TECHNICAL TUESDAY: Homemade Ricotta Cheese!

[@briansimon2891]

Nice I remember doing this in school.

[@ChefLanceCooks]

That was a fun day! Thank you for watching.

[@briansimon2891]

@@ChefLanceCooks Lynn just reminded me about we used those strainers for the mozzarella cheese and she had to clean them and it took her like a week. She said Adrian ended up giving them to some 3D students that finally got them clean. 😂

[@ChefLanceCooks]

@@briansimon2891 Yeah, one of the reasons I like using cheesecloth over the strainer.

[@KaninCuisineCookingShow]

💪🏾💪🏾💪🏾

[@ChefLanceCooks]

Thank you for watching!

[@RichardEccles-f8i]

1% rule 🤯 Chef what happens if you up your cream to milk ratio? Thanks as always for sharing your talents and knowledge!

[@ChefLanceCooks]

Good question! I’ve never gone higher but that sounds like my next experiment. My guess is that it will be richer & creamier. I’ll post when I have an answer.

[@RichardHopkinsLobosSolos]

You didn't ask me. I could have told you that it's in the craft section along with all the other stuff associated with wedding cakes. And yes, I know that most of my co workers have no clue on that.

[@ChefLanceCooks]

It surprised me - thank you for watching.

[@esther.f.g]

I may be wrong, but I think that this recipe is cream cheese. Ricotta cheese is made with the whey you obtain when making cheese, you need a lot of whey, you heat that liquid and the small pieces of whey protein that you get are the ricotta cheese

[@ChefLanceCooks]

Thank you for watching! This method is used for cream cheese with further processing. The whey method for ricotta is an age-old method while the method I’ve shown is a “quick and easy” method for ricotta. I should have mentioned that. Thank you again.

[@ChefLanceCooks]

Additionally, I should have mentioned that the version I did is called "Milk Ricotta" vs. "Whey Ricotta," what you mentioned. Whey Ricotta tends to be less creamy and the curds are more delicate. Sounds like I need to make a video on Whey Ricotta.