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Fresh ricotta


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4

Ingredients

Fresh ricotta

  • 2 litres full cream milk
  • 400 grams cream
  • 2 level teaspoons salt
  • 2 tablespoons white wine vinegar
5

Recipe's preparation

    Fresh ricotta
  1. Place milk cream and salt into bowl. Set temp to 90 degrees andGentle stir setting stir. Keep an eye on it and when milk stats to simmer add vinegar. Allow to stir another minute then turn off heat allow to sit for a couple of minutes. Curds will form from the whey. Carefully scoop out the curds with a slotted spoon or small sieve into a small collander. Place on a dish, cover and set aside in a cool place for two to three hours. Refrigerate and when firm may be turned out onto a dish and covered with cling wrap. Use as you would store bought ricotta, yummy simply spread on toast with honey. Careful you will become addicted.

  2. Will keep four to five days

10

Accessories you need

11

Tip

May be placed in cheesecloth tied up to a wooden spoon over a bowl to drain


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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  • What more can I say, it must

    Submitted by Panoukla on 27. August 2013 - 15:43.

    What more can I say, it must be the quality of the milk you are using. I make this cheese every week and  it has never failed. There is another  recipe on here identical except for the amount of vinegar, which I don't think is necessary and would probably leave a sour aftertaste. tmrc_emoticons.~ google and see other recipes or look on utube. Steve

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  • This one didn't work out for

    Submitted by 5554 on 25. August 2013 - 17:00.

    This one didn't work out for me either. 

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  • Sorry to hear that you were

    Submitted by Panoukla on 17. January 2013 - 00:44.

    Sorry to hear that you were disappointed with the results of your cheese. A lot has to do with the quality of the milk and how much it has been processed. Raw milk works best however it is rarely available. Parmalat is probably the closest but is more expensive. We are lucky here in Canberra that we have a local dairy that produces excellent milk. Aanother important factor is the temperature , ideal temp is 93-95 so try bringing it up slightly then you can add the vinegar  immediately. Give it a few minutes with heat to separate then you could try leaving it stand for a longer period, say 20 minutes before you strain it off carefully, although I have not found more than five minutes necessary.lemon juice or citric acid dissolved in a little water may be substituted for the vinegar and yoghurt may replace the cream but I haven't tried that method. I hope this helps and that you will get a better result next time, regards.

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  • okay - tried.  Didn't really

    Submitted by Karlie on 16. January 2013 - 13:42.

    okay - tried.  Didn't really seem to form curds, even when I added more vinegar.  Any ideas why?  Also - roughly how long after it has reached 90deg before  I add the vinegar?  You say a gentle simmer but it's hard to see that with the butterfly (assume you used it as it's shown as an accessory?) - so I just watched it for a few minutes after it hit the 90deg mark.  Thanks

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  • Thank you for sharing

    Submitted by Thermomix in Australia on 1. November 2012 - 18:55.

    Thank you for sharing Panoulka!  We also have a Ricotta recipe in our "Thermomix 2013 Calendar" available now via Consultants and our oline store.

    Thermomix Head Office

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  • I am glad you like the recipe

    Submitted by Panoukla on 31. October 2012 - 21:30.

    I am glad you like the recipe karlie on. I'm not sure how it would freeze as it never lasts long in our house. The yield would be approximately 700 to 800 grams.another tip is to always use high quality milk permeate free.sometimes a little more vinegar is needed to form curds. Thickened cream is ok to use. Do not bring to a full boil, just a gentle simmer.a gentle stir with the spatula after the vinegar is added will help disperse  it good luck

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  • Yes you can use the wheyin

    Submitted by Panoukla on 31. October 2012 - 21:00.

    Yes you can use the wheyin various baking recipes including cakes and pancakes

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  • Can the whey be used like

    Submitted by Annieooby on 31. October 2012 - 20:22.

    Can the whey be used like buttermilk?

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  • thank you thank you THANK YOU

    Submitted by Karlie on 31. October 2012 - 17:33.

    thank you thank you THANK YOU I have been looking for a ricotta recipe (especially one that uses just pantry ingredients and here you have one for me converted to TM and all!  I'll try this soon and give you a rateing.


    Two questions:


    Can you freeze it?


    What is the yield from this recipe?

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