5 Minute Microwave Ricotta

This 5 Minute Microwave Ricotta Cheese recipe shows you how easy it is to make creamy, delicious homemade ricotta cheese, without special equipment or lots of time! You just need a microwave, some milk, salt, and a lemon.

The school year has arrived! While I was slightly dreading the thought of having to spend another year commuting into the middle of the country, the Dutch Silicone Valley of food (aka farmland that happens to house my university and a few multinational food corporations), I managed to spend the entire second day of school playing with chocolate custard, so I guess it’s not half bad.

This year will mainly be spent working on my master’s thesis, which will more or less be all about said chocolate custard (but obviously a bit more science-y than that). So in the name of science, today I’m sharing a chemistry-fueled kitchen hack for making microwave ricotta cheese!

This microwave homemade ricotta is perfect if you have a recipe that calls for a little ricotta and you don’t want to buy (and end up wasting) a whole package.

But seeing as how ricotta is our spotlight ingredient, we’ll be rolling out a few more tasty ricotta recipes in the coming two weeks (meaning you’ll have plenty of reasons to use that spare ricotta you have in your fridge!)

Recipes to use this homemade ricotta in

• Herby Ricotta Stuffed Peppers
• Blueberry Ricotta Galette
• Savory Butternut Beet Galette

5 Minute Microwave Ricotta

This 5 Minute Microwave Ricotta Cheese recipe shows you how easy it is to make cheesy, delicious homemade ricotta cheese, without much equipment or time!

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Course: Appetizers, Snacks

Cuisine: Italian

Keyword: homemade ricotta, microwave ricotta

Diet: Gluten-Free, Low Carb, Vegetarian

Occasion: Game Day

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep: 2 mins

Cook: 3 mins

Total: 5 mins

Servings: 1 cups

Calories: 307kcal

Author: Sarah Bond

4.67 from 3 votes

INGREDIENTS

• 2 cups whole milk 473 mL
• ¼ cup lemon juice or white vinegar 60 mL
• 1 tsp salt

INSTRUCTIONS

• Cook: In a microwave safe bowl, stir to combine milk, lemon juice or vinegar, and salt. Microwave on high for 3 to 5 minutes. When milk is bubbling at the edges and you can see the milk has curdled, remove from the microwave. If milk doesn’t curdle, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.
• Strain: Set two layers of paper towels in a wire mesh sieve, and set over a large bowl. Gently pour the milk mixture into the sieve to strain out the liquid. You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be, though I like it fresh and warm.

NUTRITION

Serving: 0.5cups (note, this includes the whey, which you will likely not consume) | Calories: 307kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 9.5g | Cholesterol: 49mg | Sodium: 2530mg | Potassium: 774mg | Sugar: 27g | Vitamin A: 850IU | Vitamin C: 38.8mg | Calcium: 430mg | Iron: 0.2mg

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I first published this recipe on Amanda’s Cookin’.