Preparation info

  • Serves:

    2 to 4

    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About


For Sous Vide Ricotta

  • 3 quarts (12 cups) whole milk
  • cup white vinegar


For the Sous Vide Ricotta

Preheat sous vide bath to 172°F (77.8°C).

In a gallon Ziploc freezer bag, combine whole milk and vinegar. Stir or massage bag gently to combine.

Using the water displacement method, seal bag and place into preheated water.