Sous Vide Ricotta
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
1 quart whole milk
1 ounce lemon juice
1 ounce white vinegar
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Instructions
Combine the milk, lemon juice, and white vinegar in Vacuum Bag. Remove the air using the Vacuum Pump.
Place the bag in Sous Vide Bath set to 173°F and cook for 45 minutes.
Remove the Vacuum bag and carefully strain the mixture through cheesecloth to separate the ricotta from the whey.
Whey to go – you just made fresh ricotta!
Chef's Tips
Save the leftover whey. It can be used to tenderize meat or add depth to sauces and soups.
