Ricotta is not actually not a cheese, but a byproduct of cheese production. In this video we’re going to see how ricotta is made with the leftover whey of Caciofiore cheese production, a sheep’s milk cheese made with a 2,000 year old Roman recipe. I visited L’Isola del Formaggio, a dairy in Bracciano, Italy to learn more about ricotta from cheesemakers father and son Sergio and Luigi.
Check out how Caciofiore is made here: https://youtu.be/MwMq3Z_JfC8
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I’m Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
How Sheep’s Milk Ricotta Cheese is Made in Italy (From Caciofiore Recipe) | Claudia Romeo
#ricotta #italianfood #cheese
CHAPTERS
00:00 Intro
00:35 Cardoon rennet
01:48 The farm’s flock of sheep
03:01 Splitting the milk into curds and whey
05:16 Decanting whey to make ricotta
06:46 Ricotta rises to the surface
08:29 Spiced ricotta
25 Comments
Thank you so much for creating all of these amazing cheese and cooking documentaries.
Another amazing video! the pepper looks so good on the fresh cheese 🙂
YUM
👍
Nice. So nice. I would like to separate the curds, looks so fascinating 😊
I have never ever heard of ricotta being low in fat??!
Interesting to observe the production and hear the views of the producer. I keep asking local cheese producers here for ricotta, but although Italian gastronomy is a source of inspiration in Norway, local ricotta still seems nigh impossible to find. Sure, we can find ricotta from the big Italian dairies, but it seems we need to go to Italy to find the artisanal stuff.
This is exactly how my grandma use to make ricotta! I'm so glad to know that someone is still keeping it alive! It is truly a delicious and unique product! Store bought doesn't even compare!
Hey, love your videos, have done for years. I often skip them initially because I don’t recognise it’s you from the thumbnail. Please consider changing the style of thumbnail so it includes an image of you. Nearly all successful YouTubers do this, don’t they… I guarantee it will increase your click rate right away and will increase your views exponentially.
Claudia, this amazing companion video "extra" to the Caciofiore origin story is so cool! Luigi seems to really love his work & explaining the process. Also, even though I know that technically, Ricotta is not a cheese, please don't tell my grandmother that, when she makes her famous Lasagna with Ricotta cheese! 🤣 I truly enjoy your videos so much!! 💯
Great video, I learned so much from such short episode
I wonder if it's sharper on the tongue than a m cow's milk ricotta? Please tell us, Claudia! I am intrigued to taste that one with the cartoon rennet. Fascinating stuff, like actual real people doing actual real work which they obviously enjoy .these videos are a real delight, Claudia. Please keep investigating 😊❤🎉
Yay, Luigi! Could watch him all day.
I absolutely love the passion they have for making cheese. I wish I could try some!
Must taste amazing eh ! Non fat too ❤amazing Italianos
Great video! A suggestion for a future one: La Tur cheese, a blend of cow, sheep, and goat milk
Great video! I had to watch it twice to fully understand the process. Plus, I was wondering if "no fat" and "low fat" were synonymous in Italy.
No, they are not. As I confirmed on a rather informative website called: CheeseScientist, Ricotta is "low" fat.
Now, if only someone would invite me to 🇮🇹 so I could taste the real thing as I refuse to purchase a grocery store version.
Wow 😮 that is very interesting 🤔 🤯🤓🤓😋😋 to know 😋😋😋😋💗💗💓💓💓💓🥰🥰🥰😍💜💜💜💜💜💖💞💞💖💖💞💞😢😢😢😭😭😭😭😭💖
This feels like a very high quality video, thank you for making such a great video
Something I learned a while back about “how stuff is made”. If it’s a food you like, don’t watch how it’s made if you want to keep liking it😅
WHAT! NO GLOVES? EUWWWW!!!!
You're the best, keep'em coming!👍🍻
Another great video Claudia, keep them coming!
in cheeses made from curds it's the acidity that determines if it will melt well or not, not the fat content.
Since this sheep ricotta uses vegetable rennet, are they suitable for Lenten fast or any religious fasting rituals that forbids all forms of meat?