Excellent instructions. Thank you. I made this tonight. Only had lemon juice and regular white distilled vinegar so I used a combo of those and it worked. Thanks again.
Louise, did I tell you that your amazing??? Well you are. Thank You so much. Going to do your Alfredo Chicken for Hubby today. This Ricotta will be so good for Lasagna, Have to try this next.
We make Mozzarella first and then use the leftover whey to do the Ricotta. It's basicslly the same method. I like to do it with citric acid or the juice of lemons instead of vinegar. For mascarpone I use heavy cream instead of the milk. Thanks for your video!!! I really enjoyed it!!!
Hi there. I think doing it in the Foodi probably almost as simple as the Ricotta. You need whole milk, rennet, calcium citrate and cheese cultures for Mozzarella (T1, thermophylic cultures). 5 litres milk make round about 500 gr Mozzarella. You will need: 5l Milk 40 drops of the citrate and of the rennet ½ tsp cheese culture salt. Heat the milk up to 40 degree C (104 ° F). Dissolve 1 ml calcium citrate in 10 times its amount of cold water. Add ½ tsp or 0.5 g cheese culture (t1, a thermophylic culture) plus the citrate to milk and give it a good stir. Leave to proof for 60 minutes. The mixture needs to come up to 40°C/104°F. Then you add 1ml Rennet. The rennet too needs to bei dissolved in 10x its amount in cold water before you add it. Add it to the milk, give it all a good mix and let it sit still you can cut it. This takes about 30 min. Then you cut the curd. 2.5 cm wide. Let it sit for another 10 min or so. Then you cut it again to get walnutsized cubes. Let the whole mixture rest for a minimum oft at least two hours, rather more. The acidity you want should be around 5.10-5.20. After the two hours take Out the curd and drain it like you did with the Ricotta. Keep the whey. After app. 10min cut the curd in 7x7cm big peaces. Make a mixture of equal parts water and the whey. Bring this up to 80-85° C/176° F-185°F. Put in a portion of the curd and drop into the water-whey mixture for 5-10 seconds or till kneadable. Take it out and stretch and fold them. Repeat this till the curd gets rubby. Maybe 3-4 times. Last shape them into balls like you did with your buns over your thumb or like a pizza dough ball. Put the ball into cold water and allow to firm up for 15 min. Store in a mix out of salt (3%, seasalt) and a bit of the citrate (0.5 ml /20 Drops) Leave for 8 h or over night in the fridge. Enjoy.
I make your recipe, OMG it's so good, it reminds me when I was a kid and my Father would take us to the Italian Deli after church and we would get a loaf of Italian bread Salami and Ricotta cheese, the Ricotta cheese from the Italian Deli tasted just like the one you do here. I have missed that for more years than I'd like to remember Well, ok I'm 71. Thanks for all the great recipes, love watching your videos. Do you have any Keto recipes for the ninja I'd love that! Forgot to mention, I use goat milk do to Allergies, my Husband could not tell the differences.
Fantastic! I just made this and the hardest part is stopping myself from eating it all! It’s so easy. Tastes wonderful. And I’ll have to check next time I go shopping, but I think it might be cheaper than buying it! Thank you 💕💕💕
Love it would of never thought of making homemade Ricotta ! This is a go to product for bariatric dirt and Keto diet! IAlso thanks for they Whey tips! Excellent ideas. Would that also work in a gravy?
I've never added it to gravy, but I don't see why it wouldn't work. You might need part whey and part water/stock. Let me know if you try it and how it turns out!
Just a question? As I understand it from what I read cottage cheese is made from the milk and ricotta is made from the whey? Doesn’t seem that there is too much difference between the two. Whichever it is that you’ve made, I’m going to try it. I’ve never liked either cheese due to the texture but your result looked nice and creamy rather than lumpy.
I think both "real" cottage cheese and "real" ricotta are made using rennet, but these quick and easy recipes work out just fine too! I think the trick to a creamy ricotta like the one I made in this video is using the heavy cream. When I made it with just Vit D milk, the curds were larger and kind of tough. I wasn't a fan of it, but when I used the heavy cream and whole milk, it was a softer and creamier cheese. Let me know how you like it!
Thank you for this! I've found UA-cam videos from others making yogurt in the foodi, and then cream cheese from that. Would you please show us how you would do this in the newest foodi version (OL701)? I know you'll test it and share the best version possible. Also, would love to learn from you how to dehydrate vegetables for later use in recipes, if you'd be interested in trying that too, and sharing. Thank you for teaching me so much! Your videos are always fun and informative. I can't wait for mine to get here tomorrow so I can start trying out what I've learned from you!
Would love to see you do farmers cheese in the foodi, which might lead to a whey recipe after. I love farmers cheese with herbs for snacking on crackers warm or cold
It's interesting because a lot of people make it the exact same way as the "ricotta", but form it into a ball. Then I see some who add Greek yogurt and spend a few days making it. Do you usually make it or buy it?
@@TheSaltedPepper it's my understanding that ricotta is usually made from the whey left over from makings farmers cheese. The farmers cheese isn't cut like you did the ricotta. The whey can be used in lots of cooking and for feeding stock or even fertilizing the garden.
I don't think it will hold up well, frozen. You can make stuffed shells and freeze those though. So, maybe you can? I have never tried to freeze it, so if you do, please let me know how it works!
Hello! How would I half the recipe if you used 5 cups of milk and 2 cups cream. Would I use 2 1/2 cups of milk and 1 cup of cream? Also do I half the vinger as well? Thanks!
I didn’t know where to ask but could you make a warm crab dip for the ninja Foodi? I thought maybe pressure cook then bake so cheese is browned. I been looking and haven’t found any. Thanks
This is a great idea! The only way I would pressure cook it is if I was doing a PIP method of cooking. I think it would easily be done using sear/saute too. I think I'll put it on my list to make!
Oh thanks so much. I’m gonna try it on sear sauté and then bake it off. I’ll let you know how it turns out. Thanks for the quick reply. I love your videos. You do a great job.
That's a good question and I honestly don't know. While my first thought is sure, I second guess that because of the viscosity of the whey. I'm not sure if the pasta would absorb it and cook like it does in water.
I've heard that as soon as the whey has separated from the curds add some ice cubes and that will stop it cooking further which in turn will leave the ricotta softer.
I have never tasted the vinegar, so I wouldn't say that is normal. Could you have accidentally used too much? Or maybe it's the type of vinegar? Sorry that happened!
@@TheSaltedPepper Maybe I just knew it was in there and its all in my head. I am not a big vinegar person. It was very easy to make and I can not wait to try it in my lasagna.
I was thinking that it might be interesting to add the whey as a replacement for the water in homemade pasta, perhaps for the lasagna in which you use the ricotta.
Amazing! It is so delicious and easy to make, I’ll never buy ricotta again!
I'm so glad you liked it! Are you making the lasagna or do you have other plans for the ricotta?
I made the snack you did with tomato, salt pepper and pomegranate balsamic vinegar
@@darcywagner2809 Yummy!
I love this cheese so please to see I can make it myself in my new Ninja Foodi.
Enjoy!
I made this today and used champagne vinegar after I strained it I added lemon zest. Yummy in the morning with fruit and bagel!
Sounds delicious! So glad you liked it!
Excellent instructions. Thank you. I made this tonight. Only had lemon juice and regular white distilled vinegar so I used a combo of those and it worked. Thanks again.
Louise, did I tell you that your amazing??? Well you are. Thank You so much. Going to do your Alfredo Chicken for Hubby today.
This Ricotta will be so good for Lasagna, Have to try this next.
Thanks so much and I hope you love both the ricotta and the alfredo!
I absolutely love your videos. I use my foodi all the time and you give me great ideas. Thanks for all you do. I cannot wait to make this.
Thank you so much! I have a new cookbook out, if you are interested. Here is the link: thesaltedpepper.com/flavors-of-fall-cookbook/
Fantastic snack and low carb and grain free too! My new favourite 💜💜💜
Enjoy!
We make Mozzarella first and then use the leftover whey to do the Ricotta. It's basicslly the same method. I like to do it with citric acid or the juice of lemons instead of vinegar. For mascarpone I use heavy cream instead of the milk.
Thanks for your video!!! I really enjoyed it!!!
I want to make mozzarella! Do you have a recipe that you use?
Hi there. I think doing it in the Foodi probably almost as simple as the Ricotta. You need whole milk, rennet, calcium citrate and cheese cultures for Mozzarella (T1, thermophylic cultures). 5 litres milk make round about 500 gr Mozzarella.
You will need:
5l Milk
40 drops of the citrate and of the rennet
½ tsp cheese culture
salt.
Heat the milk up to 40 degree C (104 ° F).
Dissolve 1 ml calcium citrate in 10 times its amount of cold water.
Add ½ tsp or 0.5 g cheese culture (t1, a thermophylic culture) plus the citrate to milk and give it a good stir.
Leave to proof for 60 minutes.
The mixture needs to come up to 40°C/104°F. Then you add 1ml Rennet. The rennet too needs to bei dissolved in 10x its amount in cold water before you add it.
Add it to the milk, give it all a good mix and let it sit still you can cut it. This takes about 30 min.
Then you cut the curd. 2.5 cm wide.
Let it sit for another 10 min or so.
Then you cut it again to get walnutsized cubes. Let the whole mixture rest for a minimum oft at least two hours, rather more. The acidity you want should be around 5.10-5.20.
After the two hours take Out the curd and drain it like you did with the Ricotta. Keep the whey.
After app. 10min cut the curd in 7x7cm big peaces.
Make a mixture of equal parts water and the whey. Bring this up to 80-85° C/176° F-185°F.
Put in a portion of the curd and drop into the water-whey mixture for 5-10 seconds or till kneadable. Take it out and stretch and fold them. Repeat this till the curd gets rubby. Maybe 3-4 times.
Last shape them into balls like you did with your buns over your thumb or like a pizza dough ball.
Put the ball into cold water and allow to firm up for 15 min.
Store in a mix out of salt (3%, seasalt) and a bit of the citrate (0.5 ml /20 Drops) Leave for 8 h or over night in the fridge. Enjoy.
Sorry, I got mixed up. It is Calcium Chloride Not! Citrate!!!
Oh please do ALL the cheeses Louise! I had no idea these were possible... farmers cheese? Mozzarella? Mmmm
I love your videos thank you for teaching us.
Thank you so much!
My mouth is watering!
It is so good! Hope you give it a try!
cannoli.. YUM! Oh and whey is great in fermenting
Kathy doubleu I’ve read something about that, but could not seem to find many details. Do you know of any resources?
@@TheSaltedPepper For the cannoli or the fermenting? Here's one source for fermenting with whey ua-cam.com/video/DRG1kzMOJXY/v-deo.html
Ricotta on pizza is delicious. Can’t wait for your lasagna video!
That sounds heavenly! I'm filming deep dish pizza tomorrow and I'm making 2 pizzas, I think I'll put ricotta on mine! Thanks for the tip!
A pizzeria here in Chicago makes a specialty thin crust pizza with mozzarella, ricotta, spinach and garlic and it’s delish. 😋
@@brenda_carr Oh my gosh, that sounds so good!
Another one for my to do list!
I make your recipe, OMG it's so good, it reminds me when I was a kid and my Father would take us to the Italian Deli after church and we would get a loaf of Italian bread Salami and Ricotta cheese, the Ricotta cheese from the Italian Deli tasted just like the one you do here. I have missed that for more years than I'd like to remember Well, ok I'm 71. Thanks for all the great recipes, love watching your videos. Do you have any Keto recipes for the ninja I'd love that! Forgot to mention, I use goat milk do to Allergies, my Husband could not tell the differences.
Thank you so much! I have some recipes that are keto friendly and hope to have more in January.
Wow, awesome video.
Thank you!
How fun. I've done yogurt, and now I get to make ricotta!
Can't wait to hear how you like it!
Fantastic! I just made this and the hardest part is stopping myself from eating it all! It’s so easy. Tastes wonderful. And I’ll have to check next time I go shopping, but I think it might be cheaper than buying it! Thank you 💕💕💕
Glad you liked it!!
Thank you thank you thank you!!!!
You are most welcome! I hope you love it!
Love it would of never thought of making homemade Ricotta ! This is a go to product for bariatric dirt and Keto diet! IAlso thanks for they Whey tips! Excellent ideas. Would that also work in a gravy?
Oops darn spell check! Bariatric diet! No dirt. Lol
I've never added it to gravy, but I don't see why it wouldn't work. You might need part whey and part water/stock. Let me know if you try it and how it turns out!
So easy and SO GOOD!, I'll never buy Ricotta again! Making Calzone,s today in the Ninja Foodie.
I'm glad you like it!
Just a question? As I understand it from what I read cottage cheese is made from the milk and ricotta is made from the whey? Doesn’t seem that there is too much difference between the two. Whichever it is that you’ve made, I’m going to try it. I’ve never liked either cheese due to the texture but your result looked nice and creamy rather than lumpy.
I think both "real" cottage cheese and "real" ricotta are made using rennet, but these quick and easy recipes work out just fine too! I think the trick to a creamy ricotta like the one I made in this video is using the heavy cream. When I made it with just Vit D milk, the curds were larger and kind of tough. I wasn't a fan of it, but when I used the heavy cream and whole milk, it was a softer and creamier cheese. Let me know how you like it!
Thank you for this! I've found UA-cam videos from others making yogurt in the foodi, and then cream cheese from that. Would you please show us how you would do this in the newest foodi version (OL701)? I know you'll test it and share the best version possible. Also, would love to learn from you how to dehydrate vegetables for later use in recipes, if you'd be interested in trying that too, and sharing. Thank you for teaching me so much! Your videos are always fun and informative. I can't wait for mine to get here tomorrow so I can start trying out what I've learned from you!
Thank you so much! I did just release a video for yogurt in the OL701.
How long does fresh ricotta last in the refrigerator? BTW it looks delicious 😁
It will last up to two weeks covered in the fridge. Mine is going on 2 weeks and it is perfectly fine.
Would love to see you do farmers cheese in the foodi, which might lead to a whey recipe after. I love farmers cheese with herbs for snacking on crackers warm or cold
It's interesting because a lot of people make it the exact same way as the "ricotta", but form it into a ball. Then I see some who add Greek yogurt and spend a few days making it. Do you usually make it or buy it?
@@TheSaltedPepper I make it on the stove top
@@rubymara1880 Farmers cheese? Or Ricotta? I'm not even sure if there is much difference. I'd love to learn more!
@@TheSaltedPepper it's my understanding that ricotta is usually made from the whey left over from makings farmers cheese. The farmers cheese isn't cut like you did the ricotta. The whey can be used in lots of cooking and for feeding stock or even fertilizing the garden.
Can’t wait to try this ! I LOVE ricotta! Can you make your own mozzarella cheese too?
Yes you can, but I haven't tried that yet! It is on my list!
I just made this and I’m blown away! Can this be frozen if you don’t want to use it all?
I don't think it will hold up well, frozen. You can make stuffed shells and freeze those though. So, maybe you can? I have never tried to freeze it, so if you do, please let me know how it works!
Hello! How would I half the recipe if you used 5 cups of milk and 2 cups cream. Would I use 2 1/2 cups of milk and 1 cup of cream? Also do I half the vinger as well? Thanks!
Yes, I would cut all the ingredients in half.
@@TheSaltedPepper Thanks for the reply! Im making this on Saturday😬🤞🏾
Double stacked foodi lasagna? Thank you lou.
Yep! Video and recipe coming out on Sunday! It's so easy and so delicious!
Can we use the Whey for our next batch of Ricotta?
I don't know, I haven't tried it.
I didn’t know where to ask but could you make a warm crab dip for the ninja Foodi? I thought maybe pressure cook then bake so cheese is browned. I been looking and haven’t found any. Thanks
This is a great idea! The only way I would pressure cook it is if I was doing a PIP method of cooking. I think it would easily be done using sear/saute too. I think I'll put it on my list to make!
Oh thanks so much. I’m gonna try it on sear sauté and then bake it off. I’ll let you know how it turns out. Thanks for the quick reply. I love your videos. You do a great job.
My Sicilian father used to make ricotta on the stove top using lemon. Would that work and do you know how much I would use?
Yep, same exact thing. Just use the lemon juice instead of the vinegar.
Could you use the whey instead of water to make the pasta noodles for your lasagna?
That's a good question and I honestly don't know. While my first thought is sure, I second guess that because of the viscosity of the whey. I'm not sure if the pasta would absorb it and cook like it does in water.
i always use my whey after I make greek yogurt to make bread. I call it mock sourdough bread.
Do you know if I can make this ricotta with lactose free milk?
I’ve never ate ricotta cheese before!
That’s surprising! Maybe you have and just didn’t know it. It’s in Lasagna, stuffed shells, and sometimes ravioli. Now you can make your own! 😋😋👩🍳👩🍳
Can you use plain old white vinegar instead of white WINE vinegar?
Yes, you can!
AWESOME! I can't wait to try this! Thanks for sharing!
I've heard that as soon as the whey has separated from the curds add some ice cubes and that will stop it cooking further which in turn will leave the ricotta softer.
Waulah67 that’s a good tip!
If you add a very small amount of whey to your finished yogurt , like a couple of tablespoons, it will help make it last longer.
Great tip!
Have you ever made cottage cheese in the Ninja? Has anyone else? I made cream cheese recently and I am looking for other ideas too
I was wondering that
I can taste the vinegar is that normal? I used the amount that it said.
I have never tasted the vinegar, so I wouldn't say that is normal. Could you have accidentally used too much? Or maybe it's the type of vinegar? Sorry that happened!
@@TheSaltedPepper Maybe I just knew it was in there and its all in my head. I am not a big vinegar person.
It was very easy to make and I can not wait to try it in my lasagna.
How long does the ricotta keep?
one to two weeks in the fridge
1-2 weeks in the fridge.
What about apple cider vinagar
Yes, you can use that.
I was thinking that it might be interesting to add the whey as a replacement for the water in homemade pasta, perhaps for the lasagna in which you use the ricotta.
I'm not sure how that would work, but if you try it let me know!