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Fresh Ricotta


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Ingredients

500 g

Ricotta

  • 2 litres full cream milk, I like to use and organic non homogenised one ( raw if possible)
  • 2MC white vinegar, 1/2 cup or a BIG slosh in my measurements
  • 6
    2min
    Preparation 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Ricotta
  1. Line Rice Basket with muslin and secure with a rubber band, set aside in sink or a bowl

    Heat milk for 10 mins 100 degrees, speed 2 or until the temo is reached.

    Turn of heat tand increase speed to 4 to create a whirlpool.

    Turn speed dial off and quicky pour vinegar though the lid onto the swirling milk. 

    Leave to rest for 2 mins.

    Gently remove the curds with a slotted spoon into your rice basket. You can pour the remaining liquid/whey throught the basket also to collect the last bits of ricotta.

    Leave to drain for 10-20 mins. I usually place the rice basket into the empty TM bowl for this time and try to suspend the muslin cloth by tying it over a chop stick so more water can drain formt he ricotta.

    Enjoy.

    Usually I cant resist eating some of the warm ricotta sprinkled with olive oil and salt.

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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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  • I made two batches of this today as I wasn’t...

    Submitted by LMS87 on 30. November 2018 - 20:30.

    I made two batches of this today as I wasn’t sure how much ricotta I would get. I bought two different brands of milk to see if the end result would vary in texture and quantity. To me both tasted the same. I personally do find that homemade ricotta does have that slight vinegary taste to it though, not like store bought ricotta.

    2L Wollies $2 full cream milk - 285g ricotta
    1.5L Farmhouse Gold - 240g ricotta

    my first batch I did at 100degrees and burnt the bottom of my bowl. Second batch i did 90degrees and my bowl was fine. I followed lead from comments below to put temp to 90d.

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  • This was perfect! 😊

    Submitted by ElizC on 22. June 2018 - 04:49.

    This was perfect! 😊

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  • Used 1/4 cup of lemon juice instead of vinegar, 1...

    Submitted by lettej on 17. June 2018 - 17:38.

    Used 1/4 cup of lemon juice instead of vinegar, 1 litre of full cream milk and added some sea salt at the end. Work really well and the lemon taste was an extra element.

    Will be doing this again, maybe I'll add some fresh herb as well next time.

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  • Am I reading this correctly and you need to heat...

    Submitted by leroyduo on 31. May 2018 - 14:01.

    Am I reading this correctly and you need to heat the milk until the temperature on the Thermomix has reached 100 degrees?

    i did not take any notice of how hot it was after the 10 minutes. Wondering if it should try it again with more vinegar?

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  • Absolute genius, thank you.

    Submitted by Dfoxpemb on 7. May 2018 - 16:28.

    Absolute genius, thank you.

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  • I tried the Cookidoo/Dani Valant version and it...

    Submitted by EvasMummy on 14. April 2018 - 10:48.

    I tried the Cookidoo/Dani Valant version and it only made a tablesoon and I was very disspointed.

    I kept the whey as it was very white and milky.... I then used this recipe and boom! I have HEAPS of Ricotta! Thanks so much tmrc_emoticons.)

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  • So easy, thank you

    Submitted by Kel2 on 22. January 2018 - 11:00.

    So easy, thank you Smile

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  • Only made about 370g (not 500g). Any suggestions...

    Submitted by Kylee7 on 12. January 2018 - 18:28.

    Only made about 370g (not 500g). Any suggestions on what I might have done wrong? A number of other posters seem to have had a similar experience (eg 250g, 350g, 400g). I used full fat dairy milk. Otherwise it was fine - but I had needed 500g for a recipe.

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  • Tried another Ricotta recipe from here the other...

    Submitted by PinkSwan on 16. December 2017 - 16:07.

    Tried another Ricotta recipe from here the other day and it didn't work - this one however, worked PERFECTLY and I used marked down Jersey Milk and ended up with over 500g ☺️

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  • I've made this twice now. Once with uht milk as it...

    Submitted by karen1972 on 19. October 2017 - 16:42.

    I've made this twice now. Once with uht milk as it was all I had and once with normal full cream milk. Uht was okPuzzled but full cream was yummy! I share the whey with my mother as drinking it is supposed to be good for the gut and also for aching joints.

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  • Very Cool. Easy.

    Submitted by Suzied13@gmail.com on 3. August 2017 - 10:29.

    Very Cool. Easy.

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  • Amazing! Thank you

    Submitted by Melza2007 on 30. March 2017 - 14:58.

    Amazing! Thank you

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  • I used A2 milk and half cup vinegar. I strained in...

    Submitted by Maida on 3. February 2017 - 14:52.

    I used A2 milk and half cup vinegar. I strained in my new Cuisipro donvier Yoghurt cheese maker which made the whole process extra easy. I only got 350g. Might try a different milk next time.

    This time I used Devondale full cream milk but only used 1/4 cup vinegar by mistake. Only got 250g cheese. The 1700 ml whey was very milky and I repeated the process with another 1/4 cup vinegar. Another 200 g cheese and clear whey. I wonder if this is a better way of doing it. Our " mistakes " often open other doors.

    This time I used a slotted spoon and gently placed the ricotta directly into the basket so no need to use muslin cloth at all Perfect


    Want to put 5 stars but it's not working. Why?

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  • Cheese this is good! Didn't

    Submitted by jenray on 27. May 2016 - 14:48.

    Cheese this is good! tmrc_emoticons.)

    Didn't have a slotted spoon so used a tea strainer, and used the elastic band from the cheesecloth to make a loop and hung it from a wooden spoon inside a jug to drain.

    Tastes so creamy and lovely. Love

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  • Made this with powdered milk,

    Submitted by Pansy on 26. May 2016 - 21:54.

    Made this with powdered milk, it took quite a bit longer to make the curds, just have to be patient. Used it to make the wonderful killer vegetarian lasagne. Fantastic!

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  • You can use they whey

    Submitted by lkapitany on 6. May 2016 - 16:37.

    You can use they whey (leftover from making the ricotta) in place of water when making breads.

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  • We used Zymil Low Fat Milk as

    Submitted by Litoria12 on 28. April 2016 - 23:20.

    We used Zymil Low Fat Milk as it was on sale - 50c. We were unsure about the low fat part, but it worked great. We used 2l Milk and half cup of vinegar, 100 degrees 14 minutes, Speed 2 in the TM5 with MC in - no sticking or burning. We got at least 250g Ricotta. So simple, so good, so quick. Thanks for recipe and all the helpful comments.

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  • Just made this, worked

    Submitted by larac on 20. April 2016 - 11:55.

    Just made this, worked perfectly and got 400g of ricotta. Used 2L of regular milk and 1/2 cup white vinegar. Thanks!

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  • I just tried this and my milk

    Submitted by stinimende on 24. March 2016 - 13:57.

    I just tried this and my milk overflowed all through my thermie !!!. Was I supposed to leave the MC off or on? It might be a good idea to clarify this in your recipe. 

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  • I won't be buying ricotta

    Submitted by Prostar on 21. March 2016 - 08:02.

    I won't be buying ricotta again after making this! Cooked on 90 deg as suggested in comments, perfect end result! Yum!

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  • Just made two batches and

    Submitted by Leanne059 on 4. January 2016 - 19:12.

    Just made two batches and very happy with the result. Took 13mins at 90deg speed 3 for each batch and made about 300g - 350g for each batch.

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  • Thank you for this recipe.

    Submitted by Gail 1955 on 21. September 2015 - 14:35.

    Thank you for this recipe. Wow so easy to make. It is so tasty. Did not know ricotta could taste so good. 

    I heated to 90C only and strained it in to the rice basket. 

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  • Made this just now and all I

    Submitted by AngieH on 28. August 2015 - 10:30.

    Made this just now and all I can say is YUM! Thanks for sharing.  Big Smile

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  • Has anyone made this recipe

    Submitted by Amajjika on 16. August 2015 - 10:59.

    Has anyone made this recipe with raw milk?

    I did and while the taste is lovely the texture was dry and slightly rubbery.  It leaves a squeaky feeling on the teeth and is not creamy like high end ricotta's.

    Any suggestions?

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  • Wow! Can't believe I made

    Submitted by Lovestobake on 3. August 2015 - 20:34.

    Wow! Can't believe I made ricotta! Thanks for the recipe.  I used lite A2 milk and made a couple of tweaks based on the other comments.  Set at 90 degrees, spd 3 and it took about 17 minutes to heat up to the temperature. I didn't have a muslin cloth so used a tea towel and let it strain for about an hour.  Worked great!

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  • Great for milk windfalls

    Submitted by Deborah R on 22. July 2015 - 14:54.

    Great for milk windfalls

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  • OMG... who new it was so easy

    Submitted by GFThermi on 16. July 2015 - 17:07.

    OMG... who new it was so easy to make ricotta!? 

    Thanks for the recipe!

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  • I love this recipe.  Buy good

    Submitted by MarionMad on 29. June 2015 - 17:58.

    I love this recipe.  Buy good milk when it is marked down, and make ricotta.  The whey lasts for ages and I add it into my bread recipes for extra lightness. 

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  • Made it with A2 milk. Works

    Submitted by kay.cee on 27. May 2015 - 17:23.

    Made it with A2 milk. Works just as well. I usually heat it at speed 3 to prevent burning. I also use cider vinegar instead of white. After the taste test(s) I hope there is enough for my moussaka.

    KC

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  • Just made this and I'll be

    Submitted by Alien on 20. May 2015 - 12:01.

    Just made this and I'll be making this again...thanks for sharing 

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  • If doing it in the TM5 only

    Submitted by Wellsrob on 19. May 2015 - 17:50.

    If doing it in the TM5 only heat to 90 C otherwise it burns on the bottom of the bowl. tmrc_emoticons.(

     

     

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  • I've just started making my

    Submitted by CandiJane on 18. March 2015 - 14:45.

    I've just started making my own cheese and I've been told you can use the whey in any recipe that calls for water. It's a great way to add extra protein into your meals. I will have to try this recipe in thermi though. Sounds good.

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  • its sweet and full of protein

    Submitted by D_Carrimko on 8. March 2015 - 14:51.

    its sweet and full of protein so i add it to smoothies

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  • I made this a couple days ago

    Submitted by livbambola on 24. February 2015 - 13:45.

    I made this a couple days ago & it's super easy!! Absolutely loved it. I added a slurp of cream to my milk, for extra creaminess.

    Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure

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  • First attempt ever at making

    Submitted by Emayboy on 6. October 2014 - 12:10.

    First attempt ever at making ricotta - it took about 15 mins to get to temp, but it was so easy and worked out well! Thanks for this recipe!

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  • Does anyone have any

    Submitted by lindseymcc on 1. October 2014 - 14:23.

    Does anyone have any suggestions for the whey please? 

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  • Can you use the whey for

    Submitted by Brydons on 1. October 2014 - 08:44.

    Can you use the whey for anything?

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  • How long does it keep in the

    Submitted by Brydons on 17. September 2014 - 12:17.

    How long does it keep in the fridge?

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  • this was fantastic, i will

    Submitted by organibaby on 3. September 2014 - 15:05.

    this was fantastic, i will never buy ricotta ever again! 

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  • So easy and yum! I used 1/2

    Submitted by KikiAbdallah on 31. August 2014 - 18:00.

    So easy and yum!

    I used 1/2 cup (125mls) of vinegar!

    2L of milk got me 250g ricotta. 

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  • Used 1 mc of vinegar, it was

    Submitted by nik0673 on 17. August 2014 - 08:06.

    Used 1 mc of vinegar, it was perfect. 

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  • Thank you so much! Amazing

    Submitted by Mlef on 20. July 2014 - 17:25.

    Thank you so much! Amazing

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  • Turned out so yum with a

    Submitted by MONNIEMON on 7. June 2014 - 13:21.

    Turned out so yum with a little salt. 

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  • Love this easy recipe and am

    Submitted by MONNIEMON on 7. June 2014 - 11:59.

    Love this easy recipe and am trying it again for the second time with a little Himalayan salt. Just can't believe how easy this recipe is. 

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  • Recently aged the ricotta as

    Submitted by Holly P on 18. May 2014 - 19:31.

    Recently aged the ricotta as you would with ricotta salinata for 3months in a cheese cave, rubbing the outside with salt and olive oil every other day After adding a tesspoon of salt to the curds and hanging the cheese for two days. All as per wild fermentation (Book)

    unbelievably good...

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  • I am completely amazed that I

    Submitted by Felicity.ralphs on 16. April 2014 - 15:31.

    I am completely amazed that I just made ricotta from scratch AND it was so easy!!! Thanks for the great recipe! I ended up getting 350g from 2L full cream milk. 

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  • I made this today to use up

    Submitted by Tasty on 8. April 2014 - 20:28.

    I made this today to use up some milk. I love how easy it is but one of the measurements is a little confusing. It says 2 MC's of white vinegar of 1/2 cup. I put 2 MC's in but that equals 1 cup so I think it should be 1 MC. The texture wasn't quite right after going into fridge. Will try again and see how I go since everybody else has positive reviews.

    It makes about 400g I found.

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  • So easy!  I used 2L of

    Submitted by Jess_ums on 1. April 2014 - 15:03.

    So easy!  tmrc_emoticons.) I used 2L of Unhomogonized full cream milk. 

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  • I use low fat milk (Rev) and

    Submitted by Annieooby on 5. March 2014 - 07:49.

    I use low fat milk (Rev) and would get about 110 grams from 1litre of milk.  You may get more from full fat milk. I love making my own ricotta, but if I needed a large quantity for a recipe, I'd just go and buy it.

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  • How much does it make??

    Submitted by penno on 4. March 2014 - 23:33.

    How much does it make??

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