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.