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Fresh Ricotta



500 g


  • 2 litres full cream milk, I like to use and organic non homogenised one ( raw if possible)
  • 2MC white vinegar, 1/2 cup or a BIG slosh in my measurements
  • 6
    Preparation 2min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Line Rice Basket with muslin and secure with a rubber band, set aside in sink or a bowl

    Heat milk for 10 mins 100 degrees, speed 2 or until the temo is reached.

    Turn of heat tand increase speed to 4 to create a whirlpool.

    Turn speed dial off and quicky pour vinegar though the lid onto the swirling milk. 

    Leave to rest for 2 mins.

    Gently remove the curds with a slotted spoon into your rice basket. You can pour the remaining liquid/whey throught the basket also to collect the last bits of ricotta.

    Leave to drain for 10-20 mins. I usually place the rice basket into the empty TM bowl for this time and try to suspend the muslin cloth by tying it over a chop stick so more water can drain formt he ricotta.


    Usually I cant resist eating some of the warm ricotta sprinkled with olive oil and salt.


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