Sous Vide Whipped Ricotta

Homemade ricotta is surprisingly easy with the Anova Sous Vide Precision Cooker, but the secret to fluffy texture is whipping it with olive oil in a food processor at the end. We recommend serving it with honey and white truffle oil on toasted baguette.

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: 00:30

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• 2 quarts whole milk
• 6 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

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. 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.
2. Let the curds drain for at least 10 minutes.
3. Transfer drained curds to a food processor. Add the olive oil and salt. Process until smooth and fluffy, about 20 seconds. Serve immediately or refrigerate for up to one week.