Ingredients
- 1.5 litre Whey, Left over from cheese making
- 0.5 litre Full Cream Non Homogenised Milk
- 1 tablespoon white vinegar
- salt, to taste
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place Whey and Milk into thermomix bowl.
2. Lid with MC cup 15 min/90 degrees/
"Counter-clockwise operation" /Speed 33. Add Vinegar and allow to sit for 5 - 10 minutes
4. Place cheese cloth into simmer basket
5. Pour contents of Thermomix Bowl into lined Simmer Basket
6. Allow to drain minimum 1 hour or overnight in the fridge.
7. salt if desired and ENJOY!
Tip
The longer that you leave it to drain will depend on how firm you like your Ricotta.
Derived from Cultures for Health website
//www.culturesforhealth.com/learn/recipe/cheese-recipes/whey-traditional-ricotta-cheese/
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
Waste of time making this for the amount of Ricotta made.
Will not make again.
Will save whey for my plants as they love it
I agree, great recipe!
Used left over whey from halloumi recipe and added extra whey and cream because I didn't have enough milk. Consistency much better than an all milk ricotta recipe I'd tried earlier.
Great Recipe!
I used left over whey from making mozzarella cheese to make this ricotta. It didn't make a lot but the taste and texture were great. I didn't add any salt as it did not need it.
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