Homemade Ricotta

Author

Butter Wilkinson

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 175F / 79.4C

Ingredients

• 1 gallon milk
• 1 cup white vinegar
• Salt
• Maldon finishing sal
• Herbs

Directions

1. Set your Anova Sous Vide Precision Cooker to 175.0ºF / 79.4ºC.
2. Add milk, vinegar and generous amount of salt into a 2 gallon ziploc or Rubbermaid container
3. Cheese curds will naturally separate from the whey
4. Line your cheese shaped strainer of choice with cheese cloth and spoon in curds. Pack according to preference. The more pressure you add, the firmer it will become.
5. Perfect for a party
6. Perfect summer salad or dip. Just add herbs, vegetables of your choice. Maldon salt and olive oil to taste. Can also add honey and fruit.

1. Perfect for a party centerpiece
2. Perfect for summer salad, just add fresh herbs and veggies of your choice. Can also be breakfast or dessert by adding honey and fruit.