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.
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!
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.
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 :)
+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!)
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!
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 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!
@@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.
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.
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.
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"
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?
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!
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 UA-cam 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. ♥
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!!!
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.
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 :)
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
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!!
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 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.
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 !
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
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.
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.
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!!!
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.
Thanks I am gonna try this.
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!
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.
This literally IS paneer tbh.
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 :)
Well there's paneer bhurji. But you're right about the milk.
+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!)
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!
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.
@@TheHighlanderGirl I'm so glad my comments were able to help you!
@@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!
@@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.
@@johnscanlan9335 thank you! I don’t feel so bad now, because I have no use for it, either!
195 Fahrenheit = 91 Celsius.
NorthBride55 thank you 🙏
195 Fahrenheit= MAGA
8 cups = 2l
1.5 cups = 3.75 dl
Not all hero’s wear capes. Thanks so much!!!!
Exactly what I needed. Thanks! ✊
if you leave out the salt and put the curds in a food processor and process it until creamy you get cream cheese
Rainbow Unicorn g
😂
Patrick is Bae 😂😂you right
Cream cheese can be made without adding the heavy cream and salt.
Patrick is Bae Then why is cream cheese salty?
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.
thanks !
it sounds good, I will try it now.
Good cook.
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!
How long can we store this?
hey there! im from the ph too, what cream did you use?
So true. The good quality branded cheese here in the Philippines is expensive and pricey😁
Mag eden nalang kau 🤣🤣. Hehe
@@jl9754 quickmelt 😂
This was pure gold. We made some great home lasagna.
I've made this three times now - VERY easy and delicious!!!
he looks so happy when he was saying it gets scientific, that just made me smile :)
That's man talk for you're too stupid to understand this part. Don't worry your pretty little head about it.
This guy makes everything look so easy.
Enchanté!
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.
Thank you. And the presentation was excellent.
I made your recipe tonight.....it is fantastic! Thank you.
This is so easy! I didn't know you could make ricotta cheese that easily.
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"
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?
Yes, 195F, just below the boiling point which is 212°F
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.
How did I ever live without you!
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!
Thank you :D
how long does it last in the fridge?
@@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.
By far your recipe and measurements have proven no fail to making delicious ricotta.
Awesome, you are the best! A big thanks from Shanghai, as I can't find Ricotta cheese easily here!
This turned out great. Thank you so much.
Thank you for making this recipe, This helped me a lot.
Thank you! I’d definitely try this soon ❤️❤️❤️
How much did you get (aprox.) from that amount of milk+cream ?
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 UA-cam 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. ♥
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!!!
You made it so easy to make thank you
Perfection. Thank you!
That's exactly what I'm gonna do: skip the supermarket brand and try it homemade!! ❤️ Thanks for uploading!
Oh my! I love ricotta I'm sure I'll love it more homemade thanks for the recipe
Woow súper sencillo de hacer, y con lo caro que lo venden en los supermercados. En definitiva comenzaré hacerlo yo mismo
Gracias ✨
I just now finished making it!!! Ricotta or not came out Great - easy n cheap
Simple and easy., love it !
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.
OMG I love it...thanks for the recipe 😘
Great video! Thank you!
You can also use the leftover liquid to make bread. Then you can enjoy your homemade ricotta cheese on top of some homemade bread.
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 👍
I made ricotta cheese according to your recipe and i'm success. Thank you!
What would you recommend doing with the whey?
Best and easiest recipe thank you💕
Can you please write the ingredients on the description of your videos? Thank you!
Wooow!! i didnt know my fav Ricotta cheese is nothing but Panner (except Heavy cream). Now i can make Ricotta cheese also :)
What i really like most is your kitchen style.. cool as an amateur of cooking I would live there lol
thanks for the help
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 :)
I didn't know you could make it at home, awesome! I will be making it too!
Looks sooo good
Thank you for this. Had no idea.
Or use it to fill a cannoli!! :) Thanks!! Going to try this!
Mmmmm I've been craving this so much!
Gunna make some now.
Can you post a "how to make homemade mascarpone cheese" video? It is quite expensive where i live:(
follow the same procedure but substitute the milk with cream meaning you prepare using cream only.and you 'll get mascarpone cheese
Thank you so much🙆
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
Really good! Thanks bro xx
Looks delicious can't wait to make my own!❤
Great video! That looks fantastic! TFS! J
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!!
Love him!! He explains so well....
No he didnt this ísť recipe for cottage cheese not for ricotta
Thomas this! is a fabulous Easy make! That's what I'm looking for. To place over my Watermelon today is perfect!!!!!!
How interesting, it looks wonderful
Thank you!
Very nice! We make Paneer in India pretty much similar way, except that we don’t put salt in milk.
All cheese is nothing but processed chenna or paneer
Not really, I took Cheese making class and they use various enzymes for different type of cheese instead of vinegar and lemon.
@@indiankitcheninusa8310 ok.
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
The Insane Tiger Hello. What did use to strain it?
@@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.
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 !
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
great video, thanks!
Thomas you're the best 😀
Oh wow this is great thanks!
Can't wait to try
yummy and easy
Thanks
That left over milk that was strained goes really nice in some marinade
Also how much Ricotta cheese did u make?
Great video! Can't wait to try it!
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.
wow!! I love it, looks like queso fresco! definitely going to try it!
Thank you. Can't wait to try on toast with roasted veggies :)
Thank you for this; what do you do with the leftover liquid? How can you use it to make other things?
Italian paneer! Nice!
I’ve never been disappointed with anything labeled ricotta. Some are better than others. 🤣
Great video! Thank you for sharing!
Any way you can do a video on how to make Mascarpone?
Nice!!
Excellent video. Do you think this recipe makes enough cheese for a lasagna?
Thanks man
Can I use something other than lemon juice? Vinegar perhaps?
Wow! Thanks for sharing! How about Mozzarella? Is it possible to make at a home kitchen?
Your the best!
Hi, do you know how long homemade ricotta lasts when stored in the fridge?
great!
Thank you.
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.
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!!!
Please make a sequence about classical French sauces ;)
how do you store the ricotta cheese and how long does it last ?
i want to subscribe to only kitchen conundrum! you are great
I'd like to try this for making manicotti
Thank you! I was just curious because ricotta cheese tasted very natural to be even called cheese. It’s really simple!
Great
This video helped me a lot to make ricotta c:
Thanks for the recipe, I'd like to know if you make it with raw milk, will it be safe reaching 195°?
What to do if we don't have that Candy Thermometer?
ty so deli 🍛🍞