Sous Vide Ricotta Cheese
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 Oreg ...
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
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
-
Step 1
Set your Anova Sous Vide Precision Cooker to 175ºF / 79.4ºC
-
Step 2
Divide milk evenly between 16 or 32 oz mason jars, (leaving 1/2" of room at top) or a cambro container.
-
Step 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
-
Step 0
Remove milk from water bath. Carefully unscrew lids if using jars.
-
Step 1
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)
-
Step 2
Stir until curds have separated from the whey.
-
Step 3
Set cheesecloth over fine mesh strainer. Set that over large bowl.
-
Step 4
Pour through the cheesecloth/strainer. The curds will collect in the cheesecloth.
-
Step 5
Strain, season with salt, and enjoy!