Sous Vide Baked Ricotta

Baked ricotta is one of our favorite snacks on a perfect day. To really add a twist, drizzle it with honey and truffle oil before serving with toast points.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:50

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• 2 quarts whole milk
• 6 tablespoons white wine vinegar
• 2 large eggs
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons smoked salt
• 1 teaspoon freshly ground smoked black pepper

Directions

1. Set the Anova Sous Vide Precision Cooker to 172°F (77.8°C).
2. Combine the milk and vinegar in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. Heat oven to 350°F.
2. When the timer goes off, remove the bag from the water bath. Skim the curds from the top of the bag and place in a strainer lined with cheesecloth. Discard remaining liquid.
3. Let the curds drain for at least 10 minutes.
4. Transfer drained curds to a food processor. Add the eggs, olive oil, salt, and pepper. Process until smooth and fluffy, about 20 seconds.
5. Divide ricotta mixture between 6 oven-proof ramekins. Bake until golden brown, about 30 minutes. Serve hot.