Whole Milk Ricotta
- Total Time: 5 minutes
- Yield: 2 servings 1x
Description
Enjoy fresh, homemade ricotta cheese in just five minutes with this simple microwave method.
Ingredients
Units
Scale
- 2 cups whole milk
- 2 tablespoons vinegar
- 1/4 teaspoon kosher salt
Instructions
- Combine the whole milk, vinegar, and kosher salt in a four-cup, microwave-safe bowl.
- Microwave the mixture on high for three minutes, or until an instant-read thermometer reads 165°F.
- Remove the bowl from the microwave and stir the mixture gently for five minutes.
- Allow the ricotta to sit for a few minutes to let the curds fully form.
- Carefully pour the mixture through a fine-mesh sieve or cheesecloth to separate the curds from the whey.
- Let the ricotta drain for a few minutes until it reaches your desired consistency.
- Transfer the fresh ricotta to a container and store it in the refrigerator until ready to use.
Notes
Low fat or skim milk should not be substituted for the whole milk in this recipe. This recipe can be doubled successfully. Heat the milk in 30-second increments to prevent it from boiling. Store the ricotta in an airtight container in the refrigerator for up to three days.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Basics
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 12 grams
- Sodium: 250 mg
- Fat: 8 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 8 grams
- Cholesterol: 30 mg
