Sous Vide Ricotta Cheese

Serve up creamy, smooth, tangy cheese easier than ever with your Anova Precision Cooker! Cook the milk, add some vinegar, and get your cheese on.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 175F / 79.4C

Ingredients

• 1 gallon whole milk (Do not use UHT or UP Pasteurized for this)
• 1 cup white vinegar
• Kosher salt to taste
• Cheesecloth/fine mesh strainer

Directions

1. Set your Anova Sous Vide Precision Cooker to 175ºF / 79.4ºC
2. Divide milk evenly between 16 or 32 oz mason jars, (leaving 1/2" of room at top) or a cambro container.
3. If using jars, close lids finger tight and place milk in water bath. If you use a cambro, submerge until water line covers milk. Sous vide for 1 hour.

Finishing Steps

1. Remove milk from water bath. Carefully unscrew lids if using jars.
2. For each cup of milk, add 1 tablespoon of vinegar to the jar (16oz jars get 2 tablespoons, 32 oz jars get 4 tablespoon, 1 gallon jar gets the whole cup, etc)
3. Stir until curds have separated from the whey.
4. Set cheesecloth over fine mesh strainer. Set that over large bowl.
5. Pour through the cheesecloth/strainer. The curds will collect in the cheesecloth.
6. Strain, season with salt, and enjoy!