How To Make Homemade Ricotta In Under an Hour - Kitchen Conundrums with Thomas Joseph

Did you know you could MAKE rich and creamy ricotta cheese in less than an hour? Thomas Joseph shares the easy technique behind making restaurant worthy ricotta at home.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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[@edzmuda6870]

Pro Tip: Before pouring the milk in the pot, heat the pot up slightly first, then just before adding the milk and cream, pour a small amount of water in the hot pot - just enough to coat the bottom. This small step will tremendously reduce the amount milk that sticks and possibly burns to the bottom of the pot.

[@camilianSLC]

Thanks I am gonna try this.

[@shivambhatt2724]

Press it under something like a full jar of rice for 3-4 hours and then cube it You get Paneer (Indian cottage cheese) Take my word for it, Great addition to vegetable curries!

[@tapasmirc2842]

Yup but if you wanted to make paneer in the first place then it would be better to follow an actual recipe because you won''t need heavy cream, so you'll still get an authentic result.

[@knockout4113]

This literally IS paneer tbh.

[@shivambhatt2724]

Shubham Pai Pretty much. But there's a little difference. Paneer is compact, ricotta is crumbly. Also paneer is made from PURE MILK. Ricotta has cream in it :)

[@knockout4113]

Well there's paneer bhurji. But you're right about the milk.

[@jess_june]

+Arlinda Barry, you can shallow fry (fry in a small amount of oil) cubes of paneer and add them to any gravy-based Indian curry. Alternatively, you can grate solid paneer, mix it with any spices of your choice, and use it as filling for savory pastries (eg. samosas, etc.). Personally, I made palak paneer (pureed spinach cooked in a tomato-based spiced sauce, and throw in some paneer at the end!)

[@johnscanlan9335]

I've been making Ricotta for several years now using this recipe and it's delicious! There is one small but extremely important element that Thomas omits mentioning: You CANNOT use Ultra Pasteurized milk. Use regular pasteurized milk. Ultra Pasteurized milk doesn't separate properly!

[@TheHighlanderGirl]

I made this mistake; I used Costco’s whole A2, ultra pasteurized milk. It did not separate as you said. I came across your comment AFTER I was trying to get nothing into my cheesecloth. So disappointed. Other videos also do not mention this ultra important detail. Going to try to turn my disaster into yogurt instead. Despite it having lemon juice.

[@johnscanlan9335]

@@TheHighlanderGirl I'm so glad my comments were able to help you!

[@TheHighlanderGirl]

@@johnscanlan9335 what do you do with the remaining liquid? Are there other ways to use it to prevent waste? I don’t have chickens or a vegetable garden. Suggestions/advise greatly appreciated- TIA!

[@johnscanlan9335]

@@TheHighlanderGirl when I make Ricotta I simply line a collinder with cheesecloth and place it in my kitchen sink and pour the milk, cream & lemon juice mixture into it. The whey that goes through the collinder then just goes down the drain. I have no other use for it.

[@TheHighlanderGirl]

@@johnscanlan9335 thank you! I don’t feel so bad now, because I have no use for it, either!

[@77799steve]

Love it! I live in the Philippines where it is a challenge to find good cheese, so Im definitely going to try this! Thank you!

[@jeninedurano7715]

How long can we store this?

[@omamori8930]

hey there! im from the ph too, what cream did you use?

[@marshymallows]

So true. The good quality branded cheese here in the Philippines is expensive and pricey😁

[@jl9754]

Mag eden nalang kau 🤣🤣. Hehe

[@secretblogger6384]

@@jl9754 quickmelt 😂

[@samuelscheffer3178]

I often do this, and I add a little bit of salt, black pepper, a mix of freshly crushed + dried garlic, and fresh chives; and serve that with fresh toasted bread. It makes a great entrée with some salad aside, or a fantastic apéritif.

[@janeehhan2432]

thanks ! it sounds good, I will try it now.

[@Ambimags.]

Good cook.

[@Bestoftherest222]

This was pure gold. We made some great home lasagna.

[@LovetheLoveliness]

he looks so happy when he was saying it gets scientific, that just made me smile :)

[@thethpian]

That's man talk for you're too stupid to understand this part. Don't worry your pretty little head about it.

[@lindsaystewart2184]

if you leave out the salt and put the curds in a food processor and process it until creamy you get cream cheese

[@angelafarrugia5420]

Rainbow Unicorn g

[@sashamcneil6431]

😂

[@رافدالسامرائي-ق5ث]

Patrick is Bae 😂😂you right

[@neeyoompegu9547]

Cream cheese can be made without adding the heavy cream and salt.

[@azazelahh]

Patrick is Bae Then why is cream cheese salty?

[@northbride55]

195 Fahrenheit = 91 Celsius.

[@harrypupal1706]

NorthBride55 thank you 🙏

[@heartsparkdollar]

195 Fahrenheit= MAGA

[@alvinwe8396]

8 cups = 2l 1.5 cups = 3.75 dl

[@MGMG-88]

Not all hero’s wear capes. Thanks so much!!!!

[@ane9898]

Exactly what I needed. Thanks! ✊

[@johnscanlan6337]

I've made this three times now - VERY easy and delicious!!!

[@erinwalker6185]

This is so easy! I didn't know you could make ricotta cheese that easily.

[@noonynoonynoo]

This recipe is not ricotta. This is paneer. Ricotta is made from the liquid whey that he strained out, that's why it literally translates to "cooked again"

[@markdoherty8984]

Thanks Thomas. I made lasagna a few weeks back. The recipe asked for Ricotta cheese. However I had to leave the Ricotta out as none of my local shops had Ricotta cheese. When I make the lasagna next time I am definitely going to try this. Looks tasty and it seems easy to make.

[@mizans3655]

This guy makes everything look so easy. Enchanté!

[@angelareeves1271]

By far your recipe and measurements have proven no fail to making delicious ricotta.

[@Mrsgates2010]

How did I ever live without you!

[@dianeschuller]

I made it and it is utterly delicious and WAAAY better than store-bought, of course. I'll be making this on a regular basis. Thank you.

[@loliq361]

Awesome, you are the best! A big thanks from Shanghai, as I can't find Ricotta cheese easily here!

[@MsYeiri]

That's exactly what I'm gonna do: skip the supermarket brand and try it homemade!! ❤️ Thanks for uploading!

[@littledaisy7845]

I made ricotta cheese according to your recipe and i'm success. Thank you!

[@pradnya948]

Wooow!! i didnt know my fav Ricotta cheese is nothing but Panner (except Heavy cream). Now i can make Ricotta cheese also :)

[@fobbitoperator3620]

This looks absolutely devine. What I detest about store bough/online purchased ricotta, is the complete lack of any flavor, & gritty texture. Drives me bonkers. Excellent video, which I shall emulate soon. CHEERS!!!

[@bythepiece]

In 2015 I bought grains to make my own kefir. We are not allowed to buy raw milk in Alabama except for pets. I bought some raw goat milk for my cats and it made the most wonderful kefir. Kefir is wonderful for dogs and cats although cats may have other ideas about it. Dr. Marlena Siegel, DVM makes Kefir for her cat and dog patients. I saw many ideas for using the whey in other foods or as an acid substitute for lemon juice or to just drink it. I've seen other videos to make other cheeses in KZbin and will probably try them all. I made Quark before I started making Kefir and I love them all. I became ill and my grains died but I will always remember them. ♥

[@Botclose40]

What i really like most is your kitchen style.. cool as an amateur of cooking I would live there lol

[@warrengiancaterino3733]

I made your recipe tonight.....it is fantastic! Thank you.

[@mariasoberanes9922]

Oh my! I love ricotta I'm sure I'll love it more homemade thanks for the recipe

[@blt4life112]

This turned out great. Thank you so much.

[@alinajda5989]

Amazing and so simple, I actually tried it because happiness is homemade! It turned out very delicious and firm just how it should be. Thank you for the lovely recipe

[@vanessacanodelgado5528]

The Insane Tiger Hello. What did use to strain it?

[@alinajda5989]

@@vanessacanodelgado5528 I had cheese cloth leftover from another recipe(cream cheese) so I put 3 sheets and it worked perfectly, now something else that might sound odd but works splendidly and my mom used to do this, is an old piece of cloth from a shirt or apparel that would be used to strain it. It would achieve the same purpose of a normal cheese cloth, keeping in mind that the same material be used.

[@kuna1devil]

It would be great if you can make a Kitchen Conundrum video on how to make good crispy donut! This channel has been of great help for me.. Many thanks and cheers :)

[@CraftyQT]

I didn't know you could make it at home, awesome! I will be making it too!

[@niveditabhattacharjee7362]

Thank you. And the presentation was excellent.

[@krawford13]

Thank you for this. Had no idea.

[@dinushikawijayaratne6869]

I just now finished making it!!! Ricotta or not came out Great - easy n cheap

[@Ashes2Ashes_Blush2Blush]

Mmmmm I've been craving this so much! Gunna make some now.

[@astinovanda6772]

Thank you! I’d definitely try this soon ❤️❤️❤️

[@chattingwithu]

Or use it to fill a cannoli!! :) Thanks!! Going to try this!

[@rosarivas1304]

Love him!! He explains so well....

[@robertklein1989]

No he didnt this ísť recipe for cottage cheese not for ricotta

[@johnscanlan6337]

I first saw this video about a year ago and I've made this Ricotta recipe innumerable times. Once you get into the swing of it the whole process becomes very easy! I suggest buying the natural unbleached cheese cloth at Target - it's easy to rinse out and reuse many times!!!

[@nx14]

Thank you for making this recipe, This helped me a lot.

[@johnscanlan9335]

Thomas I've been making Ricotta using your recipe for a long time now. There is one important bit of information you omitted: you CANNOT use ultra pasteurized whole milk in this process. It doesn't separate properly. Be sure to only use regular pasteurized milk that has a short use by date. Ultra pasteurized milk has a much longer shelf life - that's the tip off it won't work. Please be sure to let people know about this one important ingredient feature!

[@johannesisaksson7842]

Thank you :D

[@iskfidan1195]

how long does it last in the fridge?

[@johnscanlan9335]

@@iskfidan1195 I usually keep it in my fridge for about a week. It does though get a little bit watery towards the end of the week.

[@navnitachaudhuri8963]

You made it so easy to make thank you

[@ROXBELVIOLIN]

Woow súper sencillo de hacer, y con lo caro que lo venden en los supermercados. En definitiva comenzaré hacerlo yo mismo Gracias ✨

[@TM-ng2bz]

You can also use the leftover liquid to make bread. Then you can enjoy your homemade ricotta cheese on top of some homemade bread.

[@johhnyg4027]

Thanks for the tip I'm going to try it I have a bread starter that's about 15y.o. so I'm sure this will add even more flavor 👍

[@doitdiaries3797]

What a great find! I always use bechamel for my lasagna coz ricotta was always out of stock. I'm gonna try this for my birthday lasagna❤️ Is that 195°F?

[@chriscogburn2373]

Yes, 195F, just below the boiling point which is 212°F

[@estrellitamartinez7764]

Looks delicious can't wait to make my own!❤

[@janetmonroe1126]

Simple and easy., love it !

[@arlenejokozo222]

Thank you!

[@prisillaspace]

Thank you. Can't wait to try on toast with roasted veggies :)

[@rockchicn]

Can't wait to try

[@KathrynKauffmanPsychicMedium]

Best and easiest recipe thank you💕

[@dharshinithurairajah7124]

Whipped on ciabatta with berries drizzled with maple syrup and toasted crushed almonds .. heaven. I whip my ricotta with a bit of lemon zest, mint and powdered sugar for a sweeter version. Or chopped basil, salt, cracked pepper and lemon juice and zest for a savoury version.. on ciabatta with slow roasted cherry tomatoes, drizzled with a good olive oil and an aged balsamic.

[@rvenable8958]

Perfection. Thank you!

[@joeywho534]

I’ve never been disappointed with anything labeled ricotta. Some are better than others. 🤣

[@idaliaorantes2076]

OMG I love it...thanks for the recipe 😘

[@TheAsLoRi]

Thomas you're the best 😀

[@imquiet6562]

thanks for the help

[@irreversiblyhuman]

Really good! Thanks bro xx

[@happyfoodstube]

Great video! Can't wait to try it!

[@buddy77587]

Thomas this! is a fabulous Easy make! That's what I'm looking for. To place over my Watermelon today is perfect!!!!!!

[@AussieAngeS]

How interesting, it looks wonderful

[@berviffy30]

Looks sooo good

[@mrosjo]

Great video! Thank you!

[@aracelyreyes6872]

Precioso ser humano! Me cuesta un poco ,entender, pero eres muy buen explicados con la imagen !! Muy completo y delicioso queso !! Gracias !! Y a ver si puedes poner subtítulos !! Gracias!!

[@mommyeva2]

wow!! I love it, looks like queso fresco! definitely going to try it!

[@f.s.9833]

Please make a sequence about classical French sauces ;)

[@emybonefin330]

Amazing OMG!!!! Just made it.

[@mahmoudsundai3999]

Great video! Thank you for sharing! Any way you can do a video on how to make Mascarpone?

[@dskim8075]

Oh wow this is great thanks!

[@janfromnycsavesmoney8723]

Great video! That looks fantastic! TFS! J

[@bimarexarayhan2431]

One thing to remember you must used heavy cream not heavy whiping cream its a bit diffrent heavy whiping cream have a stabilizer which prefent the cheese to curdle

[@Mrader1983]

Thanks

[@veecee3669]

Oh my goodness Joseph, adding heavy cream? I love you! Sooo good...

[@g0rc752]

Can you please write the ingredients on the description of your videos? Thank you!

[@indiankitcheninusa8310]

Very nice! We make Paneer in India pretty much similar way, except that we don’t put salt in milk.

[@gladonnet]

All cheese is nothing but processed chenna or paneer

[@indiankitcheninusa8310]

Not really, I took Cheese making class and they use various enzymes for different type of cheese instead of vinegar and lemon.

[@gladonnet]

@@indiankitcheninusa8310 ok.

[@dianahidalgo8446]

Can you post a "how to make homemade mascarpone cheese" video? It is quite expensive where i live:(

[@fasminakasim9297]

follow the same procedure but substitute the milk with cream meaning you prepare using cream only.and you 'll get mascarpone cheese

[@dianahidalgo8446]

Thank you so much🙆

[@TheArteditors]

fasmina is right, heat the full cream to 80 degrees celsius then poor the lemon juice or vinegar. stir it will start to thicken up. remove from the heat, you can strain it in coffee filter but needs to drain/sit for 24 hours. did it a couple of times as the cream had expired. good luck, my intructions did not include salt. i don't use it for mascarpone

[@Kalifa_TriniMom]

i am so gonna make this for lasagna

[@dpistoltube]

Kalifa Charles I have made it several times and thought it was delicious

[@rogerdodger8415]

Do you ever invite any white people over for dinner?

[@mariahchanel130]

Roger didit do you ever invite black people over for dinner?

[@rogerdodger8415]

@@mariahchanel130 Yes, and I find them to be very tasty. We use to put them in the smoker, but found out that they become much more tender when we roast them over the fire.

[@vintagepolo1395]

@@rogerdodger8415 I'm so confused,are you talking about roasting cheese?

[@munibaameen]

could you please do a conundrum in cream cheese?? thank you!! these conundrums are always gr8!!

[@heratalks2317]

welp... imma start trying this, never knew it was this easy.

[@argentorangeok6224]

Italian paneer! Nice!

[@lancermitsubishi2179]

I do not have cheese cloth but a Greek yogurt maker very fine mesh sieve , I imagine that will do the trick hopefully getting the same results as this video.

[@monahasan3169]

Milk 8 cups , cream 1 and half cup, pinch salt bring to 200 degrees ! Lemon juice two lemons , stir and turn of heat as curds come up, let it sit 5 minutes, then strain in cloth !

[@gwenjohn3288]

Thanks man

[@coreysoze7556]

Thank you.

[@bellashaikh]

yummy and easy

[@matthewfox7007]

great video, thanks!

[@anon4096]

i want to subscribe to only kitchen conundrum! you are great

[@AnaAna-vf5sg]

This video helped me a lot to make ricotta c:

[@Χριζαϊων_Ζηνόβῐος]

I'd like to try this for making manicotti

[@nabie981]

Thank you! I was just curious because ricotta cheese tasted very natural to be even called cheese. It’s really simple!

[@LuzAGuevara]

How much did you get (aprox.) from that amount of milk+cream ?

[@hungabunabunga3645]

Your the best!

[@enniati]

Please do a video on cottage cheese.

[@namajkatiufputkata]

great!

[@maxm.6049]

Nice!!

[@TuckerSP2011]

Lovely! I just like to eat it as is, but can you do a recipe for cannoli filling? That would be awesome. I have tried many times and it never comes as smooth as the good cannoli's that they use to make in New York.

[@butterflyinflight85]

What would you recommend doing with the whey?

[@Don_from_cairns_australia]

Great

[@YohanesRonald]

I would like to see a collaboration of calm, careful and classy Thomas Joseph and outrageous, random, and messy HowToBasic.

[@madinaelamrani2928]

In Algeria we call it "Jbane" which means cheese and we mix it with salt black paper and garlic

[@jaysam9254]

That left over milk that was strained goes really nice in some marinade Also how much Ricotta cheese did u make?

[@mr.pachinko5812]

a good chef makes good food with less fats