Ricotta Cheese, Rich & Creamy, Quick, Simple, & Delicious

How to make authentic delicious, rich and creamy Ricotta cheese at home, easy step by step instructions, from start to finish.
Ricotta & Mozzarella kit www.cheeseandyogurt.co.uk/pro...
Cheese and yogurt making, Raw milk suppliers rawmilk.simkin.co.uk/index.html
Mozzarella & Ricotta kit on Amazon amzn.to/45MJf0z
Written recipe here profoodhomemade.com/ricotta/
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Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone having allergies. Thank You.
Music used
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[@jamescaron6465]

My families been making ricotta for years. I’m glad you were able to show people how really easy it is to do and the homemade cheese is so much better than what you buy in the store.

[@laraq07]

I make something similar using white vinegar and 2% or homogenized milk. Very tasty.

[@patriciaweller1516]

@@laraq07 would you post the recipe please?

[@jamescaron6465]

@@laraq07 That's not too far off from what the many poor italians would do. I know, my grandmother was in fact, a poor Italian.

[@pipster1891]

Ricotta's a cheese without rennet but, unfortunately, buying this mozzarella and ricotta kit will mean you have to buy dead baby cattle enzyme anyway.

[@CaptainPurplehelmet]

The genuine ricotta involves using the whey left over from making cheese with the same method, maybe enriched with more milk. So you can get more bang for your buck and extract as much as possible from the milk if you keep the whey left over from the mozarella recipe and let it sit for a day, or sour with some more citric acid, less waste. You would need to make sure it’s full fat milk to start with.

[@jorgeconcheyro]

We use this to stuff a pastry pie with some spinach, fried chopped onions, parmesan and, nutmeg. Thanks for sharing

[@birdlover9082]

Sounds fantastic....

[@JohnKirkwoodProFoodHomemade]

Sounds delicious.

[@GregCurtin45]

Thank you sir. There are so many uses for ricotta like adding it to a quiche or making a savory veggie tart with puff pastry. If you are like me... living where unpasteurized milk is not available then make sure you buy the type that comes with a little basked to drain.

[@liubovroll3611]

Great recipe. I just use the juice of fresh lemons. It works.

[@luthasunspell8365]

I’m an aspiring homemaker and this looks awesome! As an American of Italian heritage, I use ricotta in *everything*; now I can make my own! Thank you!

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@user-rd8me6pv5i]

Еще один отличный рецепт для выходных..Мне всегда нравятся ваши рецепты....Спасибо.👍👍Another great weekend recipe..I always love your recipes..Thank you.👍👍

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@SS1971SS]

Great video John!

[@JohnKirkwoodProFoodHomemade]

Glad you enjoyed it

[@gailjordan9250]

I recently gave my son a pair of Skeleton Mitts for his birthday. He loves them.

[@JohnKirkwoodProFoodHomemade]

Thank you so much, I'm so pleased he likes them.

[@Weaverine]

Thanks John

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@renestewart604]

The rocotta looks delicious. Thank you.

[@JohnKirkwoodProFoodHomemade]

Thank you Rene, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@reikiwithcary2682]

Thank you John!

[@lulububu721]

Wow John, it looks quite easy to make and I’m sure it tastes delicious as well. Thank you very much for sharing the videos with us, I sure enjoy watching and listening to them, your voice is very soothing. I hope you enjoy the rest of the week, over here in Canada it will be a bank holiday weekend called Labour Day, invented to give the working class folks a day off with pay so we enjoy that. Anyhowww……thank you again!! 🧀 Tina 🧀

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Tina.

[@christinerose4839]

Another great recipe John that would be good for lasagna many thanks to you

[@JohnKirkwoodProFoodHomemade]

Great idea.

[@birdlover9082]

John, I love your videos!!

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@mancjosh1676]

Beautiful John!

[@JohnKirkwoodProFoodHomemade]

Many thanks!

[@mariebiggane7602]

Thank you.

[@JohnKirkwoodProFoodHomemade]

You're welcome!

[@Br0adCastYourS3lf]

Chef, you still need to teach us Steak And Stilton With Mushy Peas and Beef Wellington.

[@Simlatio]

A technology used in Australia might be available in your country, where pressure is used to pasteurise milk instead of heat. For cheese making, this means you have a firmer curd set without the need to add calcium chloride. I've used it before and it does indeed seem to be better than heat pasteurised milk for cheese making, keep an eye out for it.

[@JohnKirkwoodProFoodHomemade]

Thanks my friend.

[@AnnaAnna-uc2ff]

Thanks.

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@rickbooher8224]

Wonder what Sheep or Goat milk ricotta cheese would be like I know in Sicilian the ricotta is more sheep or goat ricotta. I like ricotta on pizzas, with pasta and in canolis.

[@lajoskovacs1052]

Dear John, a question: how much ricotta can be produced with the described method & quantity of milk?

[@mbossman2]

following

[@JohnKirkwoodProFoodHomemade]

The yield is around 600 - 800g, depending on the milk used. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@laraq07]

@@JohnKirkwoodProFoodHomemade That's pretty good for 5 ltr of milk. I make a smaller batch at home using white vinegar as the citric source. 2 liter/8 cups of 2 % or homogenized (3.25 %) milk gives me 8 oz/227 gm/1/2 lb. It's illegal to buy/sell unpasteurized milk here in Ontario.

[@shawnsisler3743]

The acidic whey from ricotta or yogurt makes amazing sour dough bread, and agreat feeder for starter.

[@JohnKirkwoodProFoodHomemade]

Thanks for the tip!

[@paulbell3723]

Need some cannoli shells now. 😁

[@julie-zw4xv]

Hi john, can you use uht milk in making bread?

[@JohnKirkwoodProFoodHomemade]

No, Unhomogenized milk works best. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@chirstinewhitehouse4915]

Hi john can you tell me why my tiger bread comes out flat the yeast is ok and i follow your instructions exactly Thankyou Christine

[@JohnKirkwoodProFoodHomemade]

It sounds like it has been over proofed my friend.

[@chirstinewhitehouse4915]

@@JohnKirkwoodProFoodHomemade thankyou I'll try again

[@d.h.fremont3027]

Is that also called farmers cheese?

[@milliewilkie1969]

What can l do with a tin.of corned beef please 😊simple thank you John ..l made the lamb mince hot water crust pies ..excellent they were pastry didt liok asgood as yours 😊

[@JohnKirkwoodProFoodHomemade]

Try these my friend. Here is the ingredients list and full written method on the channels website, Corned beef pie profoodhomemade.com/corned-beef-pie/

[@Br0adCastYourS3lf]

04:13 Are these curds good enough for Poutine? I'm asking because here in the USE, cheese curds are not allowed to be sold. Except for France.

[@JohnKirkwoodProFoodHomemade]

I'm not sure my friend. I have never made Poutine.

[@Br0adCastYourS3lf]

@@JohnKirkwoodProFoodHomemade No worries. I'll ask Cheese and Yogurt Making if any of their kits is suitable. Thanks for linking them. 👊

[@Br0adCastYourS3lf]

Ben adviced the Soft Cheese Making Kit. I ordered and received two of them. In the email he even linked to your video titled "Cream Cheese, You'll never buy cream cheese again" to see how to make the mother culture. And then added a recipe (that starts with the mother) to make the cheese curds. Excellent. I'm going to try it this Friday evening.

[@christianchauhan23]

❤🤍💙 all your videos #JOHN👍

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/

[@christianchauhan23]

@@JohnKirkwoodProFoodHomemade Your welcome #JOHN👍

[@maeveskelly4686]

Is cheese salt different from regular salt?

[@user-jj8hr2ir4s]

google is free maeve

[@okwrite7120]

If you click through the link for the salt making kit, it explains the ingredients. This is what it says about the salt " Salt plays an important role in cheesemaking. It acts as a preservative, inhibits undesirable bacteria growth, helps draw whey from the curd and also plays a big part in the final flavour of the cheese. This organic sea salt is de-iodised, which is important, as iodine prevents lactic bacteria you need in cheesemaking."

[@BJHinman]

Can this be made with goat milk? I realize the flavor will be different.

[@JohnKirkwoodProFoodHomemade]

It would be best to contact www.cheeseandyogurt.co.uk/ to get advice on the kit.

[@warrendoyle3553]

😃😃😃😃

[@millicentwright9359]

💃 Promo sm

[@mark98070]

Interesting, though I thought ricotta was made from goats milk.

[@JohnKirkwoodProFoodHomemade]

You can make it with both my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/ricotta/