Sous Vide Whipped 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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Anova
Pro-level cooking techniques made simple.
Ingredients for 4
2 quarts whole milk
6 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
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
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 1
Let the curds drain for at least 10 minutes.
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Step 2
Transfer drained curds to a food processor. Add the olive oil and salt. Process until smooth and fluffy, about 20 seconds. Serve immediately or refrigerate for up to one week.