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 (480 ml) whole milk
- 2 tbsp (30 ml) vinegar
- 1/4 tsp 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
