MICROWAVE RICOTTA
Make your own ricotta in your microwave! Store-bought ricotta is loaded with gums and additives to keep it from separating... but it inevitably will when heated, leaving you with gritty pellets of cheese floating in water... in the middle of your lasagna. Make your own ricotta (technically, this is a type of paneer, but who's counting?) in less than 5 minutes in the microwave. Lemon juice will add a noticeable citrus tang, which is nice for sweet pastry, but may not be ideal for savory applications. Also, lemon juice may need as much as an extra 2 tsp. Milk becomes more acidic as it ages and may need less coagulant, so if your milk is less than fresh, reduce the acid a bit. UHT-treated milk (the kind that comes in boxes, or any organic milk) will give less-than-ideal results (smaller yield, and sticky curds). Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/cU38G1
Provided by DrGaellon
Categories Cheese
Time 4m
Yield 3/8 cup, 2 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 149.5, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 389, Carbohydrate 11.2, Sugar 12.9, Protein 7.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #healthy #5-ingredients-or-less #eggs-dairy #easy #microwave #kosher #vegetarian #cheese #dietary #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #equipment #number-of-servings
You'll also love
Atauwou Barrett
[email protected]I love this recipe! The ricotta cheese is so smooth and creamy. I've used it in lasagna, ravioli, and even just spread on crackers. It's always delicious.
Ariel Lossett
[email protected]This is a great recipe for ricotta cheese. It's easy to make and the ricotta cheese turns out delicious.
Joseph Ross
[email protected]I tried this recipe and the ricotta cheese turned out great! It was smooth, creamy, and had a nice tangy flavor. I used it to make lasagna and it was delicious.
Adnan Sahotra
[email protected]I'm so glad I found this recipe. I love ricotta cheese, but I always thought it was too difficult to make at home. This recipe is so easy and quick, and the ricotta cheese turns out perfectly. I've used it in lasagna, ravioli, and even just spread on
Lily Skef
[email protected]This is the best ricotta cheese recipe I've ever tried. It's so easy to make and it turns out perfectly every time. I've used it in lasagna, ravioli, and even just spread on crackers. It's always delicious.
Binaya dahal
[email protected]I love this recipe! It's so easy and quick, and the ricotta cheese always turns out perfectly. I've used it in lasagna, ravioli, and even just spread on crackers. It's always delicious.
Sibongiseni Dlalisa
[email protected]This recipe is so easy to follow and the ricotta cheese turns out great. I've used it in lasagna, ravioli, and even just spread on crackers. It's always delicious.
Bluejay Olivas
[email protected]I followed the recipe exactly and the ricotta cheese turned out perfectly. It was smooth, creamy, and had a nice tangy flavor. I used it to make lasagna and it was delicious.
Robert Nukho
[email protected]This recipe is a game-changer! I love ricotta cheese, but I always thought it was too difficult to make at home. This recipe is so easy and quick, and the ricotta cheese turns out perfectly. I've used it in lasagna, ravioli, and even just spread on c
Isabella Espejo
[email protected]This is a great recipe for a quick and easy ricotta cheese. It's perfect for when you need a last-minute ricotta fix. The ricotta cheese turned out smooth and creamy, and it had a nice mild flavor.
Zeeshankhanleghari Zeeshanleghari45
[email protected]I was skeptical that this recipe would work, but I was pleasantly surprised. The ricotta cheese turned out great! It was smooth and creamy, and it had a nice tangy flavor. I used it to make a ricotta pie and it was delicious.
Same Aurelus
[email protected]I've made ricotta cheese in the past using traditional methods, but this microwave method is so much easier and faster. The ricotta cheese turned out just as good, if not better, than the traditional method. I'll definitely be using this recipe again
Rakesh Rai
[email protected]This is the easiest way to make ricotta cheese! I had never made it before because I thought it would be too difficult, but this recipe is so simple and quick. I love that I can make it in the microwave in just a few minutes. The ricotta cheese turne