Chef Bruno - Making Fresh Ricotta
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do you add salt or any other seasoning to this ?
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If the first cheese is made at a low temp then the whey could be used for ricotta but if the milk is heated to 180F+ then all the protein is already extracted.
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Great.... Thanks
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I prefer yogurt as a coagulant. The lemon flavor tends to come though. Milk Cream Yogurt, simple. Thanks for the video. Nothing compares to homemade ricotta
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Ricotta*
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I thought the Italians made ricotta FROM the whey? Instead you throw away the whey? I'm confused. Is this "American" style ricotta?
lzambeni 3 months ago 4
last time i checked, i didn't see any sheep in my back yard so I just made it like Chef Bruno and it was great! Thanks for an easy recipe!
brrag 5 months ago in playlist brrag's Favorited Videos 3