- 2000g whole milk
- 60g fresh lemon juice
- pinch salt
Recipe is created for
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.
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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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