Fresh Ricotta in Five Minutes or Less

Note: Want to know all about homemade ricotta?: Check it out here.

Loading text goes here What's This? OK

Fresh Ricotta in Five Minutes or Less

About This Recipe

Yield:approximately 1/2 cup ricotta cheese
This recipe appears in: The Food Lab: Fresh Ricotta in Five Minutes or Less
Rated:

Ingredients

  • 2 cups whole milk
  • 1/4 teaspoon table salt
  • 2 tablespoons distilled white vinegar or lemon juice

Procedures

  1. 1

    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.

  2. 2

    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. Store in covered container in refrigerator for up to 5 days.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: