own it is the same. Using a blender or food processor with break the curd and make it smooth and silky. Thank you for watching! Man Osewgo is cold!!!

[@claracapocci5395]

Do you have to use raw milk as opposed to regular whole milk?

[@theresavalentino6750]

Will organic whole milk work for this? Can’t find raw milk where I live. Also, is heavy cream ok? I’ve been having difficulty getting store-bought ricotta cheese over the last couple of weeks.

[@wanderer2522]

Nice but too much stirring curds get really broken.. hey to each his own! Thanks.

[@tracy-annmartin9875]

How can I find the quantities? How much milk, juice etc thanks?

[@jonathansotto3098]

what is the use of nutmeg

[@mariannesouza8326]

Jonathan Sotto I’m guessing it may create some ‘depth of flavor’. I’d leave it out. What could it hurt ! 😀👍🏼

[@jtdmn3442]

Where did you buy organic raw milk? We live by you, so I would love to find a local source!

[@free2danz1960]

Hi Joe! was wonderingvif I use my regular whole milk instead of raw would I need to use a bit of calcium chloride like in other cheese videos that ive watched? thanks!

[@Cookingitalianwithjoe]

yes you can no problem. Ciao, Joe.

[@StRain-zx2vo]

free2danz1960 to me, I don't like the flavor. it leaves. nasty aftertaste; but you can use citric acid. it does same as lemon juice without lemon flavor.

[@Jimfromearthoo7]

1, must you use whole milk? 2, how much cream did you use? 3, is it better to put the pot on a cool burner than on the counter? I would think the counter would make the bottom of the pot very hot. 4, about in weight how much did you make? Thanks

[@Cookingitalianwithjoe]

No use what fat amount in milk you want. as for burner or counter? what ever you want. mine are stone so no issue with heat. Check out website for recipe: www.cookingitalianwithjoe.com

[@SS-pi2yi]

What if we can't get raw milk? Can we use regular homogenized full fat (3-4%) grocery store milk? Thanks Joe, for all the great vids.

[@abigailcharlie9617]

Can I omit the nutmeg? It's hard to find here

[@Cookingitalianwithjoe]

Yes for sure.

[@meetujain4167]

Beautiful 👌

[@annkaiser5776]

Is this good for cannoli

[@WillowZeyphr]

I did not know lemons grew on vines lol

[@annacaiella-ro2zh]

🎉 0:36 0:36

[@lomofatboy]

Thx joe... my ricotta is too sour... can we fix it ? Pls

[@Cookingitalianwithjoe]

? May have over cooked or put too much lemon juice or if you used vinegar in it?

[@captiansteviey19]

Cooking Italian with Joe l

[@khristapink]

What do you do with the whey of ricotta ?

[@kjf5681]

Add it to bread or soup.

[@georgeannepanos8132]

Can you still use regular, store-bought, whole milk? I don't have access or raw milk.

[@TheMTMCorp]

Georgeanne Panos Yes whole milk from the store works.

[@banditfied]

Here: 4:16

[@annliddell1934]

Can you use coconut milk

[@LouReef69]

Nice videos, Sorry to bust your chaps Joe, I don't know which part of italy your are pointing to/ at But sure I can tell you not all the Italians make ricotta Just like that , moved to Canada 18 years ago, from Italy visited Almost all the region's. .. So yes there are many ways including your way 👍👍👍

[@gabproductions3312]

Love ricotta cheez on lazanna pasta

[@charlenee2751]

I appreicate the hands-on cooking instead of thermometers. I like to know by visuals, smells textures. I resonate with the ingredient and ways to measure things.

[@maryb6872]

I've had this problem with every online recipe for homemade ricotta cheese. You mention that you should try to use raw/organic milk because of the flavor. Correct me if I am wrong, but a more important thing to mention is that the milk CANNOT be ultra-pasteurized. I always buy organic milk, but it is ultra-pasteurized. If you attempt to make ricotta using it, the milk will not form curds and you will waste the entire batch. I tried to make ricotta using the so-called Barefoot Contessa's recipe. She failed to mention the ultra-pasteurized milk problem, and the recipe failed. I gave her recipe one star and called her out about it. Food Network never bothered to correct the recipe, as of the last time I checked.

[@Cookingitalianwithjoe]

+Mary Bialoglow I will make a note to the video notes, as the video is already done. Good point to mention next time I shoot a video on cheese. Thank you for the input and advice and thank you for watching, Joe.

[@mariannesouza8326]

Mary Bialoglow Food Network is like the most exclusive, mean-girls high school clique. They’re in love with themselves and can’t admit to mistakes.

[@elee00]

I just made some with organic ultra pasteurized milk and it worked brilliantly 🤷🏻‍♀️ I didn't even realize that could/ should have been an issue!

[@teresamarra5520]

I have been making ricotta for years. Years ago My father would make 5 gallons at a time. we used be able to buy straight for the farmers until laws were changed ..now we buy from grocery store . I have used 2 % orangic milk no cream ,turned out great . I have regular 3.5 % homogeneous milk ,turns out good. I have used cream or no cream ..i use vinegar.

[@maryb6872]

@@elee00 That is really interesting. I wonder why. I'm glad it worked for you though. :)

[@Madashelle]

would this be a good ricotta when making lasagna?

[@Cookingitalianwithjoe]

YES. Awesome! Ciao, Joe.

[@Bharlos]

Any tips to removing the lemon taste, I think I might have added a little too much the lemon is really overpowering

[@Cookingitalianwithjoe]

add more cream. yes just a small amount of lemon and the flavor is almost tasteless. Ciao, Joe

[@Bharlos]

Cooking Italian with Joe Thanks for the tip, I'll give it a try and see how it works out

[@chrisrosenkreuz23]

yeah, you don't wanna squeeze it.

[@littlejohnny4470]

Hey Joe! What ya doin with that gun over there? LOL! Is that your squirrel rifle leaning against the window?

[@dgracia18]

Question for you - I made some butter a while back and added the salt to it as the milk solids started to separate. That doesn't work with butter because all the salt goes into the milk whey and none of it stays in the butter fat. So I ended up with no-salt butter (was still great!) and very salty whey. Would you be better off adding the salt and nutmeg to the ricotta after you separate the whey out?

[@Cookingitalianwithjoe]

You can. This is how I was taught to make a quick version at home by nonna Borio. But yes for sure it will be great. Thank you. Ciao Joe. Please subscribe and share our videos.

[@everestmd8752]

How much cream

[@sanasaleem8042]

what are d measurements

[@emtquiver1588]

Yuum..what do you do with drainage? Just toss it or reuse it??🤔 im lactose intolerant but i love ricotta😭😛

[@rsharvey1985]

You can make it with Lactose free milk too. You only require lactose to be in the milk if you are planning to make an aged cheese.

[@frankfurlacker5219]

I love Riggotha.

[@santodeportes5946]

La vie en Rose

[@traddymom4368]

JOE! HELP! I just made my first batch and it tastes like mozzarella!!! And my whey still looks like milk! What did I do wrong? I used raw milk from my friends cow milked this morning, and I added heavy cream purchased from the grocery store because I couldn't find raw milk heavy cream. I watched this video and followed along. Is this normal? It's chilling now. We shall see how it is when it is cold.

[@Cookingitalianwithjoe]

Most likely not enough acid to curdle the mild and coagulate the whey or the milk was not warm enough or both. Let it cool as you said and see what happens. If not repeat again with a new batch and make sure temp and acid as I use old school lemons are the best way to go. Ciao, Joe.

[@traddymom4368]

I think I had enough acid, as I had exactly 1/2 cup of fresh squeezed lemon juice. I also has a thermometer and it reached 205 f. I mean, it's really delicious, but it is more suitable for savory than sweet. I was going to make cannolis, but now I think I will make ricotta cheese balls. They look amazing! I just might recook the whey and see what happens. Thanks so much for responding! My husband says you should come to our dinner party Sunday night. It's Italian night and we are using most of YOUR recipes!! God bless!!

[@kelleyjerred8032]

the first cooking is more like a mots cheese, then boil the whey again after you remove the mots cheese that's where you get ur ricotta from the second boil

[@kelleyjerred8032]

Susan look up how to make ricotta from whey

[@soemoe8237]

What is the dark stuff called? I mean the Italian stuff you smelt and put in after salt. You said its name but I couldn't catch the sound. Thanks.

[@kjf5681]

Nutmeg

[@ralphbarf773]

Couldn’t you make half that amount and use the left over way and milk and make another batch

[@myothergem]

I was watching all these ricotta cheese recipes on yt yesterday, so i made a ricotta fritter just to kill the craving i had.. i nearly threw up and been gagging ever since. The vinegar in them came out when i fried the fritter. It was the most grosses thing ive eaten ever. My chin is still quivering from the smell and taste of the vinegar. 🤢

[@tracer740]

@Taryn- You poor dear! If you substituted clear vinegar in place of lemon juice, a 1/4 to 1/3 cup would be more than sufficient.

[@cromagxx]

...moo-zarella.... I didn’t know that!

[@emiliopanzarino2628]

This is not ricotta cheese. This is a recipe for cheese curds (which is basically cottage cheese, or if the curds are pressed it's a recipe for farmers cheese, or if they are pressed and then recooked it becomes mozzerella cheese. Ricotta cheese is from "recooking" the whey (after you do every thing you've done in this video) and then skimming off the top of that to get the ricotta cheese. This guy just made cottage cheese lol

[@ElizaDolittle]

Yes, the word ricotta itself says it all - it means re (ri) - cooked (cotta)

[@haajareberle4042]

He does mention that in the video

[@kjf5681]

No. Real, re-cooked ricotta is made from whey left over from cheeses made at lower temps. At those temps, a great deal of protein is still left. Since this recipe is boiled, the whey left over does not contain the necessary protein for re-cooking into cheese.

[@deliamassey9172]

Can we use vinegar behalf of lemon