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Easy Ricotta


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Ingredients

5 portion(s)

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  • 2000g whole milk
  • 60g fresh lemon juice
  • pinch salt
  • 6
    21min
    Preparation 1min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
5

Recipe's preparation

    As easy as.....
  1. Pour milk into the TM bowl and heat 20min / 80°c / speed 3

  2. Pour in the lemon juice and salt through the MC hole mix for 20 sec / speed 2

  3. Pour IMMEDIATELY into thermoserver with lid off (or a mixing / salad bowl)

  4. Allow to sit for 20 min

  5. 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.

  6. Store in a sealed container in the fridge.

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Accessories you need

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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.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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

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  • So easy to make, and using ingredients I already...

    Submitted by Pauline72 on 10. July 2017 - 07:58.

    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.

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  • So easy to make, no more

    Submitted by Kim Clews on 1. October 2016 - 13:30.

    So easy to make, no more store bought Ricotta 

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  • Great easy recipe. It was the

    Submitted by Karlie on 4. September 2016 - 10:52.

    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.

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  • It should last up to a week

    Submitted by Wise Woman Ways on 19. August 2015 - 08:15.

    It should last up to a week in the fridge Kelhugs tmrc_emoticons.)

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  • Easy recipe. I made a small

    Submitted by McNissa on 30. July 2015 - 11:41.

    Easy recipe. I made a small batch with only 500mL milk and 1tbs vinegar. Only needed to heat for 10min. Yum!

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  • Who knew it was this easy to

    Submitted by GFThermi on 17. July 2015 - 12:11.

    Who knew it was this easy to make your own ricotta... never buying store bought again. 

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  • This was super easy to make.

    Submitted by Kelhugs on 7. June 2015 - 16:02.

    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 

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  • This really works, I tried it

    Submitted by angela.morgan on 17. April 2015 - 20:13.

    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.

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  • Just tried this. Still

    Submitted by Skyladona on 9. April 2015 - 17:51.

    Just tried this. Still stunned at how easy and delicious it is. I will definitely never buy store bought again!

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