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 2minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
-
9
Recipe's preparation
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.
Ricotta
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
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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
Add a commentfantastic, I always make it with raw milk or full...
fantastic, I always make it with raw milk or full cream milk + a little cream
Worked really well with halving the quantity and...
Worked really well with halving the quantity and using fresh lactose free milk and lemon juice, next time will try long life lactose free milk.
First time making ricotta. Successful! Thank you
First time making ricotta. Successful! Thank you
Great recipe, great result! Thank you
Great recipe, great result! Thank you
So easy, made just over 300g using 2L full fat...
So easy, made just over 300g using 2L full fat foodland milk ✨🙌
I made this for the first time today, I used full...
I made this for the first time today, I used full cream lactose free UHT milk. first I tried 1/4 cup of lemon juice as my daughter is allergic to vinegar and I got approximately 2/3 cup of ricotta which I ate for my lunch warm! there was still a heap of milk in the mixing bowl so I heated it back to 90 degrees & added 20 mls of malt vinegar which has netted about 1 1/2 cups of ricotta.
Thanks, it worked well!
Thanks, it worked well!
What an awesome recipe!!! So so easy!!!
What an awesome recipe!!! So so easy!!!
This method is great. I've been making ricotta for...
This method is great. I've been making ricotta for a few years before I got my thermomix. Was disappointed with the result when I tried in the thermie using a couple of other recipes on here. This one has been the most successful.
I made two batches of this today as I wasn’t...
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.
This was perfect! 😊
This was perfect! 😊
Used 1/4 cup of lemon juice instead of vinegar, 1...
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.
Am I reading this correctly and you need to heat...
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?
Absolute genius, thank you.
Absolute genius, thank you.
I tried the Cookidoo/Dani Valant version and it...
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
So easy, thank you
So easy, thank you
Only made about 370g (not 500g). Any suggestions...
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.
Tried another Ricotta recipe from here the other...
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 ☺️
I've made this twice now. Once with uht milk as it...
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 ok 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.
Very Cool. Easy.
Very Cool. Easy.
Amazing! Thank you
Amazing! Thank you
I used A2 milk and half cup vinegar. I strained in...
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?
Cheese this is good! Didn't
Cheese this is good!
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.
Made this with powdered milk,
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!
You can use they whey
You can use they whey (leftover from making the ricotta) in place of water when making breads.
We used Zymil Low Fat Milk as
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.
Just made this, worked
Just made this, worked perfectly and got 400g of ricotta. Used 2L of regular milk and 1/2 cup white vinegar. Thanks!
I just tried this and my milk
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.
I won't be buying ricotta
I won't be buying ricotta again after making this! Cooked on 90 deg as suggested in comments, perfect end result! Yum!
Just made two batches and
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.
Thank you for this recipe.
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.
Made this just now and all I
Made this just now and all I can say is YUM! Thanks for sharing.
Has anyone made this recipe
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?
Wow! Can't believe I made
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!
Great for milk windfalls
Great for milk windfalls
OMG... who new it was so easy
OMG... who new it was so easy to make ricotta!?
Thanks for the recipe!
I love this recipe. Buy good
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.
Made it with A2 milk. Works
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
Just made this and I'll be
Just made this and I'll be making this again...thanks for sharing
If doing it in the TM5 only
If doing it in the TM5 only heat to 90 C otherwise it burns on the bottom of the bowl.
I've just started making my
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.
its sweet and full of protein
its sweet and full of protein so i add it to smoothies
I made this a couple days ago
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
First attempt ever at making
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!
Does anyone have any
Does anyone have any suggestions for the whey please?
Can you use the whey for
Can you use the whey for anything?
How long does it keep in the
How long does it keep in the fridge?
this was fantastic, i will
this was fantastic, i will never buy ricotta ever again!
So easy and yum! I used 1/2
So easy and yum!
I used 1/2 cup (125mls) of vinegar!
2L of milk got me 250g ricotta.
Used 1 mc of vinegar, it was
Used 1 mc of vinegar, it was perfect.