Sous Vide Ricotta Cheese

Introduction

Sous vide ricotta cheese offers unmatched creaminess and a delicate texture you simply can’t achieve with traditional stovetop methods. Using the gentle, precise heating of sous vide, you get consistently silky, luscious ricotta every single time. This simple process is perfect for anyone seeking restaurant-quality homemade cheese with minimal effort and no specialized cheesemaking equipment.

If you want uncompromising freshness in your lasagna, desserts, or on a piece of toasted bread with a drizzle of honey, this is the ultimate upgrade.

Why Make Ricotta Cheese Sous Vide?

Making ricotta with the sous vide method gives you complete control over temperature, virtually eliminating the risk of overcooking or curdling your milk. The result is a tender, spreadable cheese that blows away anything you can buy pre-packaged. It’s easy, virtually foolproof, and far less messy — just seal, submerge, and let technology work its magic.

Prep Tools for Seamless Sous Vide Ricotta

Start by assembling a few kitchen essentials to make the process smooth and cleanup easy. You’ll want a reliable thermometer for verifying precise milk temperature; the ThermoPro TP19H Digital Meat Thermometer for Cooking ensures complete accuracy. For measuring out your ingredients, a Amazon Basics Digital Kitchen Scale with LCD Display guarantees the perfect ratio of milk, cream, and acid every time.

When it comes to draining your finished curds, speeding up the process is a breeze with a sturdy Reynolds Kitchens Brown Parchment Paper Roll lined cheesecloth in your strainer for easy cleanup.

How to Prepare and Cook Sous Vide Ricotta Cheese

Making sous vide ricotta couldn’t be simpler. Combine fresh whole milk, a splash of cream (for richness), and an acid (like lemon juice, vinegar, or citric acid) in a large mason jar or vacuum-seal bag.

Seal the container tightly and set your sous vide water bath to a precise 185°F (85°C). Submerge the jar or bag, and let it gently heat — no stirring or hovering required. After about 60–90 minutes, the curds begin to separate beautifully from the whey.

Pour the mixture through a fine-mesh strainer lined with parchment and let it drain until you reach your ideal creaminess. Chill, stir in a touch of salt if you like, and your ricotta is ready to eat.

Serving and Storing Your Sous Vide Ricotta Cheese

Enjoy your freshly made ricotta on toasted baguette slices, swirl it into pasta, or spoon over roasted vegetables. For a crowd-pleasing appetizer, scoop the cheese into a Bentgo Salad Container for serving alongside crisp crudités or fruit.

Store any leftover ricotta in Rubbermaid Brilliance Food Storage Containers — the airtight seal keeps your cheese extra fresh in the refrigerator for up to 5 days.

Nutrition and Serving Size

This recipe yields roughly 1.5 to 2 cups of ricotta, enough for about 6–8 generous servings. Each serving contains approximately 120–150 calories, depending on the fat content of your milk and how thoroughly you drain your curds. Rich in calcium and protein, it’s a healthful addition to any meal.

Ultimate Creamy Sous Vide Ricotta Cheese (Recap)

Sous vide ricotta transforms simple, fresh ingredients into a decadent yet light cheese, perfect for both savory and sweet dishes. Its pure flavor and endlessly creamy texture make it an unbeatable addition to your homemade repertoire.

Instructions

1. Fill a large pot or your sous vide container with water and preheat the sous vide machine to 185°F (85°C).
2. In a large mason jar or vacuum-seal bag, combine whole milk, cream, and your acid of choice. Stir gently to mix. Add sea salt if desired.
3. Seal the jar finger-tight (for jars) or vacuum seal your bag, ensuring the mixture is in a single layer for even heating.
4. Submerge the jar/bag in the water bath and cook for 60–90 minutes until curds have formed.
5. Line a large colander with a double thickness of Reynolds Kitchens Brown Parchment Paper or cheesecloth, and set over a bowl.
6. Pour or scoop out the curds and whey into the lined colander, letting them drain for 15–30 minutes, depending on your preferred texture.
7. Spoon the finished ricotta into a bowl, stir, and taste for seasoning. Serve immediately, or chill for later use.

Cook and Prep Times

Prep Time: 5 minutes

Cook Time: 60–90 minutes

Total Time: 70–100 minutes (depending on draining time)

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With effortless technique, restaurant-quality results, and unmatched flavor, sous vide ricotta cheese is bound to become a kitchen staple you’ll return to again and again.