- 2 litres full cream milk
- 400 grams cream
- 2 level teaspoons salt
- 2 tablespoons white wine vinegar
Place milk cream and salt into bowl. Set temp to 90 degrees and 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.
Will keep four to five days
Accessories you need
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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