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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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Comments

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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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  • Let it drain for a few hours

    Submitted by Holly P on 4. March 2014 - 22:38.

    Let it drain for a few hours and you have paneer for Indian dishes tmrc_emoticons.)

     

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  • So quick and easy, I will

    Submitted by erinh on 31. January 2014 - 17:59.

    So quick and easy, I will never be buying the packaged stuff again. Thanks for sharing.

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  • love this recipe, so easy and

    Submitted by nkostal on 25. January 2014 - 14:26.

    love this recipe, so easy and delicious!!

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  • Absolutely delicious and very

    Submitted by Kittykat2907 on 20. November 2013 - 19:40.

    Absolutely delicious and very simple to make

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  • Much better than shop bought

    Submitted by Thermomistress on 22. September 2013 - 23:11.

    Much better than shop bought ricotta.

    Steph Sofield- Thermomix Consultant 

    Find me on Facebook 'Thermomistress'!

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  • We used low fat organic milk

    Submitted by elizmac on 21. July 2013 - 10:51.

    We used low fat organic milk and it was beautiful. So easy! Thankyou for recipe

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  • Love it, absolutely

    Submitted by Falzie84 on 19. July 2013 - 10:31.

    Love it, absolutely delicious!

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