Ingredients
Fresh Ricotta
- 2 litres full cream milk
- 1 teaspoon sea salt flakes
- 1 MC whipping cream
- 1MC white vinegar, balsamic, wine, apple cider
- 1 half small red chilli
- 1 small clove garlic
- 1 heaped tablespoon oregano or thyme, fresh
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. chop chilli, herbs and garlic sp 7/ 3 sec
2. add milk, salt and cream in bowl
3. cook 18min/ 100 degrees/ sp2
4. turn to sp 4, qickly pour in vinegar and turn off machine immediately
5. leave to rest for 10 min
6. pur ricotta curds into simmering basket to drain for about 2 hours, place in fridge to cool
makes a 500g "mound" of ricotta
7. preheat oven to 190 degrees
8. turn out the ricotta wheel into a round cake tin, line the base with baking paper- ideally similar size to the simmering basket, or divide into ramekins
9 drizzle with olive oil and bake for 30 mins
Make fresh ricotta
Tip
experiment with flavours, serve warm or cold on its old or in a salad
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
This did not work at all. Absolutely no curds at all. All I managed to do was waste those ingredients.. I have made ricotta before without any problem and not like this recipe at all.