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How to Make Ricotta Cheese Thermochef Video recipe cheekyricho

2,754 views · Published 8 March 2013 · 5:00 · Indexed 4 November 2026

Channel: cheekyricho cooking · 2013 · Howto & Style

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Video Recipe and Cooking Demonstration For Home Made Ricotta Cheese using only 4 ingredients. The yield for this recipe is approximately 385 grams of moist sweet fresh Ricotta. Ready to enjoy on its own or as part of your favourite recipe. It is delicious warm and makes a mild addition to spicy anti pasta platters. The whey is perfect for poaching meat and vegetables into a delicious light soup. Nothing is wasted. Do give it a try, you will be glad you did.
INGREDIENTS:
1500 grams full cream milk
200 grams cream
50 grams white vinegar
5 grams salt.
METHOD:
Affix the butterfly bar to the blades of the Thermochef  jug and add the milk and cream. Speed 2 for 14 minutes at 90 degrees. I like to use a thermometer to ensure the exact temperature of 90 degrees is reached.
Add the salt.  Now drizzle the vinegar through the MC hole in the lid as the thermochef is running at speed 1 for 1 minute. The milk should start to separate into curds and whey. Allow to sit for another minute or 2 for the curds to consolidate a little, then pour gently into a calico lined sieve, over a large bowl (to catch the whey). Allow to stand for 10 minutes to fully drain. Turn out into a bowl and your fresh home made ricotta cheese is ready to serve.


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