Fresh, Homemade Ricotta in 15 Minutes

I've long suspected that the dream of homemade cheese is not so lofty as it sounds. About 15 effortless minutes in the kitchen has confirmed this suspicion. It turns out making fresh ricotta is about as difficult as cooking pasta. In fact the process is much the same: combine the ingredients, heat, and strain the liquid.

You'll need:

• Milk
• Lemon juice or white vinegar (1 tbsp/cup of milk)
• Salt (1 large pinch/cup milk)
• Cheesecloth or papertowels

Here's the rundown:

• Line a colander with 1-2 sheets of papertowels or 3-4 sheets cheesecloth and place in a bowl. 
•  Combine the ingredients in a microwave safe bowl.
• Microwave a few minutes (~1 minute more than the number of cups of milk, ie 3 minutes for 2 cups). 
• Stir. If no curds form, heat another 30 seconds, and stir again. Repeat until you've got curd/whey separation. You'll know.
• Scoop out the curds with a slotted spoon and plop them into the awaiting cloth-lined colander.

That's cheese! The longer you let it drain, the firmer it will be (anywhere from 5 minutes to 2 hours), but if you're looking for a softer, spreadier cheese, it's ready to go. That beautiful creamy-white collection of curds can be used for all kinds of amazing dishes. Head over to our Facebook Fan page to let us know your favorite uses for ricotta!

Here are a couple more in-depth explanations: Microwave Style, and Classic Stovetop Style.