How to Make Ricotta Cheese | At home in 30 min
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- Опубліковано 21 вер 2024
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Here we gooo finally is here the video everyone was waiting for :0) we almost made 5k likes in the video, How to make mozzarella so i decided to post this video little before the 5k likes because i like you all, Well here is what you need to make the perfect ricotta cheese at home,
1 gallon of whey or milk
4 gr. of baking power
1/2 cup of vinegar
2 teaspoon of salt
it's very easy worm up the "whey " (leftover water form when you make fresh mozzarella) up to 190f. then add the baking power ,
after that let it rest for 5 min then add the vinegar and then wait 5 min and you'll see the ricotta starting to form then get a drainer and wala' your ricotta is ready to eat easy and fast recipe, please share with friends and like :0)
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arabic:
ها نحن أخيرًا هنا الفيديو الذي كان الجميع ينتظره: 0) لقد حققنا تقريبًا 5 آلاف إعجاب في الفيديو ، كيفية صنع جبن الموزاريلا لذلك قررت نشر هذا الفيديو قبل 5 آلاف إعجاب لأنني معجب بكم جميعًا ، حسنًا هذا ما تحتاج إلى صنع جبنة الريكوتا المثالية في المنزل ،
1 جالون من مصل اللبن أو الحليب
4 غرام من قوة الخبز
1/2 كوب خل
2 ملعقة صغيرة ملح
من السهل جدًا رفع "مصل اللبن" (الماء المتبقي عند تحضير جبن الموزاريلا الطازجة) حتى 190 فهرنهايت. ثم أضف قوة الخبز ،
بعد ذلك دعها ترتاح لمدة 5 دقائق ثم أضف الخل ثم انتظر 5 دقائق وسترى الريكوتا تبدأ في التكون ثم احصل على مجفف وولاء جاهز لأكل وصفة سهلة وسريعة ، يرجى مشاركتها مع الأصدقاء و مثل: 0)
italiano:
Eccoci finalmente finalmente è arrivato il video che tutti stavano aspettando :0) abbiamo quasi fatto 5k mi piace nel video, Come fare la mozzarella quindi ho deciso di postare questo video poco prima dei 5k mi piace perché mi piacete tutti, Bene ecco cosa devi fare in casa la ricotta perfetta,
1 gallone di siero di latte o latte
4 gr. di potenza di cottura
1/2 tazza di aceto
2 cucchiaini di sale
è molto facile aumentare il "siero di latte" (l'acqua residua quando si prepara la mozzarella fresca) fino a 190f. quindi aggiungere la potenza di cottura,
dopodiché lasciate riposare per 5 min poi aggiungete l'aceto e poi aspettate 5 min e vedrete che la ricotta inizia a formarsi poi prendete uno scolapiatti e wala' la vostra ricotta è pronta da mangiare ricetta facile e veloce, condividete con gli amici e come :0)
spanish:
Aquí vamos, finalmente está aquí el video que todos estaban esperando: 0) casi hicimos 5k Me gusta en el video, Cómo hacer mozzarella, así que decidí publicar este video un poco antes de los 5k Me gusta porque todos ustedes me agradan, Bueno, esto es lo que necesitas hacer el queso ricotta perfecto en casa,
1 galón de suero o leche
4 gr. de poder de horneado
1/2 taza de vinagre
2 cucharadita de sal
es muy fácil quitar el "suero de leche" (la forma de agua sobrante cuando haces mozzarella fresca) hasta 190f. luego agregue el poder de horneado,
después de eso, déjelo reposar durante 5 minutos, luego agregue el vinagre y luego espere 5 minutos y verá que la ricotta comienza a formarse, luego obtenga un escurridor y wala 'su ricotta está lista para comer receta fácil y rápida, por favor compártala con amigos y como: 0)
russian:
Вот и мы, наконец, вот видео, которое все ждали: 0) мы почти собрали 5 тысяч лайков в видео, Как приготовить моцареллу, поэтому я решил опубликовать это видео незадолго до 5 тысяч лайков, потому что вы все мне нравитесь, Ну вот что вам нужно приготовить идеальный сыр рикотта в домашних условиях,
1 галлон сыворотки или молока
4 гр. выпечки
1/2 стакана уксуса
2 чайные ложки соли
очень легко собрать «сыворотку» (оставшуюся воду при приготовлении свежей моцареллы) до 190f. затем добавьте силу выпечки,
после этого дайте ему постоять 5 минут, затем добавьте уксус, а затем подождите 5 минут, и вы увидите, как рикотта начинает формироваться, затем возьмите сушилку и сделайте ваш рикотта готов к употреблению. Легкий и быстрый рецепт, пожалуйста, поделитесь с друзьями и нравится: 0)
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How you’ll like to use the ricotta? For sweets or regular food?
also did you see the amazing knife i used wow: huusk.club/VitoIacopelli
Yes!! I love to use cheesecakes. Love u vito 🇮🇹🇧🇷
I love it for everything,thank you.
Sweet, in graffa siciliana. No, on toast with pepper and olive oil. No, ricota-spinaci-lemon pasta. I cant get enough!
Is there a burrata video?
@@TheForbiddenDance Yes there is!
"You don't wanna rush anything in life honestly" - Stefano
This guy is gold ingot. He is so right. Respect.
I'm going to try this with my grandsons. Thank you!!
I've made mozzarella previously and then used the whey to make a sourdough loaf, came out amazing. I'm wondering whether you could use the remaining whey from ricotta as the liquid in dough and what effect that would have. Vito you should make a video using the whey to make pizza dough!
How do you make it with whey? Can you teach me?
you replaced water 100% with whey?
Also did you use the whey as water for the sourdough itself or for the bread?
@@justaguy9681 I did yeah, just the water for the dough, not in the sourdough starter itself. The bread itself came out a lot softer, more like sandwich loaf texture I would say.
Ricotta is a beautiful addition to many pasta dishes, thank you Maestro Vito for another great lesson.
Thank you Vito and Stefano. I have a question.
1. Can we make ricotta without baking soda? If yes, is there any substitution for baking soda?
2. Can we use lemon instead vinegar or other vinegar such as apple vinegar for making ricotta?
Thank you. Laksmi - Indonesia 😊
A fantastic video with a very educational information in this. Stefano is super friendly and seems a joy to be around to teach people this fantastic cheese and how and why it works. Really enjoyed it. PS hoping for 10,000 likes for the push up challenge LOL
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘❤️💐😍🌺🌺
Buonissima ricotta vorrei sapere il quaglio il dosaggio
Ciao vito hai fatto una pizza stupenda, complimenti!
Pathetic
2k likes and 40k views Pathetic.
This guy has a great channel just take 0.5sec and hit the button for him!!
i'm confused. The video says Baking Soda. The recipe says baking powder. Baking soda foamed up and boiled over on me. Wasted a $9 gallon of raw milk whey from my mozzerella. researching other recipes but many don't even add anything...just heat the whey to 190 F and ricotto appears...
Yes, I encountered the same issue. Watched the video - which states 'baking soda'. However the typed recipe in description says 'backing powder'. So I can confirm - use baking powder - not baking soda! A trick for new players indeed!
Stefano is a very warm character. thank you very much
شكرا لك على الترجمة في صندوق الوصف شكرا 👍👍👍💖
Spettacolare! 👏👏👏👏👏
Thank You Vito
3:15 - I don't want worm in my ricotta, but oh my that looks Delish!!
My favourite riccota cheese and I make at home 🏡 😋 thank u for sharing this lovely recipe happy cooking
When you add the vinegar...what are you looking for? How do you know if you put enough or need more🤔,😬
I love your video, you guys are funny but informative. Question though. In your video you say to use baking soda, but your text says baking powder. Which is it? I’m thinking it must be baking soda, because I wasted a whole gallon of $17 raw milk and no ricotta :(
Thank u vito , thank u 😁😁😁
I bought one of those knives, but I don’t like it because the blade is way too thick, requiring much more force to cut something. But it may be great for cutting pizza… Great to find something I can use it for!
Homemade Ricotta is #1
Very nice video! Cleared up a couple things to help my ricotta making!
I gotta try your cheese, Stefano!
Thank you to Vito and Stefano.
Very nice recipe chef and very nice tutorial 👍👌👏. Thank you for your effort 🙏🌞😎.
Looks so good!! I wish you could make the special Easter turnover that my Aunt made every year. I don’t know what she called it. The inside was white cheese with a little browned Italian sausage which my uncle made. Then she made like a, noodle dough and put the cheese mixture inside. She sealed it and I don’t even know if she baked it or just refrigerated it, but it was delicious! Ring any bells??😊😊
great video guys, wonderful! not sure about the Huusk knife, will have to check it out.
Thank you for the video. That looked so good. I really want to try my own mozzarella and ricotta cheese now. I have 2 of those knives and I also love them.
What a waste of money, they're made from 18/10 steel, the steel to make pans from, not knives, they don't keep and edge.
Did the whey already have some salt from making the previous cheese? Thanks!
Now it's time to make cannolis!
I like that Stefano quantitatively transfers the baking soda. He must have had some laboratory training.
i love ricotta, pls Vito do you know how pressed ricotta is done?
I'd love the measurements of the B.S. and vinegar for the ricotta from a 1 liter buffalo milk whey leftover. I tried recalculating but I guess my measurements were off. It didn't curdle.
أعجبنى جدا الفيديو بالنجاح المتواصل
Looks tasty, i'll try this
Why the baking soda *before* the vinegar? I thought the purpose of the baking soda was to neutralize acid to prevent off flavors *after* coagulation.
!
People only have to add 10% whole milk to Whey. This is how we calculate in Italy.
Fantastic !
So cool
non ho trovato farina 00 come posso restituirla puoi darmi metodo di impasto diretto al posto di poolish o biga
Wow Wow Woweee.
What type of vinegar do you use?
I just watched your video on the mozzarella cheese. I only drink milk from the farm. I never pasteurize it. When I get a home and stop being homeless, I can't wait to start making all my own cheese and get back to my roots where everything is homemade. Can't wait to grow a garden. Im subscribed however I'm 99% certain I was subbed on my other channels but UA-cam keeps blocking me from my accounts😡...
Que es making soda?
The way the ricotta comes up looks like yeast that is first mixed in water.
Vito, where can I purchase Non Pasterized Milk? I can’t find it anywhere and Stefano said to not use anything but that to make the cheese. Any info will help. Thank you very much
The milk need to be pasteurized. I believe what you’re looking for is non homogenized milk. You can find that at some targets, most whole food and Trader Joe’s
Whole Foods have it and you need NON homogenized milk
Hi can you make a stovetop pizza pls?
Why you didn't strain the ricotta
Guys i would just do Pasta Grammar's ricotta video instead. Much more simple
Are you saying WAH lah? The saying is actually Vwah-lah. With a V. (Voila) I’m very surprised as a native Italian speaker you’re not aware of that. 😄
Voila is French
Che palle che stanno solo in California! Li voglio qui on the East Coast!!! 😩
👍👍👍
5:37 somebody forgot dairy can boil over if you don't babysit it closely. lol
"very difficult to mess up" lol. I messed up with the mozzarella and ricotta.
To much play, show the recipe.
Why don't you explain clearly to people that ricotta has two types of proteins in whey and whole milk curds have only one type of protein. And I congratulate Stefano because he did say that making Ricotta straight from milk is really a fresh cheese, more sticky and sticks like cheese, this is very different from Ricotta from Leftover Whey, which is the real real Ricotta.
Integrity, ever heard of it? If you are giving instructions, at least do it properly. Is it baking soda or baking power(whatever that is)?
Soda
He’s had a little hair change since u made mozzarella
you two are hot lol thanks for the cheese lessons and the pizza lessons!
so ricotta is a byproduct from mozarella.
It's a byproduct of any cheese you make because you make it out of the whey. All cheese making results in leftover whey which you can use in many things like bread making, adding it to smoothies, adding it to soil where you grow vegetables, adding it to your pets diet, making lacto-fermented condiments, adding it to soups, soaking grains/nuts, or making ricotta.
😍🇵🇰😍🇵🇰🇵🇰
No explanation on why the baking soda. This is the first time I've seen someone use baking soda. Normally it's just vinegar. Why the baking soda?
I think its to neutralize the vinegar that was used in making the mozzarella because this is whey from yheor other video on maling mozzarella.
To balance the whey and he adds vinegar to chemically imbalance which the baking soda helps the whey rebalance again which allows the ricotta to form from my understanding
To balance the whey and he adds vinegar to chemically imbalance which the baking soda helps the whey rebalance again which allows the ricotta to form from my understanding