Microwavericotta Recipes

HOW TO MAKE RICOTTA CHEESE IN THE MICROWAVE

Steps:

• Mix salt, milk and vinegar together and microwave on high for 4 to 5 minutes. (Depending on the wattage of your microwave- mine is 1100 and was ready at the 4-minute mark.) You could also use a food thermometer to check the temperature of the milk- it needs to reach 165 degrees for the milk curds to separate from the whey.
• Using a fine-mesh sieve or a colander covered with a paper towel or cheesecloth, pour or spoon the curds into the sieve and let drain for 5 minutes.
• Store covered in the refrigerator.

MICROWAVE RICOTTA

Steps:

• Moisten 4 layers of cheesecloth or two layers of food-safe paper towels and lay into a colander set over a bowl.
• Combine milk, salt and vinegar or lemon juice in a 4-cup glass bowl or measuring cup. Microwave on high until bubbles form around the edge, 2-4 minutes. (An instant read thermometer should read 165-170°F). Remove from microwave and stir gently for 5 seconds; solid white curds should separate from translucent whey. If not, microwave up to 30 seconds more (if using lemon juice, add an extra 1-2 tsp before reheating).
• Transfer curds to lined colander using a slotted spoon or wire-mesh skimmer. Cover exposed curds with a layer of plastic wrap and refrigerate until desired texture is achieved (see next step). The whey may be used for bread-making or for enriching a garden.
• 5 minutes drain time will give a soft, almost cream-cheese-like consistency, great for immediate consumption drizzled with olive oil, salt and pepper as a snack or appetizer, or with honey and berries as dessert. 15-20 minutes of draining will give you a cottage-cheese-like consistency good for moist savory applications like lasagna, manicotti, ravioli or spinach dip, for moist sweet things like cheesecake, or for uncooked pastry applications like cannoli filling. 2-24 hours will result in a dry, firm, crumbly curd best for pastries like ricotta pancakes, ricotta gnochi, or tortas.

FIVE MINUTE HOMEMADE RICOTTA

Steps:

• Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl.
• Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure.
• Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer).
• Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.
• Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached.
• Under 5 minutes extremely moist and creamy: Best for immediate consumption, while still warm. For savory applications, drizzle with olive oil, sprinkle with sea salt and black pepper, and serve. For dessert, drizzle warm ricotta with honey, and serve with fruit.
• 15 to 20 minutes small, tender curds with a cottage cheese-like consistency. Moist and spreadable, but not runny. Best for moist savory applications like lasagna or ravioli fillings and dips, or certain uncooked pastry applications, like cannoli filling.
• 2 hrs to overnight (in fridge) firm, dry, crumbly curds that can easily be molded into firm shapes. Best for pastry, such as ricotta pancakes, ricotta gnocchi, or ricotta tortas.
• Store in covered container in refrigerator for up to 5 days.