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1/2 Photos of Microwave Ricotta
Make your own ricotta in your microwave! Store-bought ricotta is loaded with gums and additives to keep it from separating... but it inevitably will when heated, leaving you with gritty pellets of cheese floating in water... in the middle of your lasagna. Make your own ricotta (technically, this is a type of paneer, but who's counting?) in less than 5 minutes in the microwave. Lemon juice will add a noticeable citrus tang, which is nice for sweet pastry, but may not be ideal for savory applications. Also, lemon juice may need as much as an extra 2 tsp. Milk becomes more acidic as it ages and may need less coagulant, so if your milk is less than fresh, reduce the acid a bit. UHT-treated milk (the kind that comes in boxes, or any organic milk) will give less-than-ideal results (smaller yield, and sticky curds). Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/cU38G1
Units: US | Metric
Serving Size: 1 (260 g)
Servings Per Recipe: 2