Sous Vide Baked Ricotta
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Edge-to-edge perfection. No skill required.
Ingredients for 6
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 172°F (77.8°C).
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Step 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.
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Finishing Steps
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Step 0
Heat oven to 350°F.
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Step 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.
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Step 2
Let the curds drain for at least 10 minutes.
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Step 3
Transfer drained curds to a food processor. Add the eggs, olive oil, salt, and pepper. Process until smooth and fluffy, about 20 seconds.
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Step 4
Divide ricotta mixture between 6 oven-proof ramekins. Bake until golden brown, about 30 minutes. Serve hot.