How to Make Homemade Ricotta -Thermomix & Conventional Method

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Homemade ricotta is as easy to make as boiled milk. Plus, it tastes so much better than the commercially prepared brands. 

Close up of fresh homemade ricotta in a white bowl on flora background

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;

    1. it’s easier to use vinegar from a bottle than squeeze lemons.
    2. white vinegar is so much cheaper than buying lemons.

Homemade Ricotta Steps

  1. Heat the milk to 98-99 degrees, (195 Fahrenheit).
  2. Add the vinegar to the milk.
  3. Stir the milk & vinegar mixture just once.
  4. Allow the curds to sit undisturbed for 30 minutes.
  5. Curds will form a raft on top of the whey.
  6. After 30 minutes drain the mixture through a cheesecloth.
  7. Hang the cheesecloth to further drain for 10 minutes depending on the level of moisture you would like in your homemade ricotta.

More Tips

  • 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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Close up of fresh homemade ricotta in a white bowl on flora background

Homemade Ricotta Cheese

Julie Carlyle
This recipe is as easy to make as boiled milk. Plus, it tastes so much better than the commercially prepared brands. 
5 from 5 votes
Prep Time 1 min
Cook Time 15 mins
Resting 30 mins
Total Time 16 mins
Course Cheese
Cuisine Australian
Servings 6 serves
Calories 205 kcal

Ingredients
 
 

  • 2000 g full cream milk
  • 80 g white vinegar or lemon juice

Instructions
 

  • 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.

Homemade Ricotta - Conventional Method

  • 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.

Notes

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.

Nutrition

Calories: 205kcalCarbohydrates: 16gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 33mgSodium: 143mgPotassium: 440mgSugar: 16gVitamin A: 540IUCalcium: 377mgIron: 0.1mg
Keyword Cheesemaking, Recipe, Ricotta, Thermomix
Tried this recipe?Let us know how it was!

Portrait image of homemade ricotta cheese on floral crockery

Thanks so much for stopping by, please feel free to leave a comment below so we can chat.

Happy Cooking

j

37 thoughts on “How to Make Homemade Ricotta -Thermomix & Conventional Method”

  1. Barbara Nelson says:

    I just made this ricotta in my ancient TM21 and it turned out amazing. Thanks for recipe

    1. Hi Barbara
      WOW! I didn’t know the TM21 even came out in Australia!! That is fabulous! So pleased you enjoyed the recipe!!
      Thank you for coming back and letting me know 🙂
      Happy Cooking
      j

  2. Rolmat says:

    Hi, I use to make my Ricotta with the Microwave and thought this morning, why not my Thermomix since I already make my yogourt so easily with it? Nothing to clean except the bowl!
    I will try your way because your recipe is similar to mine (only I put 1/2 ts salt)
    After reading the comments, let me share something: when I first started to make Ricotta, I was astonished by the amount of leftover liquid to throw away. I now use it for any Creamy soup instead of milk. No one ever complained of a taste of vinegar. I even freeze it if I am not planning to make any soup in the following days. So, here was my 2 cents!

    1. Hi Rolmat
      Thanks so much for your message! What a fabulous idea for the leftover whey! I will have to try that!
      Happy cooking
      Julie

  3. Belinda Leventis says:

    5 stars
    Hi Julie, I made this last night for the first time and it was great! Only thing, can you add anything so there isn’t a distinct taste of vinegar when you eat it on its own?

    1. Hi Belinda
      If you can taste the vinegar you may need to drain and press the curds. You can also wash the curds then drain if you can still taste the vinegar.

  4. Christina hamilton says:

    When leaving the milk and vinegar in the bowl for 30mins is that with the lid on with the Mc or no lid

    1. Hi Christina,
      Thank you for your question. Once the vinegar has been added to the TM bowl and you are “resting the curds” it won’t matter whether the lid is on or off. This is just a chance for all the curd to knot together and separate from the whey.
      Happy cooking.
      Julie

  5. Melissa Sinclair says:

    Hello! I’ve made this so many times and have never added the vinegar at step 1….today I started to 🤦‍♀️🤦‍♀️…luckily it was only a splash I think…do you think it will still be okay?!

    1. Oh Dear,
      I don’t think you will have much luck with this, the best you can probably hope for is a low yield of ricotta 🙁
      Sorry to be the bearer of bad news
      Julie

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