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 ...
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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
Set your Anova Sous Vide Precision Cooker to 175ºF / 79.4ºC
Divide milk evenly between 16 or 32 oz mason jars, (leaving 1/2" of room at top) or a cambro container.
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.
Remove milk from water bath. Carefully unscrew lids if using jars.
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)
Stir until curds have separated from the whey.
Set cheesecloth over fine mesh strainer. Set that over large bowl.
Pour through the cheesecloth/strainer. The curds will collect in the cheesecloth.
Strain, season with salt, and enjoy!