Fresh Homemade 5 Minute Ricotta Cheese

Note: Ultra-Pasteurized milk may produce a lower yield with a slightly different texture than regular milk. Due to differences in microwaves, cooking times may vary. For best results, use a thermometer & check milk frequently. This recipe can easily be doubled or tripled by using a larger liquid measuring cup & adding approximately 2 minutes of cooking time for each additional 2 cups of milk. For ideal resting times, please refer to the main article. Ricotta can also be made on the stovetop by heating milk in non-reactive pan over medium-low heat, stirring frequently & scraping bottom to prevent scorching until lightly bubbling before adding lemon juice & proceeding with recipe as instructed.

2 cups whole milk
1/4 tsp table salt
2 Tblsps lemon juice or distilled white vinegar
Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels & set over large bowl. Combine milk, salt, & 1 tablespoon 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, add the other Tblsp of vinegar or lemon juice & microwave for 30 seconds longer. Repeat until fully separated.

Using  a slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, & allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Source
Goodeater Collaborative

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