Thermomix Homemade Ricotta (fresh) – Whole Milk

Here is Jan Fozard’s recipe for Homemade Ricotta as promised!! So many ways to enjoy this Ricotta but I think one of the best is to turn it into Jan’s Ricotta Gnocchi which is posted in the previous post πŸ™‚

Ricotta (fresh) – Whole Milk in the Thermomix

Ingredients:

2 litres whole pasteurized milk
1 teaspoon salt
1 MC whipping cream
1 MC white vinegar

TM31 Method

1. Put milk, salt and cream into the bowl, cook
18 minutes, 100 degrees, speed 2.
2. Turn thermomix to speed 4 NO HEAT. Add the vinegar pouring in quickly and turn off machine immediately.
3. Leave to rest for 10 minutes.
4. Pour the ricotta into a lined sieve carefully and let sit for 10 – 20 minutes to drain.
5. Cool and use as required.
Yield = 500 g cheese

Ricotta

Please note that this site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. We assume no liability in any capacity, including in terms of ingredient quantities used, success of the recipes, damage to your machine or person. Please always be aware of your own machine’s capabilities and observe the safety instructions in the Thermomix instruction manual at all times.

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About Simone's Thermomix Essentials

Thermomix is a life changing kitchen appliance and I truly believe everyone should have one on their kitchen bench. This blog is the place that I store all my recipes, newsletters and Thermomix news to share with all those that have a Thermomix, want a Thermomix or just want a bit more Thermomix information. I hope you enjoy this blog which was put here just for YOU!
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22 Responses to Thermomix Homemade Ricotta (fresh) – Whole Milk

  1. Kitchen Cici says:

    Looks absolutely delicious!

  2. G’day! This Simone is on my list to do!
    Cheers! Joanne

  3. Alice says:

    Hi. Is whipping cream thickened cream?

  4. Sue says:

    Making this today, what do,you do with the liquid after straining?

  5. Cindy C says:

    Made this tonight and it worked brilliantly! Creamy and delicate flavour, texture identical to store bought ricotta but better!
    Do you use the whey for anything else afterwards?

    • It is a fabulous recipe Cindy, isn’t it! I love it! You can use the whey for different things such as adding to smoothies, using it instead of water when making bread or even watering it down and sprinkling on your garden. A google search of “uses for whey” will no doubt give you lots of inspiration πŸ™‚ Let us know if you find any exciting uses for the whey!! Have fun x

  6. Nadine says:

    Thanks so much! The cheese is wonderful, and I love that I can use the whey afterwards! Nadine

  7. Shelley says:

    Hi, is there a reason for using pasturised milk? If I only have unpasteurized do I need to pasturise first? Tia!

  8. Lisa says:

    Hi, Have you tried halving this recipe? Cheers Lisa

  9. GABRIELLA Unsen says:

    Hi Simone
    Probably a silly question but how much is MC?
    Gabriella

  10. Beth says:

    Brilliant! Thank you Simone. I used A2 thickened cream because whipping cream is not available in A2 milk. It turned out great. Now to make lasagne today…I have been missing that since finding out I need to be using A2 milk…no longer do I need to miss out!

  11. Heather says:

    Just saw homemade ricotta on MKR thought it would be complicated. But looking at your great recipe in Thermomix it sounds fantastic going to try it tomorrow. Thank you so much for posting it

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