Preparation time
40min
Total time
1h 0min
Portion
200
g
Level
easy
Ingredients
Fresh Ricotta
- 2 litres Milk (Full Cream), Hilo also works well
- 20 g vinegar, White, malt, apple cider- all works well
- 1 pinch salt
Accessories you need
-
Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Heat 2L of milk to 100 degrees. Speed 3 100 degrees.
2. Make sure the milk has heated up to 100 degrees.
3. Pour 20g of vinegar in
4. Mix 10 seconds Speed 4
5. Leave for 10 mintues. This will give it time to seperate into the curd and whey.
6. While you are letting it sit, get the simmering basket out and put a milk cloth drapping over it (or paper towel)
7. Using a slotted spoon, pick up the bits of curd and place it into the milk cloth. Do it until there seems to be no curd in the liquid
8. Squeeze the curd together by gathering the milk cloth and pushing the liquid out.
9. Let the ricotta sit for 30 minutes.
10. Transfer ricotta into a air tight container and place in fridge.
I have eaten this fresh or even put it into pasta and gnochi recipes.
Enjoy!
Thermomix Model
-
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.
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Comments
Thanks for a great Ricotta recipe! Not sure when to add the salt so I did without. One of the easiest and best! Thanks
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