Homemade Ricotta

Follow along with this tutorial and learn our technique for making fresh ricotta. This is not the way my dad made ricotta in Calabria but this process that we developed after we moved in the US in the 70s gives you the same results in texture and creaminess of ricotta made with leftover whey. It is
better than anything I can buy here, but if you have access to sheep milk ricotta I would encourage you to buy it. This recipe uses cow’s milk so it doesn’t have the richness or that gamey taste that sheep milk has. All you need is a gallon of milk, ¾ cup of cream, two teaspoons salt and one teaspoon of rennet. The recipe can also be found in both of my cookbooks. I also posted it a year ago under IG highlights, mom was collecting the curds in that post. I will share more recipes with ricotta so make some so you can see the difference from store bought ricotta. I hope you try it and let me know how you like it.

[@davedunington7637]

Thank YOU so much for taking the time to do this Presentation ... I really appreciate it and your time. More Please !!!

[@michelerenem]

I just want to say to please do not listen to the negative nasty people. You have helped me! I've been looking for exactly this! A method to make ricotta, I live in rural area in the US... Super rural, and I am so happy I found this, it's the perfect tutorial for me. THANK YOU!!!!

[@tammyfiannaca1785]

Hi ,I made your ricotta recipe last night and it turned out amazing.thank you for taking the time for teaching us how to make home made ricotta

[@littledrabbitry9410]

Agreed, nothing here in the USA is like true Italian Ricotta. I can't wait to try your recipe.

[@rachelbrown8800]

I've made ricotta many times using your method. Absolutely love it. Thank you for sharing 💕💕

[@peaches3182]

I have never made my own ricotta or any cheese, but after watching this, I think I'll def be trying this. My 19 yo son and I love ricotta- we will eat it straight out of the container! But it's expensive. I always make my own buttermilk bc it's expensive also, so maybe I should give making my own ricotta a try. It looks delicious! Thank you for posting!

[@XenoJennifer]

Unfortunately, this is not ricotta cheese. Ricotta cheese is made with the remaining whey after an initial "cottage" or "farm" style cheese is produced. Ricotta is termed such because it is re-cooked.

[@Zawzagez11]

She literally spends the first 2 minutes of the video explaining this.

[@femmina63]

Oh, I’m definitely going to try this. I did the one with the acid and it was “OK” but I want to make it authentically. Thank you.

[@taleentchalikian4970]

This is amazing thank you for teaching us how to make homemade ricotta. Can you also show us how to make mozzarella?

[@rdotrobot]

Looking forward to trying. Is it okay to make a half portion?

[@christelschultz4021]

After making cheese or quark, I make Italian ricotta from the remaining whey by boiling and filtering. It is a low-fat whey cream cheese and not with ful milk. In this way, you have made two products from the milk at the same time. From 10 liters of milk you get 1 kg of cheese and about 400 grams of ricotta. This recipe in the video looks more like Indian paneer to me

[@conchitasfarm803]

Hello, do you add something to the whey to make ricotta because when i tried it it did not curdle

[@christelschultz4021]

​@@conchitasfarm803 1 or 2 spoon acid. Or CL . Calciumchlorid.

[@ladyhogwild]

@@christelschultz4021 I used this method recently and the curds were sour tasting. Is there a way to get rid of that taste or something I can add to counteract it?

[@christelschultz4021]

​@@ladyhogwild use only a littlebit acid ( 1-2 teespoon). Perhaps have it enough and then try it without of acid and cool it down bevor you filter with a tissoue.

[@christelschultz4021]

​@@ladyhogwildDem ricotta wird auch keine Sahne zugefugt. Ricotta ist fettarm. Der Molke-Frischkäse hat nur 40 Milligramm Fett auf 100 gramm. Es ist eben nur die fettarme Molke die zusätzlich noch ausgebeutet wird. Aus der Sahne wurde schon immer Butter gemacht. 😉

[@deirdrem9320]

Thank you so much Rosetta - I have confidence to try this and now know you can use vegetable rennet (not animal)...

[@christelschultz4021]

Der Unterschied den man wissen sollte ... Vegetarisches Lab funktioniert sehr gut. Aber bei allen Käsesorten die eine längere Lagerzeit benötigen, kann der Käse einen Bitterton entwickeln. Ich habe es deshalb ausprobiert mit tierischem Lab bei Gouda und tatsächlich hatte der junge Gouda nach 6 Wochen keinen Bitterton. So arbeite ich seitdem bei Käse mit Reifezeit, nur noch mit tierischem. Lab .

[@meredithopat6530]

Hi Rosetta! I've made it with vinegar and lemon juice and yes the curds were tight and rubbery. I was hesitant to add cream as it's not authentic, but iI will try this with cow's milk for sure. I have finally found a small dairly that sells sheep's milk near my sister in law, so I am going to give it a try with that as well. My question is, with the sheep's milk, are the ratios still 1 gallon milk to 2 tsp. salt to 1 tsp. rennet? I assume I omit the cream? Would the method be the same? I've been making cannoli for a long time and I'm excited to finally make an authentic sheep's milk ricotta to fill the shells. Thank you in advance for any advice!

[@deppurple700]

OmG I can see the difference the remmit makes I just bought somet hanks !!!!

[@LewisEckard]

I live in the Philippines. I have never found ricotta here. There are goats here, so I could probably get goat's milk. But there is no rennet. Is there something else that can be used in place of it? I seem to recall seeing someone put vinegar.

[@grarycat1984]

Have you reached out to your local farmers that have goats and sheeps? Im pretty sure they'd love to try your traditional ricotta

[@jan27jay]

Should I be using table cream (10%) or heavier whipping cream (35%)?

[@ewelinarzezinska9936]

i think it should be 30

[@franpellegrino4994]

Bummer…mine did not set

[@user-qt7ti1zk9x]

1 gallon equals how much litres? Please can anyone help me

[@anthonyanderson9326]

4 liters..google it

[@michelerenem]

google it.

[@johnnyysusancuevas8309]

IS THAT ANIMAL RENNENT OR VEGTABLE

[@mj24672]

Vegetable

[@michelerenem]

she says what it is. Listen.

[@ron7380]

You must know that what you made is not "recooked" that is, it is NOT RICOTTA!!

[@michelerenem]

someone trying to help people who may not have the ingredients.... to make the closest thing? Just stop Karen.

[@michelerenem]

doubt you could even make a grilled cheese.....

[@carlettadelucialarsen9398]

God... she is giving me a headache..

[@michelerenem]

You're just too dumb to follow.. Not her fault.

[@michelerenem]

if that gives you a headache...??? I feel bad for you.. lmfao. You sound pathetic.

[@carlettadelucialarsen9398]

Too much talking, got so tired.

[@michelerenem]

another pathetic person... How does it feel to be the lowest of the food chain??? You are... Embarrassing...

[@aidaenglesakis3262]

You talk to much

[@inescardillo8829]

I appreciate all the details and history that Rosetta shares. This is helpful in making sure the process works in producing homemade ricotta successfully. You can easily fast forward if you don't want to hear parts of the video. I'm looking forward to using the rennet instead of white vinegar, which is what I usually use.

[@michelerenem]

Just stick to your frozen pizza rolls.. We all know that's what you feed your poor kids.