Sous Vide Ricotta Cheese

(57)

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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Recipe Temp 175 F / 79.4 C
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Serve up creamy, smooth, tangy cheese easier than ever with your Anova Precision Cooker! Cook the milk, add some vinegar, and get your cheese on.

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 1

      Remove milk from water bath. Carefully unscrew lids if using jars.

    • Step 2

      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 3

      Stir until curds have separated from the whey.

    • Step 4

      Set cheesecloth over fine mesh strainer. Set that over large bowl.

    • Step 5

      Pour through the cheesecloth/strainer. The curds will collect in the cheesecloth.

    • Step 6

      Strain, season with salt, and enjoy!

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175 F / 79.4 C Recipe Temp
Recipe Time
Prep Time