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Homemade Ricotta Cheese
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Calories:
Author:
Matt Dobson
Ingredients
2
Litres Full Cream UHT Milk
1/2
cup
white vinegar
Instructions
Stove Top Method
Heat the milk in a large saucepan.
Clip a thermometer to the side of the saucepan and continue to stir the milk until each reaches 99 degrees. (195 fahrenheit)
Milk will boil over at 100 degrees to watch it carefully.
At 99 degrees turn the heat off and add the vinegar.
Stir one complete circle to combine the milk and vinegar.
Leave the contents in the saucepan untouched for 20 - 30 minutes.
In this time the ricotta curds will net and form a raft on the whey.
Line a colander with cheese cloth or a clean chux dish cloth.
Using a slotted spoon lift the ricotta off the whey and place it into the cheese cloth.
Allow the ricotta to drain.
Alternatively you can pour the ricotta and the whey into the cheese cloth and allow it to drain.
Please see the video.
The ricotta is ready for immediate use.
Thermomix Ricotta Cheese
Add the milk to the TM bowl. 15min/ 98 degrees/ speed 2. (195 fahrenheit)
Add the vinegar to TM bowl, manual stir one complete circle to combine the milk and vinegar.
Leave the contents in the TM for 20 -30 minutes.
In this time the ricotta curds will net and form a raft on the whey.
Line a colander with cheese cloth or a clean chux dish cloth.
Using a slotted spoon lift the ricotta off the whey and place it into the cheese cloth.
Allow the ricotta to drain.
Alternatively you can pour the ricotta and the whey into the cheese cloth and allow it to drain.
Please see the video.
The ricotta is ready for immediate use.