5 Minute Microwave Ricotta

In a microwave-safe bowl, stir to combine Whole Milk (2 cups), juice from Distilled White Vinegar (2 Tbsp) and Salt (1/2 tsp). Heat in a microwave oven on high for 3 to 5 minutes. When milk is bubbling at the edges and you can see the milk has curdled, remove it from the microwave. If milk doesn’t curdle, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.

Set two layers of paper towels in a wire mesh sieve, and set over a large bowl. Gently pour the milk mixture into the sieve to strain out the liquid. You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be, though I like it fresh and warm.