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Sous Vide Ricotta Cheese Recipe

Sous vide ricotta cheese

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In the culinary world, there is an unwritten rule to follow: Don't throw anything away that you don't have to. I-my-friends have lived by that rule professional and personally for most of my culinary life.

My sous vide whipped ricotta cheese recipe is the perfect example of that. Ricotta which literally means "recooked" in Italian, was accidentally discovered during the creation of other cheeses. The excess whey leftover when making cheese is skimmed off and then recooked. The albumin in the whey separates, solidifies and becomes good old ricotta cheese.

This sous vide whipped ricotta cheese recipe doesn't use the whey but uses whole milk. It offers a richer and higher yield than its whey counterpart. The beauty of using the sous vide technique to make sous vide ricotta cheese is the control and precision that sous vide immersion circulators offer. No more constant attention to the heat, fiddling with the gas or electrical knobs to increase or lower temperature. Milk, especially whole milk, can be extremely volatile when heated. It can scorch or boil over at any second, and instantly ruin the ricotta cheese making process. With the sous vide technique, it allows the curds to gently form, free of any agitation in the bag. It's easy, it's consistent and it's almost foolproof.

Note: Garlic in oil is an anaerobic environment and requires proper handling. It is important to add an acid like apple cider vinegar or sherry vinegar to garlic confit to prevent microbe growth and refrigerate for storage.

It should be noted that, because submerging garlic in oil creates an anaerobic environment, it presents a risk for botulism. Clostridium botulinum is a bacteria found in soil, whose spores produce a dangerous toxin under airless (anaerobic) conditions. These spores cannot be destroyed at boiling temperature (this is equally true for sous vide and conventionally cooked confit), so once cooked, this confit should be chilled and either used immediately, or kept refrigerated for no more than 1 week.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Ricotta Cheese Recipe

  • Published: October 22, 2021
  • By Chef Eric Villegas, VacMaster
  • Total Time: 45 to 60 minutes
  • Cooks: 190°F (88°C) for 45 to 60 minutes
  • Serves: 1 to 2 cups

Ingredients for Sous Vide Ricotta Cheese

  • For the Garlic Oil and Puree

  • 12 ounces peeled garlic cloves
  • 3 cups olive oil
  • 1 ounce apple cider vinegar
  • For the Whole Milk Ricotta 

  • 8 cups whole milk
  • 5 tablespoons vinegar distilled
  • 1/2 tablespoon salt, kosher
  • For the Whipped Ricotta 

  • 1 cup sous vide whole milk ricotta
  • 1 tablespoon sous vide garlic oil, see above
  • 1 tablespoon garlic puree, see above
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt, kosher, or to taste
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Cooking Instructions for Sous Vide Ricotta Cheese

For the Garlic Oil and Puree

Preheat the SV1 to 190°F (88°C).

Using the VacMaster bag loader place the garlic cloves, cider vinegar and olive oil in a suitable sized large VacMaster bag. Using a VacMaster Chamber machine carefully vacuum and seal the bag on the minimum vacuum setting.

Gently place the bag in the SV1 and cook for 8 - 10 hours. When ready remove the bag carefully from the SV1 and immediately chill in an ice bath for 30 minutes and refrigerate immediately.

Holding the bag upside down clip off the left or right corner of the bag to facilitate straining out the garlic cloves and oil. Pour the contents through a fine strainer over a large bowl separating the cloves from garlic oil.

The cloves can be kept whole or pureed. The infused oil can be immediately used as is, or packaged and properly refrigerated for future use. It can be kept for no more than a week.

For the Whole Milk Ricotta 

Set VacMaster SV Circulator to 195°F (88°C).

Use the VacMaster Pouch Stand and combine whole milk, vinegar, and salt in an appropriately sized VacMaster bag.

Lower the vacuum sealed bag into the water bath of the circulator and cook for 45 minutes up to 1 hour or until the curds have separated from the whey.

Remove bag from water and let it sit for 10 minutes at room temperature.

Set up a cheesecloth-lined strainer over a bowl. Pour mixture through cheesecloth, catching the curd and drain the whey. Allow the curd to drain for at least 1 hour, up to overnight, refrigerated, depending on how firm your desired texture is. Use as needed.

For the Whipped Ricotta

Combine the ricotta, garlic oil, lemon juice, zest, salt in a food processor with metal blade or a blender.

Blend for 2 minutes or until silky smooth in a food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula.

Use right away or vacuum seal and store in the refrigerator.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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Related Amazing Food Made Easy Articles

All tags for this article: Cheese, ISVA Sous Vide Recipe Collection, Milk, Sodium Citrate Cheese Recipes, Sous Vide Milk, Sous Vide Recipes

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