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Ricotta


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Ingredients

400 g

Ricotta

  • 1500 g whole milk
  • 200 g pure cream, not thickened
  • 1 tsp salt
  • 50 g white vinegar, half an MC
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Recipe's preparation

    Ricotta
  1. 1.  Insert butterfly into TM bowl.  Add milk and cream.  Set the milk and cream to cook 16min / 90 deg / sp 2.

     

    2.  At the last minute add the teaspoon of salt.

     

    3.  When the heating has finished, set the timer for 1min, sp soft and add the vinegar quickly through the hole in the lid.

     

    4.  When the minute is up, leave the curds to form for no less than 10 minutes then, using a slotted spoon, carefully lift the curds out and into the simmering basket (hold this over another bowl or the sink).  There is no need for muslin or cheesecloth the ricotta will hold.  Gently place as much as possible into the simmering basket, towards the end just pour the remainder very gently into the basket.  If this is done too quickly, the force of the liquid coming through will ruin your ricotta and half of it might even be washed through.

     

    5.  Set the simmering basket back over the TM bowl to drain for another 10-20 minutes.  The longer it drains the firmer the result.

     

    6.  The ricotta can be eaten straight away and is delicious with the EDC beetroot salad.

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Accessories you need

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Tip

You could try this with goats milk.  It would also then be delicious baked or used in any other recipe.  It keeps for about a week in the fridge.


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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  • I cannot believe it has taken me so many years to...

    Submitted by bjajun on 5. March 2017 - 19:37.

    I cannot believe it has taken me so many years to actually consider making ricotta in my thermomix. I will never buy ricotta again. This worked brilliantly thank you - and even better...no need for the chux cloths either! I keep UHT cream in my pantry for "just in case" and I used that which came out beautifully.

    Thanks for sharing the recipe!

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  • YUM YUM YUM YUM YUMMMMM!

    Submitted by cabitancurt on 8. June 2016 - 08:54.

    YUM YUM YUM YUM YUMMMMM! Big Smile

    Thank you for sharing won't be buying ricotta ever again!

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  • Worked perfectly and made

    Submitted by mo12345 on 28. May 2016 - 16:11.

    Worked perfectly and made delicious ricotta.

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  • So creamy and tastier than

    Submitted by stinimende on 18. May 2016 - 11:02.

    So creamy and tastier than recipes with just milk. Delicious. Thank you

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  • Best Ricotta Recipe I've come

    Submitted by Sarah Mende on 3. March 2016 - 16:41.

    Best Ricotta Recipe I've come accross! So good, will only be using this one from now on tmrc_emoticons.)

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  • I love it! Won't be buying

    Submitted by Rosmarie on 5. March 2015 - 19:17.

    I love it! Won't be buying ricotta anymore.  tmrc_emoticons.)

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  • Hi 2005rosanna sorry it has

    Submitted by NKearney on 2. March 2015 - 20:24.

    Hi 2005rosanna sorry it has taken so long to answer your question.  No you do not leave the milk to cool at step 3, you are quite right to add the vinegar to the hot milk.  I'm glad it worked well for you!

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  • Easy and delicious. I made it

    Submitted by LCHF Mum on 28. February 2015 - 09:46.

    Easy and delicious. I made it this morning and had some warm for breakfast topped with honey, banana, walnuts and macadamias. So good!

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  • This was great first time

    Submitted by 2005rosanna on 12. January 2015 - 11:24.

    This was great first time trying. Just a quick question step 3 says once heating has finished then add vinegar, does this mean the thermomix must completely cool down before adding vinegar and mixing again for 1 minute?  My first attempt I did not wait to cool down and it did work well

     

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  • Fantastic recipe! So reliable

    Submitted by Melmal on 2. January 2015 - 21:46.

    Fantastic recipe! So reliable and my Italian family say it's better than any shop bought ricotta. Thank you! 

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  • Easy!  Great recipe.  I do

    Submitted by LittleMissSqueaker on 2. November 2014 - 14:23.

    Easy!  Great recipe.  I do find i get different amounts of output each time i do it, but no drama, it's all tasty.

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  • simpley delicious ricotta.

    Submitted by Wise Woman Ways on 29. September 2014 - 19:47.

    simpley delicious ricotta. many thanks!

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