fresh RICOTTA from scratch plus whipped ricotta toast 

Ricotta on toast is so under rated. Ran a cafe back in the day and we had a sweet and savory option; sweet: toast, jam, ricotta, dusting of powdered sugar; savory: toast, roasted garlic spread, ricotta, fresh ground pepper. Both were absolutely amazing.

While everyone was busy fighting over his pronunciation I went ahead and made it. It is so delicious 🤤

My family has been making homemade ravioli every Christmas Eve for my whole life. My aunt makes the sauce/gravy Christmas Eve and let’s the homemade meatballs,sausage and Bracolie cook all day.We all get together the day before to make the ravioli and I can’t wait to show them this video to see if they want to try making our own.

This certainly is Not Another Cooking Show, It's better than most. One of my favorites that I choose to make recipes from all the time. Quick and easy videos to follow that don't require 45 minutes to watch the host screw around with pointless nonsense. You're the best! Keep that awesome content coming and don't change a thing!!

I started making my own ricotta for the first time last year, and I can never look back! It's just so unbelievably superior to anything I can find at the store. I love ricotta toast with a drizzle of honey and marcona almonds!

THIS is what I like. Simple recipes that bring Italy closer to home.

What weighs more? A pound of milk or a pound of ricotta cheese? A pound of milk. The ricotta is whey less.

Wow, I never knew making your own Ricotta was this easy. I'm never buying at the store again!

I use leftover whey from cheese and yoghurt making to marinate/brine a whole chicken for roasting. It results in very moist, tender chicken with a lovely flavor. Add whatever seasonings or spices you like, and just top up with water to make up enough liquid to cover the chicken.

Lol love the fact that he is holding the camera in his mouth for the POV-shots

Stuff you cook always looks great but I just love it when you make Italian food. It just looks like it comes from the heart more than anything else you do. Defo doing this one

I make fresh ricotta all the time, but I've never thought to whip it up! All I could think was how much better it would be drizzled with some really quality balsamic. I know what I'm doing this weekend. 😋

There have been 4 new ricotta uploads in the last week or so from the channels I watch, but no one has done the "whipped" version with cream. There is always something new to learn. Thanks, Stephen!

me: say "riGOATa" again and I'll - this guy: riGOATa :)

Thank You. I use a lot of cheese so it was a no brainer to do a trial run for a Father's Day surprise! This turned out so beautiful that, in my lifetime of cooking, I couldn't fathom how I have never come across this idea before. I know this is going to be a hit at the gathering for my son on 6/20/21! And, probably the most simple of recipies I've ever encountered. Magical.

I cant wait to try this. I have the same food processor and while it works great, I'm glad im not the only one who has trouble putting the top on every now and then.

This is the best cooking channel EVER!! I am of Italian descent and I learned to cook from my mom and nonna, as well as studiously learning from Marcella Hazan’s great tomes, but this channel has upped my game, for sure. Just FYI, my nonna would eat a dish of ricotta with drizzled honey for dessert.

Chef Pierre: ONYÓ! *Stephen: RIGOTTA!*

as a musician myself, i really appreciate that you credited the artist of this video's background music in the description. it's a small touch but a lot of the time the music is an afterthought or ignored completely. so thanks for that

Looks terrific! My grandfather used to have ricotta toast with a drizzle of honey for breakfast all the time

Stephen crushing here again with another Italian recipe! You always make them so simple, I really dig it

Awesome! Thanks for showing us this.

Looks very easy!! I’ll definitely try it.

Just made this and I’m in awe. Thank you for showing me my true cheese making power.

Excellent. Very useful receipe.

Whoa! 😮 Very inspiring! Thank you!

Incredible....I will be trying this very soon. Thank you

I love ricotta. This is so amazing. Thank you

I absolutely LOVE ricotta cheese! Who knew it was so easy to make!! I'm definitely doing this. Thanks Steve!!!

Another great recipe! Thank you so much for posting! I’ve always heard about whipped ricotta… I’m making this recipe for sure!

Looks really delicious!

I call this paneer and use it to make a lot of delicious Indian curries and desserts. I always felt Italian ricotta was softer and creamier but maybe the whipping and adding cream/whey is the difference. Nice video, thanks, lots of cheese related things to consider.

My lactose intolerant backside is dying. 😭 This looks so good dude.

I made this a few days ago and it is better than store bought! I put the remaining cheese in the fridge and a few days later it became what I believe is called ricotta salada, it hardened to a solid cheese so it can be grated, great! Very versatile, smooth and spreadable, crumbly, or solid.

Such a cool process!!

The way he says ricotta is like nails on a chalkboard for me

i am gonna try this for sure!

The Detroit area neighborhood had fresh ricotta available when I was growing up. Many Italian neighborhoods. When I moved to Wisconsin I was horrified at the locals using cottage cheese in place of ricotta!! You would think a state known for cheese would know this but no. Thank you for this recipe and I will surely make my own soon. Love LOVE your channel.

I'm not trying to bust your balls here, but I have been learning a *little* bit about cheese making and I thought ricotta was made from the whey, and it looks like you are making your cheese from the curds. The curds are what they make the mozzarella from, and the whey you drained is what they would make the ricotta from. Maybe since you brought the temp up so high, you made a cheese from both the curds and the whey? If you are interested I *think* you could make a strained yogurt cheese (Labneh) from the curds, and then use the left over whey to make a ricotta. Anyway, still an interesting recipe. The consistency of Labneh varies depending on how much whey you strain out. From very creamy and spreadable, to a firm cream cheese. Andrea on Cuoredicioccolato has a video on making gorgonzola, that is basically Labneh with a blue cheese culture. If you tried that recipe with out the gorgonzola culture, you could probably turn the curds into Labneh, and then cook the whey to make ricotta. But like I said, I am just learning about cheese making.

Second video of your I’ve watched. Subscribed after the first one, love your content ❤️

Looks dope, have to try this 😌👌

I bet pan con tomate with whipped ricotta would be about the best thing I've ever tasted. Can't wait for tomato season to try this.

Great job brother! Love your videos and your recipes, have tried several. You are right about rubbing garlic on hot toast, will never make bruschetta any other way!

Love it!!!!

Grande, stima dall'Italia bro!

Totally love. I have no words.

Oh yum! I've always wanted to make ricotta, and it's not hard to do, great!!

I love authentic Italian ingredients and recipes. I had to go on a huge search in India just to find an authentic EVOO plus the italian cheeses don't get imported here. Most Italian restaurants make them Indian styled which would bring the Italians to so many tears. The cheese recipe is so perfect thank you Steven!

this stuff looks bomb

Fascinating!

Well, this was super easy. What a payoff too, delicious! Paired the whipped ricotta toast with the steak pizzaiola and sauteed spinach..my gawd!!

That's amazing man 👏🔥🤤

i needed that!!

I am totally making this.

Black pepper and honey on top of ricotta is pretty amazing as well.

Awesome! Ricotta is my favorite cheese!

Would love to try it one day

srsly gonna be making this ; was just enjoying some awesome homemade hummus on toast the other day =] ; this will be another excellent addition to the playbook ; thanks as always dude =]

Glorious!

I will try this

I used whipped ricotta and sugar as a whipped cream replacement. Kids loved it over crepes and pancakes.

Great content!

Your are the best! Tks!

I'm definitely trying this out, but only have the vinegar and the salt. I'm huge cheese lover but only drink almond milk...irony of my life. Thanks for sharing this with such simplicity.

You eating that makes me soooooo jealous! Delicious!!!

Ye gods this looks good!

Cant wait for the next episode!

I've made this twice, using the Chef John recipe which is very very close to this one - just minus the food processor. It's an absolute joy to make and it disappears quickly.

I made some ricotta about a month back following chef john's recipe. If you make this you will not be dissapointed

I would love to see him make Panna-goat-ah.

I tried ricotta for the first time recently and noticed that it tastes a lot like mozarella when its unseasoned. Very interesting to hear, that it is in fact a by product of mozarella making, thanks for the information! :-)

Super easy and insanely delicious! Thanks for That. Big Fan of Pasta al Norma! Not a very common kind of pasta i guess, so please show us Keep doing what you‘re doing my dude

Cool! How would you store this, and how long would it last in the fridge?

Lovely👍

I made this yesterday, it turned out really good. Ended up with about 2 cups of ricotta when whipped. I whipped it using just the whey with an electric mixer. Half was left plain and the other half was a sweet lemon batch, with 4 parts ricotta, 1 part sugar, lemon zest, lemon juice, vanilla, and salt.

Delicious 👍😋

That is just curdled milk. It qualifies more as panir cheese. Anyway, the curdling below boiling and the whipping kind of help giving it the ricotta taste and texture.

I never wanted to make something so badly in my whole legged life...and with my favorite bread to boot! 💙 Ciabatta-bout it 🤣

Listen to all that science talk! Denaturing proteins! I’m putting this on the list of things to try!

My God!!! After the first bite you know it's good lol

If you let it drain for a long time in the fridge with salt and wrapped in cheese cloth you’ll end up with Ricotta Salata that you can grate on pasta. So good. Love the Zz-top t-shirt. ;)

I can’t wait to try this! New Sub here 😍

Golden content 💫! Also, if I took a shot every time you say riGotta I’d be so drunk 😂 Keep on rocking man.

allright, very similar to making Paneer-except you dry that one and press it over night. I did not know that. and i see glorious home-made ricotta days ahead. thx a bunch for the vid o/

Great video and recipe. Definitely making this soon. I see some of Matt’s salt 👌🏼

I'm glad I'm not the only one who struggles with putting the top ony food processor!

😊❤😊❤happy lady because this video inspired me to try his recipe! Just consumed the end product made fresh in this kitchen and served on toasted Italian bread. Oh, my! Sooooooo good that I feel like I died and went straight to gourmet seventh Heaven. Texture was smooth and silky - perfect contrast to the toasted bread. Taste was slightly salty, slightly sweet, slightly sour, slightly creamy - Perfect contrast to the sautéed cherry tomatoes with basil. This recipe was easy to follow and the resulting ricotta was perfection. Thank you a million times over for inspiring me to try something outside my comfort zone. A real confidence booster for this ole’ southern Louisiana lady, too! ❤😅❤😅

I made this ricotta and honestly I was surprised just how easy it was to do

Recommendation, put the ricotta in a mound of a small baking dish, create a moat of marinara around it and bake in the oven at 425f for 5-10 minutes as you wish. Awesome.

Fun little fact in certain parts of Nj and NY, ricotta was referred to as "pot cheese" in the early 1900s, they couldn't find it in markets, and merchants didn't understand the dilect, so they would make ricotta and sell it in little pots, hence being known as "pot cheese"

This channel is underrated AF. Best, straight forward, least pretentious dude in RU-vid recipes

Looks damn good! What kind of yield do you get from that much milk?

TY M8888. You have no idea how hard it is to find some things in my country

damn! that´s all to have ricotta? yeah, I am going to this definitely

Nice 👍🏻

Love whipped rigoata

Never did home made.. Super easy... Okay will do.

Looks amazing! How long would you say this keeps for in the fridge?

Back in the day, back in this old country where I'm from, they used to use the whey from cheesemaking to produce a slightly alcoholic and carbonated drink, adding beer yeast to the whey and letting it sit for a while. Sounds nasty, but tried it and it was one of the most surprising things I've ever tasted, fresh, sour and a bit cheesy. My two cents. Great show!

What do you do with the liquid? Can it be used for something?