A picture of Microwave Ricotta (really!?!?).

Microwave Ricotta (really!?!?)

Food Hacker
Food Hacker @food_hacker
http://foodreworked.blogspot.com/

I got tired of burning my ricotta when I tried to make it homemade a few times. Now after doing some reading... who says you can't nuke it!

The issue with making fresh Ricotta is that you need to heat it uniformly to near boiling and it will indeed burn on the stove very easily. Then I realized, Microwave is a uniform heat source that does not burn food (milk in case), so we can make fresh skim ricotta (impossible to find usually) and very expensive.

Microwave Ricotta (really!?!?)

I got tired of burning my ricotta when I tried to make it homemade a few times. Now after doing some reading... who says you can't nuke it!

The issue with making fresh Ricotta is that you need to heat it uniformly to near boiling and it will indeed burn on the stove very easily. Then I realized, Microwave is a uniform heat source that does not burn food (milk in case), so we can make fresh skim ricotta (impossible to find usually) and very expensive.

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Ingredients

5-10 Minutes (until milk is steaming)
  1. 1/2 GallonSkim Milk
  2. 2 TablespoonsWhite Vinegar

Cooking Instructions

5-10 Minutes (until milk is steaming)
  1. 1

    Microwave half of the milk in a microwave safe bowl for about 10 minutes.

  2. 2

    Once it starts to steam, add the vinegar. It should start to separate, stir it until it is seperated into a gooey curds and whey.

  3. 3

    Drain it through a Cheesecloth, Coffee Filter, or Nutmilk bag

  4. 4

    Modern technology making some easier, who knew!

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Food Hacker
Food Hacker @food_hacker
on
http://foodreworked.blogspot.com/
Computer Coder by day and food hacker by night. I minimize the calories of food and maximize their nutrition and perhaps even make them easier to cook as a side effect. Currently favorite cooking items are protein powders, Greek yogurt, and pumpkin puree.Currently publishing my experiments..
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