Ingredients
Ricotta
- 2 litres full cream milk, I like to use and organic non homogenised one ( raw if possible)
- 2MC white vinegar, 1/2 cup or a BIG slosh in my measurements
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line Rice Basket with muslin and secure with a rubber band, set aside in sink or a bowl
Heat milk for 10 mins 100 degrees, speed 2 or until the temo is reached.
Turn of heat tand increase speed to 4 to create a whirlpool.
Turn speed dial off and quicky pour vinegar though the lid onto the swirling milk.
Leave to rest for 2 mins.
Gently remove the curds with a slotted spoon into your rice basket. You can pour the remaining liquid/whey throught the basket also to collect the last bits of ricotta.
Leave to drain for 10-20 mins. I usually place the rice basket into the empty TM bowl for this time and try to suspend the muslin cloth by tying it over a chop stick so more water can drain formt he ricotta.
Enjoy.
Usually I cant resist eating some of the warm ricotta sprinkled with olive oil and salt.
Ricotta
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
fantastic, I always make it with raw milk or full cream milk + a little cream
Worked really well with halving the quantity and using fresh lactose free milk and lemon juice, next time will try long life lactose free milk.
First time making ricotta. Successful! Thank you
Great recipe, great result! Thank you
So easy, made just over 300g using 2L full fat foodland milk ✨🙌
I made this for the first time today, I used full cream lactose free UHT milk. first I tried 1/4 cup of lemon juice as my daughter is allergic to vinegar and I got approximately 2/3 cup of ricotta which I ate for my lunch warm! there was still a heap of milk in the mixing bowl so I heated it back to 90 degrees & added 20 mls of malt vinegar which has netted about 1 1/2 cups of ricotta.
Thanks, it worked well!
What an awesome recipe!!! So so easy!!!
This method is great. I've been making ricotta for a few years before I got my thermomix. Was disappointed with the result when I tried in the thermie using a couple of other recipes on here. This one has been the most successful.
I made two batches of this today as I wasn’t sure how much ricotta I would get. I bought two different brands of milk to see if the end result would vary in texture and quantity. To me both tasted the same. I personally do find that homemade ricotta does have that slight vinegary taste to it though, not like store bought ricotta.
2L Wollies $2 full cream milk - 285g ricotta
1.5L Farmhouse Gold - 240g ricotta
my first batch I did at 100degrees and burnt the bottom of my bowl. Second batch i did 90degrees and my bowl was fine. I followed lead from comments below to put temp to 90d.
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