Brad and Babish Make Ricotta Cheese | It's Alive | Bon Appétit

that's the easiest name ever binging with bad dish I will do that again binging with badger babish wait one more hey guys and it's alive we have a guest with us you might recognize him andrew ray from binging with babish on youtube hey what's up guys welcome back to binging with babish we're this week I am craving a parmesan hero he's joining me today in the Test Kitchen where we're going to be making some ricotta cheese aka pot cheese aka we got it depends where you're from or what you do but uh pot cheese Oh we'll get there babish [Applause] [Music] Oh babish how rude of me before we get going you are a little Oh Bouchard up you see in the show that we we're ready ready oh yeah like spit on Friedrich och [Music] that's really nice I guess we'll get started we'll go grab the cream and the end of milk yes I'll bring a little baggy with me here okay I call you baby you'd be the first place now I guess tonight could be the last and stuff we got our own little box B&B be forever I should add you a heart around it a freaking cute would that be at a table if any cook thanks again the door but thanks then real easy we need seven cups of no you go ahead and pour that right up I'm gonna just keep on yapping when making ricotta it'sit's pretty simple all you need is milk cream we have some salt and then an asset you can use lactic acid like cheese making lactic acid you could use vinegar you can use lemon juice whatever you're into some have different reactions and form different curds a little differently for our application I found distilled white vinegar to work out just just great look oh yeah that's nice you got an eye like a laser and then one cup of heavy cream this this is gonna add some fat to the situation is that flavor yeah you know maybe a little bit of both in this ain't rocket surgery if you're over a hair no big deal I'm using a Dutch oven Staub love these guys we're gonna use that to heat it up you want something you don't want like a real you know throwaway got it for $2.99 at the bodega saucepan cuz it's gonna burn the bottom so next we're gonna heat this right up all right I'm gonna turn this on you want to pour I believe in you lives what have you put way too much faith in my abilities here I didn't go to culinary school that's cool I didn't learn anything are you can pour that right in there yep I'm too fast no no I'm just kidding we're gonna let that heat up and it gets a little boring but uh it's a temperature thing so I got this here that instant read thermometer so we're just gonna let this get up to to this guy we're gonna hit 200 degrees all right so it's gonna take a little while we can stir it as it goes yeah you know you're asking pop cheese all right sorry we developed this recipe min ago I can't say I think I'm saying it wrong man I met a gun oh my god yeah about how is it correctly said let it go Oh perfect every Christmas my dad makes that yeah all right he makes it get this little crepe pan I was asking my dad what what's the filling you use he goes you gotta get was it like four cups of pot cheese pickle Pacis that wrong wrong kind of uh I'm not trying to get everyone work high you know not this time but he told me I guess in the old world he was called pot cheese because they made it in a pot well that just makes sense very literal yeah so we'll just keep an eye on it I don't like putting it on real hot because you don't want to burn the bottom and I just like to keep it moving while I'm heating it so uh yeah yeah it's turn milk so how's your week that's my week yeah a week's been great you know well snow never slowed me now I love it oh my god it looks beautiful out there yeah it's like it's look at that it's like a snow globe it's all going up magic snows going hot you get some crazy game down here now I get a lot of flack for it for measuring in Fahrenheit by the internet thank you I like that you know the Internet can be a silly play sometimes you know I guess it depends what you're doing when when you're making what do they give you all I know temping a steak anything anything yeah I mean not at all all right so we're getting pretty close we're at 178 just about 178 so you want to go ahead and over there I set aside there's some distilled white vinegar yeah and then some you can get some that good old Ben Jacobsen saw that you were nibbling on before 2 teaspoons of salt yeah yeah make it 3 vanish and feel a little crazy let's go wild let's get a little help here we go 3 don't tell nobody and then I got that nice little a nice little liquid measuring cup it only goes to four but just you know use your imagination if there was a pit right about there measured how we doing on temperature wherever where we had our 174 and climbing 175 and climbing captain batten down the flood flood tanks is that what they do Hank for flooded hmm I love this stuff you know how many feet are in a Fatima babish yeah but I want to make sure that you you know how many six feet you fathom Minnie might want fact-check that six feet six feet 1000 I'm gonna be asked my guests would have been a thousand well boy you were so when it gets to 200 I'm just gonna turn it off and then babish you're gonna come in with the acid and the salt yeah ready yeah you are Oh bless us you will ninety-eight you want to go ahead turn it off I think it's just gonna carry some up if I have to turn the heat back on I'm gonna be pissed I'm gonna flip out all right heats going back on or give it a quick blast now we got one shot here 200 babish poor beautiful job thank you I'm gonna give it a little stir just to get it all incorporated look you can all it's like magic turn it off yeah thank you and then you just leave it oh look at that yeah just let that sit you can already see the curds forming they're gonna just sit on the top and in about 10 minutes just about all that'll be setting the curd and then underneath it will just be like a yellowish kind of clearish liquid and what that is is the way and that's the byproduct it's like a boot show break yeah it's like Bhoots break I like where your head's at banished so check this happening coming in here but so underneath here all right you see that liquid it's all separated it's kind of clear kind of yellow kind of looks like way so we're gonna go ahead and strain that looks like way because it is way it's definitely way yeah Oh before we get it going here we're just gonna what you oh we got one of these nice Sheen was you know the fine mesh strainer and then we're also gonna line that with a little bit of cheese cloth because uh we're making cheese okay GUP little drapey drape now hold on one second beverage well something my honour hang and teach you this in culinary school all right go in the poor you know these things that the cheesecloth always goes dropping down makes freaking mess so what I'm gonna do is I'm going to clip it on here that's right genius idea well let's not get crazy I'll do a little pour and you hold that okay teamwork there we go I'm gonna truth me it's not not super hot no looks delicious I'll scrape that out yeah there's got a little vibration perfect you're doing a great job Wow jiggle-jiggle thank you place that right in there yeah and then what we have left here is this is just the way I would use this for is there are useless yeah so I mean people oh Claire perfect I'm so glad you're here Claire's happens what are some of the things do you ever do you ever use way thanks Claire up so it's already look looking like cheese we've been draining this for about about five minutes I don't want this to be super super dry want to have some moisture in it so we're gonna go ahead and call that six minutes done drain and I'm gonna go ahead and take my cheese making clips off you can get these on Amazon maybe it staples definitely on Amazon maybe a staples office supplies oh yeah yeah so I'm just gonna give it a little shake maybe it's a little wet what do you think babish little wet what all right we'll wait a little bit and so you know squeeze this at all III have I don't yeah suggestion I'm not suggesting you do I feel like squeezing it we're gonna start to push some of the finer parts of the cheese deeper into the cheesecloth if not out might make our exit or our our dismount a little sloppy all right well I want to I want to solid ten like this yeah that was a dumb joke what's protecting something that is leave that have any yeah good luck with that so let that weight we'll give it another four minutes I'm in mate I'll do it only five minutes huh enjoy oh this is just sorry that's been about five six minutes pilaster were there total drain time we're looking at was about 11 minutes I think it's pretty good it looks pretty good feels good yeah give it a little all right great yeah off any get in here that's the Mercado if I ever saw I haven't seen it we gotta look at that let me get a couple spoons we'll do a little tasty taste I'm fixed right now Morocco you want to have a little want to get in on this Chris Morocco Andrew thank you sorry hands sticky it's from the ricotta don't we just call them babish on the show good old Bobby whatever for Babs Babs give a little this is right out this is with distilled white vinegar that's why I audible that's pretty good pretty nice not bad yes two teaspoons but he measured it so I okay where do we get free shipping oh we did three that's right we did you three look anyone zoom in real quick nice little courage strut loop like so courage structure you know it's not cottage cheese it's oh god that's so bounce to it yeah it's free hmm it's not grainy no it's not okay this is very smooth buttery like Christmas a nice little tang yep so I think the three teaspoons of salt is clutch well I'm glad I had that idea then Oh dad you're here what's some of your favorite things to do with ricotta I like putting it in this is actually not true like I normally do not like putting it in lasagna but this is really good ricotta it's very smooth I think we add a little bit of the way back get it nice and creamy I think it'd be really good in lasagna let's go whoa let's go make some lasagna let's go get up engine and back let's get weird tune in check out on YouTube binging with babish and we're gonna go over to his place and make a little lasagna with ricotta maybe I'll bring some Booch sounds good don't be there let's get weird okay all right cool hopefully I'll be there great we don't break into my place well that's ricotta thanks guys thanks for tuning in bone Appetit what up T baby killed it not following me yeah good luck hell you're doing the close-up I see to all the tell the beautiful babushkas out there love he loves you Bobby Bobby Bobby well that's like um has an old story we're really gonna get off track on this one there's a little story of a family member and Doran like if it somehow we're related to her it was his uh she was like a great aunt or something bumpy get me Phil get me a drink bumpy that's it okay a lot of people have a lot of mixed feelings about was on yeah I know how Garfield feels about was out yet Garfield yeah New Jersey the cat [Music]

Channel: Bon Appétit

Views: 6,168,762

Rating: 4.9548817 out of 5

Keywords: cheese, ricotta, what is, brad, brad leone, it's alive, test kitchen, how to make, probiotics, bon appetit brad, brad bon appetit, binging with babish, babish, andrew rea, how to make cheese, ricotta cheese, brad makes cheese, lasagna, binging with babish brad, brad binging with babish, babish brad, brad babish, babish bon appetit, ricotta recipe, ricotta cheese recipe, cheese recipe, babish garfield, babish lasagna, make, food, bon appetit

Id: dHHAAbmr84U

Length: 12min 33sec (753 seconds)

Published: Tue Mar 27 2018

Reddit Comments

[u/i_i_v_o]

wth, is this guy friends with everyone ? Next video: "Babish makes communion wafers with the Pope" [5:35]

[u/LloydPrefect]

Here's the "Binging with Babish: Lasagna from Garfield (feat. It's Alive with Brad)" video if you're like me and didn't sit through the full outro and missed the link at end of Brads video.

[u/Dakroon1]

This needs to be stickied to every "Brad makes" post this sub jerks themselves over:

Well, I don't know about bon appetit videos in general, but I can see why these Brad ones get downvoted. Don't get me wrong they're fun videos, but a lot of us that have been in this sub for years compare something like these videos to how the sub started, and let's just say this would have been downvoted to oblivion back in the day.

The whole point of the sub at the beginning was to show videos of people that had spent years of perfecting a craft. And in what Brad did here was in no way artisan. As in hundreds of thousands of people across North America do this as a yearly ritual in the fall. This isn't an artisan creating sauerkraut.

Now someone will inevitably reply, well the video editing is artisan...but then we might as well just a sub for a lot of the top youtube channels, because most of them wouldn't be there without top notch video editing.

The point is this video is entertaining, educational and funny. But I would be willing to bet if you asked Brad if he thought if his videos showed the work of an artisan, he would probably die laughing.

[u/Slutha]

Holy shit, their interactions were awkward and cringy. Babish just looked uncomfortable around Brad, arms crossed and touching his face a lot.

Also, had a giggle when Babish took a sip of the kombucha with his hand cupped under the glass in the most pretentious hipster fashion

[u/BleachedMat]

I love this video

But this is the wrong sub for these videos

[u/overkill9829]

I feel like this sub is going to lose its shit over this

[u/-Badger2-]

What is this, a crossover episode?

[u/jmxd]

Did that Brad guy have some drinks before the show? He sounds a bit drunk lol

[u/gatekeepr]

Is brad a giant or babish a manlet?