How to Make REAL Italian Ricotta at Home

How to Make REAL Italian Ricotta at Home | Traditional Homemade Ricotta Cheese Recipe

Ever since trying ricotta in Italy, I have been OBSESSED. After several years of searching and hunting, I still haven't found anything close to the real deal in America. And my favorite, goat milk ricotta? Forget about it!

We finally decided it was time to try making our own. Is it even possible to make real ricotta no matter where you live? Join us as we investigate!

--------

--------

FOLLOW US

VISIT ITALY WITH US

SUPPORT US

00:00 - Previously, on Pasta Grammar...
00:18 - An Early Morning
00:44 - Our Ricotta Obsession
02:10 - Visiting a Goat Farm
03:36 - How Italian Ricotta is Made... in Theory
05:41 - Raw vs. Pasteurized Milk
06:57 - Ingredients for Homemade Ricotta
08:09 - Making Homemade Cheese
13:44 - Cl-Eva-Patra
14:20 - Making Homemade Ricotta
16:42 - Tasting Our Ricotta
17:34 - Mamma Rosa's Coffee Ricotta Dessert
19:07 - Pasta Grammarian Shoutout

#ricotta #cheese #homemade

[PastaGrammar]

Buona domenica! We’re in a cheese-making mood… what cheese should we try next?

[dshire]

There’s nothing better than the look on Eva’s face when she enjoys a bite of something delicious. Thanks guys. Your videos are always so well done and fun to watch!

[MagneticPowder]

I work with someone who raises goats so I was able to get goat milk and ordered the rennet and baskets and made this recipe today. It is very good!! I’m using some of the ricotta in a lasagne and the primo sale cheese I used with home made bread from the bakery. Delicious!!!

[mauriziocosta]

Regardless of which milk is used (sheep, cow, goat, buffalo), rennet obtained from the calf's stomach is used to make sweet cheese, and lamb or kid rennet is used to have a stronger cheese.
To make different cheeses (parmesan and mozzarella) whey graft is also added, which guarantees the right bacterial flora and adequate acidity.
Animal rennet is obtained only from cattle that feed exclusively on milk.
The best vegetable rennet is used in some areas of the Alps, obtained from wild thistles cut and left in water ("latte di cardo").
Grazie ragazzi.

[nicholasheary]

My wife and I love your video’s. My wife is 50% Italian descent and she was raised eating what she believed was “real” Italian foods.
We are so happy the we found your channel, because she wants to learn how to make many of the Authentic Italian dishes that you’ve made here on your channel. I am also a Cook, and always wanting to learn more traditional Cuisines from other countries. And master those. I’ve focus mainly on my families traditional foods from Germany. Now I can learn how to prepare foods from my wife’s ancestral country. You are wonderful and your show is Awesome.

[dorrist]

Eva's smile after first tasting the ricotta says it all! 😄

[kat]

DAY TRIP !!! Last trip to Sicily we went to the goat farm and watched them make the ricotta. Reminded me of my grandma ricotta. She had 2 goats, chickens and wine vines in her yard. Her and Pa may have left Italy but, Italy never left them. Pa even brought his wine press from Caiazzo.

[gracelink]

Pasta Grammar,
An Italian enjoys nothing better, than an American pronouncing their Italian words AND MAKING THE EFFORT.
THEREFORE, Harper, I prefer the
Italian pronunciation of, " Ricotta" !!!
Sounds Great !!!! 🙏💙🐬
Love You, Both!!! 🌺💓🌺

[FleaChristenson]

I’m so excited for you guys! Eva’s little happy face is the cutest thing ever.

[skilletborne]

There was something so magical about her smile as she took that first bite of the homemade ricotta.
I've never watched any of your videos before, but I just wanna say thank you for that. There's something special about seeing a perfectly genuine bit of happiness.

[pqrs_]

that look on Eva's face at 16:24 of genuine watching that makes me happy too 😊

[MattKrogmeier]

This was really interesting to watch! My dear mother taught all of us how to make her version of ricotta (which she learned from HER mother, and so on), but it wasn't as complex as this recipe. We also used whole (cow's) milk, and never used any rennet. It was just basically take a gallon of whole milk, bring to a boil very slowly, and as it starts to boil, it will begin rising very quickly. At that point, we take it off the heat, and pour in 3/4 cup white vinegar and a cup of cold water, then drain the lot into a colander. That yields about a pound of what I call "raw" ricotta, which I then run through a food mill for texture. To use in most of my recipes, I add 1 whole egg, some pecorino romano, salt & pepper, and parsley flakes, and mix by hand...then I stuff shells, or whatever pasta I have on hand. It's super easy, and the taste I grew up with :)

[ramonclements]

My favorite part of this awesome video was near the 10 minute mark: "I have a lot riding on this!" and Eva's response, "Writing?!?" It is so genuinely fun to hear the language barrier that still exists--even for an English expert [albeit from Italy], like Eva! Too cute. Keep up the great content!

[naomisnider]

I've just found your channel and I'm absolutely addicted! It all started when I was looking for some good eggplant recipes, and oh my, did I ever find them, in your full course meal video. You are entertaining, educational, and fresh looking, and I love you!

[darianroscoe]

I raised my son on homemade cheese 40 years ago made like this cheese, dipped in salt water for a few minutes. We called it farmer's cheese. I used to serve the whey like milk and we'd drink it and use it for cooking, as well. I never knew about this. You can make ricotta and still have liquid to drink. Who knew!

[UtentessaMascherata]

In my small town in Sardinia we do not break the "cagliata", we cut in big chunks and keep it in a bath of "siero" (what's left of the milk after cheese is made) to rest in a dark place for a couple of days, and then it's eaten like you'd a yogurt. No preservatives, so you can only freeze it or eat it in a couple of days. We also use it to cook. One thing I love with caggiau (cagliata) is Malloreddus, cooked like a risotto with sheep's meat broth and some saffron, with caggiau for the "mantecatura". It's really strong but I'm sardinian, so I love it :D

[axeannie]

You guys are better than anything I've ever seen on the Food Network or similar channels. Cheers!

[juliewhittington]

Best cooking show ever! I learn something every time I watch. You have made me a better cook! Thank you!!

[imohsoconfused]

I love the emphasis on easy “in theory” bc that’s so true when trying something new that everyone else is like “no problem” xD. but my absolute favorite part of this video is when you both tried your homemade ricotta, you two looked so happy it made me grin in excitement! Def saving this recipe to try!

[donnamcdaid]

i simply love Eva`s smile of satisfaction when she tasted the ricotta