The Easiest Homemade Cheese Ever: Ricotta

I get that cheese making seems super difficult and confusing. To me, ricotta is a great cheese to start at for a beginner. Plus that homemade ricotta will be miles farther in wonderfully rich flavor than the store-bought kind. It's a real win win.
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Ingredients you'll need:
1/2 gallon (1900ml) whole milk (ideally low temp pasteurized)
3/4 cup (180ml) heavy cream (pasteurization here not important)
2 1/2 teaspoons (8g) kosher salt
2 1/2 tablespoons (38ml) white distilled vinegar

[@fglend73]

It’s a travesty this guy only has 23k subscribers. This dude can cook.

[@ShadowVipers]

Oh believe me he's going places, his channel is exploding, he had less than 10k not too long ago.

[@gringy1223]

38k now.

[@pendalink]

damn his subs have doubled in a month, wonderful!

[@hongm_]

Two months later, 85k now.

[@jaydenbrown4386]

99k now

[@karenpaulson]

Don't forget to use the leftover whey! It makes bread dough really silky!

[@johnscanlan6337]

What exactly do you do with the whey?

[@samuelmoore8932]

nikpuch do you think you can use the whey for sourdough? Or would it mess with the yeast/flavor? I honestly dont know.

[@josh2045]

@@samuelmoore8932 try it, if you have the means you should always experiment.

[@EscuelaFreelancer]

You can also make some whey protein powder if you dehydrate it.

[@leodari915]

Can you also use this leftover whey for fermentation of drinks? And how would one do that

[@ashlabelle]

Nobody: Joshua: *raises his cows at home*

[@jenbdiamond]

This is Joshua Weissman, not Frank Proto. :D Joshua just tends Frank's herd.

[@abracadavra]

I love your channel. So modern, clean, friendly, a little bit goofy too :). I also appreciate it a lot the fact that you mention the quantities in metric system. You are a very talented man. Keep up the good work! Thank you for the recipes and greetings from Romania. PS: If you are curious one day, try the Romanian recipe for PAPANASI. It uses this cheese (we call it sweet cheese) and it's absolutely delicious

[@ijemand5672]

Shut up

[@dinamicco853]

I absolutely love your delivery and commentary. Fun to watch and listen. Thank you!

[@elenacarmeng]

I swear nothing soothes my soul more than this beautiful food b-roll... Can't wait to try this recipe!

[@stinagustafsson2070]

You are seriously my new favourite creator. I LOVE IT, get so inspired every time!

[@texaspickles]

I made this Saturday. You're so right! Homemade is FAR superior to store bought. I doubled the recipe and made enough for toast. SOOOOOO GOOD!!!! thanks Josh!!!!! My first time making cheese too!!!!

[@clararagazzini1388]

You just became my favorite channel. Congrats on the great explanations and charm

[@georgestanchev9531]

Amazing! Did it 2 days in a row with toasted walnuts and honey and got rich, creamy and light desert. Great and easy recipe!

[@kyokot5379]

I LOVE this recipe! My family buys 4L milk and sometimes we just don't go through a whole lot so this recipe is a great way to use up a whole lot of milk! The riccotta is super versatile too so it's nice to have. Will be using this recipe a lot! Thank you 😊

[@MrMetalhead33]

Hi Joshua, can you please do more cheese making? Love your channel, thank you for creating fantastic content

[@LaurenceTFraser]

Tried this recipe this week and it taste awesome! Thanks for the precise indication, it is very easy to make.

[@kreynola1307]

You don’t know how much I appreciate your videos ❤️❤️❤️

[@Agadaa93]

Amazing! Another possible use is to add it to blended tomatoes(cherry?), garlic, basil, salt, pepper and use the whole thing as a pasta sauce thingy! Amazing for hot summer days!

[@chopsthicccs]

Joshua: you know what time it is Me: B-ROOOOOOOLLLLLL

[@somekid5532]

this guy can literally make b-roll out of anything he wants. its actually insane.

[@harshjaisingh]

Joshua : now I think uk what time it is Me: B ROLLLL Joshua : one last look Me: b roll brooo B ROLLLL WTF

[@gabyocampo5347]

I love how i watched these videos as if id ever make them, its just so satisfying for some reason 😂😂😂

[@justinweaver7543]

This is quick ricotta. The usual way to make ricotta is to acidfy and heat whey after the curds have been removed from making a rennet cheese. The heat and acid cause the remaining proteins in the whey to coagulate in small globules. Ricotta literally means "recooked" since the first cooking was to bring the milk up to an ideal temperature for the rennet to do its job. Still delicious either way you make it!

[@Sanerah]

I learned that today too :D - this is not recotta but just curd cheese.

[@marilyn1228]

That fig business is the one that totally fascinates me-gonna try! btw, you're one of my favourites on youtube.

[@beccalan15]

I would love more cheese making videos! This was great. 😊

[@pamelahoesing6874]

Thank you for such an easy cheese!! The ricotta in the grocery store is nothing but white jello. So many non cheese ingredients!! Making cheese myself is an excellent solution!! Keep up the great videos!! Excellent!!

[@KLemonLime]

When I clicked onto this video, I was thinking I'm going to just pass time (since I'll just buy ricotta when I need it) but I'm majorly impressed. This was such a simple recipe but yet so elegant! I might make this one day and I hope you won't be sick for too long! I was eating chocolate and trying to imagine the ricotta and now I'm as bummed as when you were when you couldn't fit your bread into the toaster XD

[@JoshuaWeissman]

That means a lot to me! Glad I could get you on board the ricotta train! :)

[@udhe4421]

Joshua Weissman. Looks delicious the ricotta! Is there a replacement for the heavy cream, and if there is, what would it be? Ty!

[@JoshuaWeissman]

@@udhe4421 You can leave the heavy cream out entirely and it will still work fine. I add the heavy cream for extra richness. :)

[@johnscanlan9335]

Please make the effort to make this Ricotta. You will NEVER EVER eat store bought crappy ricotta again!!!

[@DerekBlank]

Really helpful -- thanks for taking the time to make these.

[@eriqueitibus8163]

I subscribed ! Only videos on KZbin that I watch all the way through !

[@Astavyastataa]

Wow this is pretty similar to the process for making indian paneer. We traditionally use lemon juice as the cuddling agent, but we’ve used vinegar in my house before. We also usually let the water drain out for a few hours, if not overnight, resulting in a thiccer, more dense cheese.

[@Theater00jock]

You can also use lemon juice while making Italian Ricotta as well!

[@Astavyastataa]

@@Theater00jock oh awesome! Good to know. Thanks.

[@DTux5249]

Fun fact I found this vid, literally ~4 days after I learned a way to make lebneh with yogurt... And I agree with the tomato + cheese + bread. 👌 Perfect

[@auxfoxtai5739]

Oh man ricotta is one of my favorite cheeses. Can't wait to try this!

[@kevelthaus3197]

Love it, thank you for your simplistic, realistic but fun approach. I have a raw milk dairy not too far from me. I make yogurt from it and not I will be making ricotta. Thanks from Long Island, NY

[@johnalindsay3747]

Josh, man you remind of my 2 boys! I love your videos sir, thanks for sharing them!

[@chrisrosenkreuz23]

that fig+honey combo sounds SWEET

[@jahsidmatias3625]

According to Brad, this is "Pot Cheese"

[@seignee]

I love how we all just know who brad is without question

[@YaamFel]

@@seignee who's brad

[@_vnfr]

@@YaamFel brad my ding dong

[@aliffiyaalhani5050]

@@YaamFel bread pitt

[@nolaanderson8770]

So, this cheese pairs with pot? What cheese do I pair with cocaine?

[@mandilene]

Hi Joshua! New subscriber here, been binge watching your videos lately. Question: How long can you store this homemade ricotta? Thanks!

[@christianpeele6878]

0 dislikes LETS KEEP IT THAT WHEY

[@bahic5471]

If you’re talking about the video then there are 35 lame people who came upon this video

[@eps3154]

Whey, whey, whey-t. Is Ricotta paneer???

[@BlueDragon9000]

Awesome video man 😎

[@frauleintrude6347]

I must confess, I messed up the amount of cream: 1 l milk (organic 3,5 % fat), 500 ml cream (30% fat) but the result was great!!!. Baked a super delicious Quiche using the whole lot of my home made ricotta-"cream"-cheese. Thanks for the tutorial. I will definitely make my own ricotta from now on and never buy it again here. I will still buy it (freshly made) when I am in Sicily though (simply the best and leaner).

[@alyssaclarisseyap6494]

I love your channel. I am learning a lot. 💕👏👏👏

[@patriciavincent5076]

Love this!

[@noopstr]

Love it.. This is what we call Paneer in India, it's a very traditional and authentic item to use in Indian cooking especially for vegetarians.. The famous dish with paneer are Paneer butter masala and Palak paneer.. both my favorite 😊😊♥️♥️

[@rayyanali4471]

Similar but paneer is more dry and is usually is pressed to be more firm. Ricotta is creamier. Also don't add salt to paneer.

[@noopstr]

Rayyan Ali I mean it still has the same process, just curdling the milk and eating it in a different form..

[@marielcarey4288]

@@rayyanali4471 yeah, it's like a really hearty tofu.

[@rrrrrrrrrrrrrrrrrrrrr]

- correctly identifies ricotta as "whey cheese" - makes it out of milk instead of leftover whey

[@rayannanmorris5635]

I would like to know how I make this ricotta using the leftover way from the mozzarella I just made

[@vladimir-tv]

Correct

[@saidashavkatova7947]

Omg ı am enjoying to watch you videos like series😍

[@danayahuber8962]

suuuuch a fan of you and your work. big, big fan.

[@JoshuaWeissman]

Thank you so much!

[@dinamicco853]

My mom served it on fresh crusty bread with a sprinkle of sugar. Our breakfast treat while growing up!

[@mallorymosley9300]

Honestly you’re my favorite cook/baker to watch. I don’t even know how I came across you but damn I love it. But !!! Texas bois

[@nadiasakhakorn1403]

Turned out well!! Woooo

[@nicolecummins2607]

Joshua, check out the NuWave oven. It’s a countertop oven that uses infrared, conduction, and convection. My family has used it for the past 5 years or so and we love it. The best part is that you have plenty of room to toast multiple pieces of any size bread! Also it’s great for leftovers, turns out a million times better than the microwave.

[@gregkosinski2303]

So it’s like a normal oven?

[@danielsoto2760]

I love cheese. This guy is the best

[@Silverlilly1967]

one of my favs is the bread the cheese and a fruit jam and that was all store bought mind you I will have to try home made now

[@gerialt1688]

Tried this for the first time yesterday. I won’t be buying store bought ricotta again. Easy and delicious.

[@howdy2399]

Very nice. Thanks for the video! Looking forward to the mozzarella one. One question: about how much in weight does this recipe yield?

[@samodave]

Sooo adorable!!

[@mversantvoort]

Great video, thanks! Could you make ricotta without the extra cream as well?

[@sonydroid2253]

Have you got a queso cheese recipe? Or a feta type tangy tasting cheese?? Awesome content, loving the channel

[@sealofapoorval7437]

Well that's just Paneer ?

[@soundofparticles]

For how long could you store this in the fridge? And how much ricotta does it yield?

[@mirkoyonathanciotta8696]

Amazing video!!!

[@Micklamal1]

Try making it with quarter cup of lemon juice instead of the vinegar. What a wonderful taste it gives!

[@nicolealfassa2881]

Hi! Can you make cottage cheese from scratch? I really need a recipe haha, love your videos xx

[@michaelnc4450]

Hey Josh, great videos... thanks for posting them all!!!! Can it be done with 2% Lactaid Milk and no Heavy Cream?

[@__nobody__]

As a variation, just about anything acidic works - try lime juice for even more freshness. (You may have to vary the amount, just very slowly drizzle in vinegar/juice/… while stirring and stop once things start to separate. If the liquid in-between the curds doesn't become almost-clear, add some more.) Also, at the end Joshua says that there's no good next stepping stone… not true: try Paneer! Start with milk like here (optionally add cream), don't add salt, bring to a boil, add acid, let cool and strain fully (optionally rinse with water to remove excess acid), then form a block and press with a large weight for a few hours or overnight. Done! (I.e. differences: don't add salt, higher temperature, strain until dry, shape & press.)

[@noonynoonynoo]

He literally made paneer. Ricotta is made from WHEY (the liquid he strained out), not cream or milk. Ricotta literally translates to "cooked again" because it's made from the byproducts of cheesemaking.

[@imsparkly7968]

Thanks for the lovely video! What do you do with the remaining liquid afterwards?

[@bipasanandy5632]

I absolutely love ricotta....at my home we almost always make fresh ricotta. Just in our country we call it chenna or paneer

[@santolify]

You're close to a mil subs!!!!

[@aleksandratymicka4815]

You should try Korycinski cheese, not hard to make but requires using rennet. Worth it, though.

[@freezey600]

Mozzarella next? Btw your my new fav channel!

[@bubalubagus7037]

mozzarella is made almost the same way

[@vampyrmelchior]

He's already done it! Check his videos

[@ijemand5672]

you're*

[@as1va]

I like train's

[@KittyComoMeow]

Question: the liquid that is left over is whey? If so, can it be used to make the “ri-cotta” as referred to in another comment? Thanks!

[@petrieme]

Excellent video! How important is the heavy cream (there are some ultra heat pasteurized cream (not heavy), it’s rare where I live to find, but do have access to raw milk? Can I omit the cream and still get good results using full fat milk?

[@sluvaon]

I loove watching these I’m obsessed xD I kinda wish he’d challenge himself to do some mongolian stuff~ for instance the өрөм-Clotted cream *i think in English*

[@leodari915]

Hey Joshua, can I use the leftover whey to make lacto-fermented sodas? And how would I do that?

[@resourcefulreina2273]

Oh yesss my kind of cheese thumbs up

[@diss-troy9551]

Lasagna from scratch video? Made some of your all purpose pasta dough last night and was gonna make lasagna noodles with it, but it was too hard cuz I don't have a pasta roller lolll. But had backup ingredients and made a solid lasagna with some homemade sauce from your channel. Good shit. My lady enjoyed.

[@VandeMataram-ne1pq]

Ask me why I subscribed? I like his funny face as soon as he opens the door😂

[@christophersmith8014]

I guess you could curdle milk with any acid. Makes me wonder about different natural sources and what the product would be. Like the acid from fresh chickpea pods, swiss chard or tomato juice.

[@FrankFerendo]

Dude... try it with Roasted Cauliflower that's been tossed with a mixture of harissa and honey on top of this stuff (ricotta)... it's Amaz-ballz!!!

[@marschallblucher6197]

I just finished watching life of Boris'es Syrnik vid. I will make it out of this ricotta!!

[@Shroomunati]

If you chill it in the fridge with the whey you can strain it without the cheesecloth

[@nasifmk]

U deserve a 100 million subscribers

[@gabeng60]

I'm a little late but what do you do with the whey after you strain it? Do you just pour it down the drain?

[@larungoscope]

Any testing of uht vs non uht cream in this recipe? I would imagine that uht might create a looser product in the end, which in certain situations might be desirable.

[@akshaypattabi7196]

Great recipe! Can someone tell me how many ounces (either by volume or weight) of cheese this recipe yields?

[@DavidBromage]

Any opinions on using lemon juice instead of vinegar?

[@meycomas5236]

Do you think you can use apple cider vinegar or rice vinegar instead of white?

[@MissySimpleM]

I love the B-roll.

[@SoumilSahu]

This is VERY similar to the Indian cheese - Paneer. The only difference is that we squeeze out most of the whey to make it firm and don't add salt.

[@Shanaar]

Give joshua more subssssssss smh

[@j3ffn4v4rr0]

I made this today, and it tastes amazing....but I had a very small yield. I used heavy whipping cream...is that the same as heavy cream? I realized it contains gellan gum, an emulsifier...which seems like it would prevent separation of the milk solids.

[@michaels9873]

Hi Joshua. The yield was not not that much for me. Maybe just under 2 cups. Is that normal? Thanks...

[@markb8944]

I love Mill-King Milk. . . I used to buy it raw from their farm market.

[@rob379lqz]

1900 ml... :). In Canada we would say 2 litres, as 2 litres and 1900 ml are so close to 2 litres for recipes=rough chemistry.

[@trishd9212]

yummy!

[@gummseLT]

Can you use the residue liquid for something?

[@BippyGrace]

SaraZet it’s whey, do you can use it in most recipes that call for buttermilk, if I remember right.

[@kallebuchholz2156]

Thank you so much. Yesterday I’ve made a sourdough bread and toady I did ricotta. You’ve made my quarantine quite enjoyable By the way what I can do with the leftovers the liquid I mean.

[@petrelli231]

Apparently it's great for plants!

[@maetamonxg7718]

someone said it can be used for making bread silkier? So like instead of water, you can add this to the dough for basically any dough

[@romanharvey4046]

Where did you find the milk? I cant find it anywhere.

[@letXeqX]

@@romanharvey4046 I don't know where you live, but here in Israel the milk that comes in bags is low temp pasteurized, and in cartons it's high temp. Don't let it stop you though, you'll still get good cheese from the carton milk.

[@lxzs]

is the cheesecloth necessary? can i just use a fine sieve? tq

[@coraliesalvon4266]

Damn that olive oil drizzle though that was almost sexual🔥🤤

[@TheAkinich]

Isnt this similar to how they make cottage cheese? Instead of forming it into the cube shape with pressure you're letting it sit for a bit and then working with it. I'm a bit confused, help ? :P

[@user-hi7mi5fd8m]

Can u tell me what thing you put in at 3:45 ?

[@finallyfree1626]

i recommend trying to agrement the cheese with salt, black pepper and diced garlic, the stuff is to die for Good video btw!

[@Mija604]

Can we use milk that has gone sour?

[@monahasan3169]

Half gallon milk , 3/4 cream milk Put on heat and bring to boil, 200 degrees, then stir in lemon half juice or vinegar!