Fresh Ricotta Cheese Sous Vide


(Courtesy of Violet Willis, Kilby Ridge Farm, Dennysvile, ME)


  • 3 quarts fresh milk (goat, cow, sheep, or combo)
  • 6 ounces (180 ml) vinegar

Fresh ricotta cheese, made sous vide with SousVide Supreme!


  1. Fill and preheat the SousVide Supreme water oven to 172F/78C.
  2. Put the milk into a large (gallon/3.8 liter) zip closure cooking pouch; use the Archimedes Principle to remove most of the air and zip the seal.
  3. Submerge the pouch in the water bath and cook for 30 minutes until the milk is heated through.
  4. Open the pouch and add the vinegar. Stir gently and reseal the pouch.
  5. Continue to cook in the pouch for 15 minutes more.
  6. Remove the pouch from the water bath, open, and collect the curd that has floated to the top with a slotted spoon.
  7. Transfer the curd to a fine mesh sieve or colander, lined with four layers of cheesecloth and let it drain for about an hour.
  8. Enjoy the fresh cheese warm with a drizzle of honey or transfer to a tightly sealed container and refrigerate for several days.
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