How to make Cacioricotta

This quick and simple fresh cheese has been made in farmhouse kitchens across Southern Italy for generations, fragrant, slightly salty, and slightly acidic, Cacioricotta has a white, crumbly paste without holes. It really showcases the character of the milk, which could be cow, goat, sheep, or a combination.
Cacioricotta can also be dried and aged to develop a stronger, tangier character with a dryer texture suitable for grating.
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[@Nobert594]

I know its kinda cliche at this point but this guy is super underrated

[@annemariejoubert4189]

I'm a new curd nerd, and I can't get enough of your cheese-making videos - Brilliant!!! thank you Gavin.

[@GavinWebber]

Glad you like them!

[@Only_Sleep]

Your cheese making videos are so relaxing I use them to fall asleep some nights

[@charolettebacon6740]

I finally found the curd nerd guy!

[@AEgir347]

Reddit is a goldmime of niche content.

[@moniquem783]

Looks great! I have everything I need to make it too.

[@beanburritobricks]

Came here from reddit seeing a post saying that your comment section was full of Italians saying go f#@$ yourself but looking at this comment section I see that everyone here is just so nice and even though I don't like cheese I'm still subscribing

[@homerogalanti8900]

me too

[@showmaker8168]

Still looking for the italians

[@fluorite1889]

@@showmaker8168 italian here, I believe these cheese making methods in these videos are correct

[@chuckeynewkirk199]

Love it!

[@MarvinStoker]

Thanks Mr. Cheeseman ! Greetings from Québec , have a good one!

[@Josh_yeahh]

Glad to be a member of the curd nerds

[@onelostghost]

Can't go wrong with simple cheese 🧀

[@INPOWERS]

Thanks Gavin for making this cheese as this is the one that I asked you to make. I have failed twice making this cheese.

[@INPOWERS]

Traditional the longer you leave it the harder it gets. In the Puglia region southern italy they great it over fresh pasta it is to die for.

[@graypatriot1299]

thank you

[@tofty21]

Wow! A completely different method. I’d be interested to see how this comes out.

[@moogaboogaa]

Found the passive aggressive italian

[@falconsinput2226]

Nice one Gav, little like the fresh Maltese cheese.👍

[@GavinWebber]

So good

[@urouroniwa]

I would have bet money that this cheese wouldn't work. I thought Jim had lost his mind when he posted it :-) I wonder how long you can get away with scalding the milk before the rennet won't work... Hmm... I suspect it would be *very* challenging with homogenised milk, though. I make lots of similar cheeses to this. Probably one of my favourite things to eat with my breakfast. It really grows on you.

[@Ghuirm]

i'm a simple man i see cheese i like the video

[@MajorDumperoo]

Thank you Gavin!

[@iamcoolalot]

If it tastes as good as it looks, count yourself lucky!

[@blatherskite9601]

Hi Gavin :-) Watching you all the way from Norway! Have one question: Where do you get those plastic boxes with clip-on lid and the draining grid on the bottom? We could use a few!

[@cabighorse]

I love cacio y pepe. Wonder how this would taste with the addiction of black pepper

[@juliannedispain1637]

Thank you!

[@emdeejay7432]

From the look of it and the fact it's a fresh cheese, it kinda reminds me of cotija or queso fresco. I'm trying to find some good fresh cheeses to try cause I have all the cheese making stuff but I have no wine fridge to use for a temperature controlled "cheese cave"

[@fincarosa6767]

Yay...cheese! I'm joining the sausage club as well 😋 🤪

[@LC-hf3rk]

Hi Gavin, my Mum would drain and press a ricotta in the fridge and then"dry" it in a very low oven for up to 12 hours - pretty much a baked ricotta - this cheese is perfect for that and makes a lovely storing cheese for grating on pasta! Thank you for awakening that memory for me!

[@thewrenchreviews9986]

Could press this cheese to dry it up some and then age it for a period of time? Or go full rogue and add a tiny bit of blue culture? My brain has gone out the window on this one...lol.

[@nachobeards]

this looks like what in spain we refer to as "queso blanco" or "queso de burgos". no idea if the recipe is the same or even similar though!

[@GavinWebber]

Interesting!

[@kylesteele9403]

Just an odd question, why not make a Mongolian cheese? Like horse milk cheese. Or even more -- camel milk. Probably too expensive for either or impractical, but just an out there idea

[@theind1982]

Thanks for this recipe Gavin - looks a bit similar to Queso Fresco (potentially less salty). How does this compare to Queso Fresco? I would have thought Queso Fresco tastes a bit more delicate given the milk is heated to a lower temperature of 37 C.

[@GavinWebber]

It was creamier than QF.

[@alejandropacheco2455]

Hi, thanks for the video. Instead of yogurt can I use lactic ferments (in sachet) and which one do you recommend? Thank you

[@GavinWebber]

Yes, any thermophilic culture will do

[@alejandropacheco2455]

Thanks for answering, I am trying to bring the recipe to the means I have. For 100 liters of pasteurized milk, how many grams of salt should I use? And if it is pasteurized I should use calcium right? And finally, what is the purpose of heating to 90 degrees and then lowering it? Is it necessary to do this step with pasteurized milk?

[@sadungabunga]

What is the easy chesee to make

[@GavinWebber]

this one is pretty easy. But Sweet Ricotta is the easiest.

[@sadungabunga]

@@GavinWebber thanks

[@johnmirbach2338]

😁🖖✌👌👍😎

[@adilolmak3522]

Not Bulgarien or greeck yoghurt Correckt turkey youghurt

[@user-dn5nl2rt8k]

When the Greeks made cheese, your ancestors ran to the steppes of Asia Mongol Turk

[@absoliutenuds]

I can see a gang of angry italians coming to the comments in the future

[@danielhiggins4331]

THROW AWAY THE WHEY ??? NAAAAA

[@tomasa-m5643]

cheese bloke :)