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Ricotta


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Ingredients

450 g

Ricotta

  • 2 litres Full Cream Milk.
  • 100 --- cream, 1 MC on thermomix or 100mls
  • 1 teaspoon salt
  • 100 grams white vinegar, 1MC on thermomix or 100mls
  • 6
    25min
    Preparation 25min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Ricotta
  1. Put all ingredients in the bowl apart from the vinegar

    bring to the boil. 20mins 95 degrees speed 2. Make sure it gets to 95 degrees if it doesn't add more time until it does. 

    Turn off the heat leave it on speed 2 and slowly add vinegar this takes about 30sec. Stop mixing as soon as you have added all the vinegar and let it sit for 20mins. 

    Using a slotted spoon. Spoon the ricotta into the simmering basket covered with muslin cloth to strain away the liquid. Once all the liquid is drained away squeeze the cloth and store in fridge in a container. 

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Accessories you need

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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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  • I would say around

    Submitted by Mrs Thermomixer on 27. May 2016 - 13:42.

    I would say around 500g??

    Would you mind weighing it if you make it and let me know please

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  • Roughly how much ricotta does

    Submitted by Rellus on 27. May 2016 - 13:34.

    Roughly how much ricotta does this make?

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  • Do you leave it sitting in

    Submitted by CindyJBerwick on 11. April 2016 - 16:58.

    Do you leave it sitting in the Thermo bowl for 20 mins? Or after it's been put into simmering basket?

    Cindy Berwick Smile 

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  • I love this recipe works

    Submitted by Tramaine.jolly on 16. March 2016 - 13:15.

    I love this recipe works brilliantly every time

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  • I would keep it for a max of

    Submitted by Mrs Thermomixer on 6. January 2016 - 20:10.

    I would keep it for a max of 4 days 

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  • Hello sorry not sure what

    Submitted by Mrs Thermomixer on 6. January 2016 - 20:10.

    Hello sorry not sure what happened there! I only used full fat milk that may have been the problem. You can use the whey in smoothies.

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  • Sorry I just saw this!

    Submitted by Mrs Thermomixer on 6. January 2016 - 20:08.

    Sorry I just saw this! Thickened or pouring cream will work tmrc_emoticons.) 

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  • Made ricotta for the first

    Submitted by Weebindi on 8. December 2015 - 18:58.

    Made ricotta for the first time. No fresh milk so used skim milk made with skim milk powder. Used double cream. The result looks like rubber! Also didn't make much. What does everyone use their whey for?

    Also have one very burnt bowl. Will this affect the flavour of the ricotta? Wanting it for a cherry pie?

    Curds Curds
    One very burnt bowl! One very burnt bowl!

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  • Loved this recipe. I made it

    Submitted by goodearag on 6. December 2015 - 19:34.

    Loved this recipe. I made it with long-life A2 milk, and light thickened cream and it was great. I will add a little more salt next time though (I use himalayan salt). My 7yo ate it fresh by the spoon full. tmrc_emoticons.-)  

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  • What kind of cream do I use,

    Submitted by Gonzalarcon on 19. October 2015 - 17:28.

    What kind of cream do I use, pouring cream? 

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  • How long will it keep?

    Submitted by Wendy.white0 on 18. October 2015 - 12:17.

    How long will it keep?

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