Unfortunately, this is not ricotta cheese. Ricotta cheese is made with the remaining whey after an initial "cottage" or "farm" style cheese is produced. Ricotta is termed such because it is re-cooked.

I didnt realise that you needed to add renet again. Ive made ricotta by recooking whey but all i did was reheat the whey back upto 84-85 degrees Celsius/ 183 degrees Fahrenheit and the ricotta came upto the surface.

I just want to say to please do not listen to the negative nasty people. You have helped me! I've been looking for exactly this! A method to make ricotta, I live in rural area in the US... Super rural, and I am so happy I found this, it's the perfect tutorial for me. THANK YOU!!!!

You must know that what you made is not "recooked" that is, it is NOT RICOTTA!!

After making cheese or quark, I make Italian ricotta from the remaining whey by boiling and filtering. It is a low-fat whey cream cheese and not with ful milk. In this way, you have made two products from the milk at the same time. From 10 liters of milk you get 1 kg of cheese and about 400 grams of ricotta. This recipe in the video looks more like Indian paneer to me

I live in the Philippines. I have never found ricotta here. There are goats here, so I could probably get goat's milk. But there is no rennet. Is there something else that can be used in place of it? I seem to recall seeing someone put vinegar.

Too much talking, got so tired.

Thank YOU so much for taking the time to do this Presentation ... I really appreciate it and your time. More Please !!!

Hi ,I made your ricotta recipe last night and it turned out amazing.thank you for taking the time for teaching us how to make home made ricotta

Agreed, nothing here in the USA is like true Italian Ricotta. I can't wait to try your recipe.

I've made ricotta many times using your method. Absolutely love it. Thank you for sharing 💕💕

I have never made my own ricotta or any cheese, but after watching this, I think I'll def be trying this. My 19 yo son and I love ricotta- we will eat it straight out of the container! But it's expensive. I always make my own buttermilk bc it's expensive also, so maybe I should give making my own ricotta a try. It looks delicious! Thank you for posting!

Oh, I’m definitely going to try this. I did the one with the acid and it was “OK” but I want to make it authentically. Thank you.

Thank you so much Rosetta - I have confidence to try this and now know you can use vegetable rennet (not animal)...

This is amazing thank you for teaching us how to make homemade ricotta. Can you also show us how to make mozzarella?

Looking forward to trying. Is it okay to make a half portion?

OmG I can see the difference the remmit makes I just bought somet hanks !!!!

Hi Rosetta! I've made it with vinegar and lemon juice and yes the curds were tight and rubbery. I was hesitant to add cream as it's not authentic, but iI will try this with cow's milk for sure. I have finally found a small dairly that sells sheep's milk near my sister in law, so I am going to give it a try with that as well. My question is, with the sheep's milk, are the ratios still 1 gallon milk to 2 tsp. salt to 1 tsp. rennet? I assume I omit the cream? Would the method be the same? I've been making cannoli for a long time and I'm excited to finally make an authentic sheep's milk ricotta to fill the shells. Thank you in advance for any advice!

Should I be using table cream (10%) or heavier whipping cream (35%)?

Have you reached out to your local farmers that have goats and sheeps? Im pretty sure they'd love to try your traditional ricotta