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!
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
Cook: Add milk to a microwave safe bowl, then microwave on high for 3 to 5 minutes (if you have a kitchen thermometer, milk should reach between 185°F and 200°F).
Curdle: Add vinegar or lemon juice, stirring briefly to combine. Let sit undisturbed for 1 to 2 minutes. Milk should separate into white curds and yellowish liquid (test it by dragging a spoon through the bowl). If milk doesn’t curdle and the liquid is still white, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.
Strain: Lay a clean cloth or sturdy paper towel in a wire mesh sieve, and set over a large bowl. Pour the milk mixture into the sieve to strain out the liquid whey. 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, strained for just a few minutes). Stir salt into ricotta when finished straining.
Notes
Store ricotta in an airtight container in the fridge for 4 to 5 days.
Use the leftover liquid whey as a protein boost in smoothies! (This is why we don't add the salt until last, so your whey doesn't get salty and can be added to sweet or savory dishes.)