Who wants to learn how to make homemade ricotta cheese?
What if it only takes 10 minutes?
And the only equipment you need is a microwaveable bowl, spoon, and colander?
Are you in?
Homemade ricotta in 10 minutes? Made in the microwave? I’m not sure that would work.
But these magazines test their recipes before publishing, so it has to work, right?
Sunday afternoon, I put it to the test with a few of my own changes.
I started with 2 cups of skim milk, 1/2 cup of plain greek yogurt, and 2 tsp of apple cider vinegar.
Mix that together in a large microwave safe bowl and heat on high for 4 minutes.
Once the 4 minutes are over, it won’t look like much has changed.
But then – the magic happens.
While stirring, you’ll be able to see the curds separating from the liquid whey.
I stirred mine for about 2-3 minutes, slowly, until there was about a half cup of curds.
Once the curds have separated, pour the mixture into a colander lined with cheesecloth (or, if you’re me, a few layers of paper towels or coffee filters).
Let the liquid drain off the cheese for 3-4 minutes.
When the cheese is ready and the liquid is drained off, scrape out of the bowl and add your seasonings.
For this first batch, I added about a 1/2 tsp of salt and 1 Tbsp of fresh rosemary.
So easy, right?
I have a feeling I won’t be buying ricotta anymore. This was so delicious and fast to make.
Since this recipe is so exciting (and possibly life changing), I’ll wait until later to show you what we did with it.
10 Minute Rosemary Ricotta Cheese
Inspired by and Adapted from Cooking Light’s Linguine and Quick Lemon Ricotta recipe
Makes: Roughly 1/2 cup of cheese
- 2 cups skim milk
- 1/2 cup plain greek yogurt
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 1 Tbsp fresh rosemary, chopped
- Add milk, yogurt, and vinegar to large microwave safe bowl. Stir together.
- Heat milk mixture in microwave on high for 4 minutes.
- Remove and stir, slowly, for 2-3 minutes until the curds start to separate from the whey.
- Pour mixture into a colander lined with cheesecloth, paper towels, or coffee filters, and let the cheese drain for 3-4 minutes.
- Remove cheese from colander and stir in the salt and rosemary.