Sous Vide Ricotta Cheese
By lorik
Makes 2 cups
Be sure to use whole milk; milk with other fat percentages will not work as well for this recipe. For more about sous vide cooking, refer to our sous vide guide.
Sous Vide Temperature 190°F/88°C
Sous Vide Time 30 minutes
Active Cooking Time 1 hour, plus chilling time
1 Picture
Ingredients
- 8 cups whole milk
- 5 tablespoons distilled white vinegar
- 1 teaspoon salt
Preparation
Step 1
1. Using sous vide circulator, bring water to 190°F/88°C in 7-quart container.
2. Whisk together milk, vinegar, and salt in large bowl. Pour mixture into 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until mixture is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook until milk mixture fully separates into solid curds and translucent whey, about 30 minutes. If curds have not separated, cook for additional 10 minutes.
3. Remove bag from water bath and let milk mixture cool for 10 minutes. Meanwhile, set colander over large bowl and line with double layer of cheesecloth. Gently pour cooled milk mixture into prepared colander. Let drain, stirring occasionally, until whey has drained from edges of cheese but center is still very moist, about 30 minutes. Discard drained whey. Gently transfer cheese to now-empty bowl. Stir well to break up large curds and incorporate remaining whey. Cover and refrigerate until fully chilled, about 2 hours.
TO MAKE AHEAD: Ricotta can be refrigerated for up to 5 days; stir to recombine before using.
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