Ricotta Cheese
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Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 1
8 cups whole milk
5 tablespoons distilled white vinegar
1 teaspoon salt
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 190.0ºF / 87.8ºC.
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Step 2
Bring water to 190F in 7 qt container
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Step 3
Whisk together milk, vinegar and salt in large bowl. Pour mixture into 1 gallon zipper bag. Place into water bath and release rest of air/bubbles. Cover and cook until mixture fully separates into solid curds and translucent whey, about 30 min. Can go additional 10 min if curds haven’t separated.
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Step 4
Take bag out of water bath and let cool for 10 min. Meanwhile, set colander over large bowl and line w double layer cheese cloth. Gently pour cooled mixture into prepped colander. Let drain, stirring occasionally until whey has drained from edges of cheese but center is still very moist, about 30 min. Discard drained whey. Gently transfer cheese to empty bowl, stir well to break up large curds and incorporate remaining whey. Cover and refrigerate until fully chilled about 2 hrs.
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Step 0