Ingredients
Collect:
- 2000g whole milk
- 60g fresh lemon juice
- pinch salt
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pour milk into the TM bowl and heat 20min / 80°c / speed 3
Pour in the lemon juice and salt through the MC hole mix for 20 sec / speed 2
Pour IMMEDIATELY into thermoserver with lid off (or a mixing / salad bowl)
Allow to sit for 20 min
With a slotted spoon, gently lift out scoops of the curd floating on the top of the whey and place into the simmering basket in the sink (or in a strainer) that has been lined with a square of muslin (or clean chux or alike) let drain. I left mine 20 min and it was perfect, the longer you leave it (up to 1 hour) the firmer it will become.
Store in a sealed container in the fridge.
As easy as.....
Tip
Tip 1: milk needs to be at 80°c for at least 5 min, add another 5 min if your milk was super cold and did not stay on 80°c for the minimum time
Tip 2: you can take off the lid instead of just the MC in step 2 if you want, but you need to work fast as it will start to curdle immediately
Tip 3: I used lemon juice for the acid, it gives the Ricotta a lovely lemon hint. You can also use different types of clear vinegar, or lime juice.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
So easy to make, and using ingredients I already had at home. It worked out really well, will definitely make this again. No more store bought ricotta for me as well! Keeps for ages, too.
So easy to make, no more store bought Ricotta
Great easy recipe. It was the only one I could find that doesn't use cream which is a bonus as that makes it cheaper! To me it doesn't really taste like anything much, but maybe because I buy the cheapest milk. Still, makes baking with ricotta affordable for me, so that's great! You can use citric acid instead of lemon juice if you don't want the lemon flavour.
It should last up to a week in the fridge Kelhugs
Easy recipe. I made a small batch with only 500mL milk and 1tbs vinegar. Only needed to heat for 10min. Yum!
Who knew it was this easy to make your own ricotta... never buying store bought again.
This was super easy to make. I used it to make ricotta gnocchi. Mmmmm
Can you please tell me how long it will last in the fridge? Thanks
This really works, I tried it with full cream and skim milk, the skim produced only half the amount of curds as the full cream milk did. i am going to use the ricotta in some chesee and spinach ravioli.
Just tried this. Still stunned at how easy and delicious it is. I will definitely never buy store bought again!
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