FRESH RICOTTA
IN 5 MINUTES OR LESS
MAKES ABOUT 1 CUP
4 cups whole milk
½ teaspoon table salt
¼ cup distilled white vinegar or lemon juice (from 2
lemons)
Line a colander with four layers of cheesecloth or two
layers of food-safe paper towels and set over a large
bowl. Combine the milk, salt, and vinegar in a
microwave-safe 2-quart liquid measure and microwave
on high until lightly bubbling around the edges, 4 to 6
minutes; the milk should register about 165°F on an
instant-read thermometer. Remove from the microwave
and stir gently for 5 seconds. The milk should separate
into solid white curds and translucent liquid whey. If not,
microwave for 30 seconds longer and stir again. If
necessary repeat until fully separated.
- Using a slotted spoon or wire skimmer, transfer the curds
to the prepared colander. Cover the exposed top with
plastic wrap and allow to drain until the desired texture is
reached. Leftover ricotta can be stored in a covered
container in the refrigerator for up to 5 days.
VARIATION
You can make this recipe on the stovetop instead of the