Ricotta
So much nicer than shop bought and so easy to make. Its creamy texture and mild taste make it a Thermomix staple that you will be making again and again!
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Ingredients
- 2 litres full cream milk
- 70 grams white vinegar
- 1 tsp salt optional
Instructions
- Add milk and salt to TM bowl and heat 12mins/90℃/speed 2. If you are using milk from the fridge it may take longer - heat until it reaches 90℃
- Once the milk reaches 90°C, add vinegar, drizzling it around the bowl. Stir 1 min/speed 1. The milk should start to curdle.
- Leave in TM bowl, undisturbed for 20 mins to allow separation between the whey and curds.
- Using a slotted spoon or small sieve, gently remove curds into a cheesecloth or chux lined colander, placed atop a large bowl. Allow to drain for approx. 10 mins or longer if you want a dryer ricotta.
- Use as needed.
Notes
Please read supporting notes in main post @collettesthermiekitchen