Food recipes
Microwave Ricotta
Microwave Ricotta
Ingredients:
Milk
Salt
Lemon juice
Directions:
1. Moisten 4 layers of cheesecloth or two layers of food-safe paper towels and lay into a colander set over a bowl.
2. Combine milk, salt and vinegar or lemon juice in a 4-cup glass bowl or measuring cup.
3. Microwave on high until bubbles form around the edge, 2-4 minutes.
4. (An instant read thermometer should read 165-170°F).
5. Remove from microwave and stir gently for 5 seconds; solid white curds should separate from translucent whey.
6. If not, microwave up to 30 seconds more (if using lemon juice, add an extra 1-2 tsp before reheating).
7. Transfer curds to lined colander using a slotted spoon or wire-mesh skimmer.
8. Cover exposed curds with a layer of plastic wrap and refrigerate until desired texture is achieved (see next step).
9. The whey may be used for bread-making or for enriching a garden.
10. 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.
11. 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.
Ingredients:
Milk
Salt
Lemon juice
Directions:
1. Moisten 4 layers of cheesecloth or two layers of food-safe paper towels and lay into a colander set over a bowl.
2. Combine milk, salt and vinegar or lemon juice in a 4-cup glass bowl or measuring cup.
3. Microwave on high until bubbles form around the edge, 2-4 minutes.
4. (An instant read thermometer should read 165-170°F).
5. Remove from microwave and stir gently for 5 seconds; solid white curds should separate from translucent whey.
6. If not, microwave up to 30 seconds more (if using lemon juice, add an extra 1-2 tsp before reheating).
7. Transfer curds to lined colander using a slotted spoon or wire-mesh skimmer.
8. Cover exposed curds with a layer of plastic wrap and refrigerate until desired texture is achieved (see next step).
9. The whey may be used for bread-making or for enriching a garden.
10. 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.
11. 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.
Printed from https://recipe.bluelayer.org/recipe/34477/microwave-ricotta