By: Chef Laura Bonicelli
My Microwave Ricotta recipe is a quick and easy method for having fresh and delicious homemade ricotta ready to use – in minutes.
Make my”Microwave Ricotta” for fresh ricotta in minutes!
I make ricotta every other week. I have used the same recipe for years. It yields about 1 quart and a half of ricotta – which I usually use up reasonably quickly. But, there are times when I am not up for the big production, and I only need a small amount. Microwave Ricotta is the perfect solution for those instances. (My Sweet Pea Ricotta Bruschetta is a perfect example a recipe that only needs about 1/2 cup of ricotta.)
The ingredient list is so simple. For that matter, so is the process. You do need to use whole milk. Ultra-pasteurized milk will not form a curd because it lacks bacteria. Plain yogurt has additional bacteria, and the acidic lemon juice causes the reaction to separate the curd from the whey.
About the Recipe
Once you’ve mixed the milk with the yogurt, lemon juice, and a little salt, you microwave the mixture on high for 4 minutes. At that point, you’ll see curd forming. I like to give it a gentle stir and let it sit for 10 to 15 minutes. At this point, you have ricotta, but it needs time for the curds to solidify. You’ll get more ricotta if you wait before you strain it.
There may not seem much of a difference between these two pictures, but the ricotta curd is beneath the surface – so it’s not apparent.
I like to lift the curd out with a small strainer. I set the curd in a cheese strainer bag or a cheesecloth-lined colander or medium-sized strainer over a bowl. After I lift out as much curd as I can, I gently pour the rest of the whey through the bag to collect as much curd as I possibly can. The yield in this recipe is about 1/2 cup. I love using it for my Sweet Pea Ricotta Bruschetta and my Spring Pea Salad.
I hope you love making Microwave Ricotta! Buon Appetito!
For more recipes like this: Join the Club!
Just looking for a place to start: Here’s a good place to begin.
Step by Step Instructions
More Recipes
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils
Pappardelle with Asparagus, Mushrooms, and Pea Tendrils Elevate your pasta game with Pappardelle featuring a medley of asparagus, mushrooms, and pea tendrils, creating a delectable and vibrant dish. 3 tablespoons unsalted butter3 tablespoons extra-virgin olive oil6...
MM-Green Summer Squash Salad
Take me to the lesson... MM-Green Summer Squash Salad Summer Squash Salad is a beautiful light salad with great texture and zing. 3 tablespoons rice wine vinegar2 tablespoons lemon juice1 tablespoon Dijon Mustard1 small shallot (minced)1/2 teaspoon Kosher salt=====2...
Summer Cherry Tomato Tart
By: Chef Laura Bonicelli Inspired by the beautiful cherry tomatoes my daughter and son-in-law grow and give me every year, I wrote this This Summer Cherry Tomato Tart recipe. It combines fresh, juicy tomatoes with a tangy mustard coulis, baked in a flaky, buttery...
Recent Comments