Sous vide ricotta cheese – the way to try making this kind of cream cheese.
Making a creamy, soft and savory homemade cheese is easier than ever if you prepare ricotta using the Sous vide method.
Ingredients
Serves: –+
- Whole milk (not ultra pasteurized) 3.8 liters
- Table vinegar 1 cup
- Freshly ground pepper
- Coarse salt
Method
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Heat a sous vide container of water to 80 ° C.
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Pour milk evenly into jars with double tin lids.
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Close the lids tightly and immerse the milk in a water bath for 1 hour.
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After the time has passed, remove the jars from the water and pour the milk into one container.
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Add a cup of vinegar to the milk. (For those who decided to reduce the portion of milk – 1 tablespoon of vinegar is needed for each cup of milk, i.e. in a 900 ml jar – 4 tablespoons.). Stir the milk until the ricotta separates from the whey.
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Prepare cheesecloth or sieve, place on top of a large bowl and strain the cheese mass. Ricotta will be collected in these gauze or sieve.
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Transfer the finished cheese to a plate and season with spices, you can decorate with herbs.
