How to Make Homemade Ricotta -Thermomix & Conventional Method
Homemade ricotta is as easy to make as boiled milk. Plus, it tastes so much better than the commercially prepared brands.
Making homemade ricotta is simple whether you’re using a conventional method or the Thermomix. This recipe includes only two ingredients; milk and a curdling agent, either lemon juice or vinegar.
The recipe should yield about 500gm of fresh ricotta cheese.
I like to use vinegar to make ricotta cheese because;
- it’s easier to use vinegar from a bottle than squeeze lemons.
- white vinegar is so much cheaper than buying lemons.
Homemade Ricotta Steps
- Heat the milk to 98-99 degrees, (195 Fahrenheit).
- Add the vinegar to the milk.
- Stir the milk & vinegar mixture just once.
- Allow the curds to sit undisturbed for 30 minutes.
- Curds will form a raft on top of the whey.
- After 30 minutes drain the mixture through a cheesecloth.
- Hang the cheesecloth to further drain for 10 minutes depending on the level of moisture you would like in your homemade ricotta.
- Don’t use flavoured or colour vinegar such as red wine vinegar or balsamic vinegar. These will colour and flavour the ricotta. Use only white vinegar or lemon juice.
- Use UHT milk if it’s available, it’s cheaper and produces a good yield.
- Times in the Thermomix are given for milk starting at room temperature.
- Full cream milk must be used to make ricotta. Skim milk will yield a very small quantity of ricotta.
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This recipe is as easy to make as boiled milk. Plus, it tastes so much better than the commercially prepared brands.
Place the milk in TM bowl. Heat 15 min/98 degrees/Speed 2.
Add the vinegar to TM bowl. With a spoon manually stir one complete circle to combine the milk and vinegar.
Leave the contents in TM bowl undisturbed 30 minutes.
Line the internal steaming basket with cheesecloth or clean Chux dishcloth.
Using a slotted scoop the ricotta into the internal steaming basket.
Allow the ricotta to drain for 5 -10 minutes.
The ricotta can be used immediately or stored in the fridge for up to a week.
With the aid of a cooking thermometer heat milk in a heavy-based saucepan until it reaches 99 degrees Celsius (195 Fahrenheit)
Continue as per the Thermomix method.
I use UHT milk as the ricotta yield is better PLUS UHT milk can be stored in the pantry at room temperature. The cooking times give for the Thermomix assume the milk was at room temperature at the beginning of the cheesemaking process.
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