I love to make homemade ricotta cheese. Not only is homemade so much nicer than store bought ricotta, I also feel a great sense of satisfaction from turning milk into cheese. It feels like kitchen magic, when the milk congeals to form a raft of beautiful fluffy ricotta curds.
Believe it or not, making ricotta cheese is a cinch! I have included a Youtube video below to show you just how easy it is.
The ingredient list contains only two item, milk and vinegar. The milk is heated, once it hits 98-99 degrees, (195 Fahrenheit) the vinegar is used to curdle the milk. What could be easier?
I’m pleased you asked that question! I have always made my ricotta on the stove top. Using this method I would simple stir the milk as it heated. I used a thermometer to watch the milk temperature rise. Â Once the milk reached 98 degrees I would remove it from the heat and stir through the vinegar.
Now I have a new method for making ricotta cheese in the Thermomix. It makes the simple method above even easier!! The process is very much the same. I simply add the milk to the Thermomix bowl. Set the Thermomix timer for 15 minutes at a temperature of 98 degrees (195 Fahrenheit) and walk away. When the timer goes off I run to the Thermomix to add the vinegar before the milk cools. I stir it once by hand and allow the curds to net. Job done!
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.
When you’re making ricotta you can use regular fresh milk. I like to make sure I always have full cream UHT milk in the pantry for ricotta. The reason for this is that it’s cheaper, plus when I’m heating the milk I am starting from room temperature. I have founds that two litres of full cream milk will make between 400 – 500gm of ricotta cheese. The milk does need to be full cream as it’s the milk solids which produce the ricotta cheese.
Whether you use the stove top method or the Thermomix ricotta method you are guaranteed beautiful ricotta cheese. I promise once you’ve made your own homemade ricotta you will never be tempted to purchase one of those tiny tubs of grainy ricotta again.
I made this batch of ricotta because I needed a filling for my homemade ravioli. I will share that recipe with you shortly. In the meantime please have a go at homemade ricotta cheese.
Don’t forget to pin the recipe for later.