Best Microwave Ricotta Recipes

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5 MINUTE MICROWAVE RICOTTA



5 Minute Microwave Ricotta image

This 5 Minute Microwave Ricotta Cheese recipe shows you how easy it is to make cheesy, delicious homemade ricotta cheese, without much equipment or time! (Partnership with Panasonic)

Provided by Live Eat Learn

Categories     Quick and Easy     Budget-Friendly     Vegetarian     Low-Carb     Pescatarian     Weeknight Dinners     Spreads and Dips     Easy     Quick     Nut-Free     Shellfish-Free     Gluten-Free     Egg-Free     Soy-Free     Microwave     How-To     Fish-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free     Microwave

Time 5m

Yield 1

Number Of Ingredients 3

2 cup Whole Milk
1/4 cup Lemon Juice
1 teaspoon Salt

Steps:

  • In a microwave-safe bowl, stir to combine Whole Milk (2 cup), Lemon Juice (1/4 cup), and Salt (1 teaspoon). Heat in the Panasonic 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 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.
  • Serve and enjoy! Cooking results may vary depending on microwave oven used.

Nutrition Facts : Calories 524 calories, Protein 18.0 g, Fat 21.8 g, Carbohydrate 69.2 g, Fiber 2.1 g, Sugar 62.6 g, Sodium 2995.5 mg, SaturatedFat 13.8 g, TransFat 0 g, Cholesterol 71.0 mg, UnsaturatedFat 0.0 g

HOW TO MAKE RICOTTA CHEESE IN THE MICROWAVE



How to Make Ricotta Cheese in the Microwave image

It only takes about 5 minutes and TWO INGREDIENTS to make your own ricotta cheese in the microwave! This method had saved me many times and it's so simple you'll wonder why you haven't tried this before.

Provided by Jamie Sanders

Categories     side dish

Time 10m

Number Of Ingredients 3

2 cups whole milk (makes about 1/2 cup ricotta cheese)
1/4 teaspoon salt
2 tablespoons white vinegar

Steps:

  • Mix salt, milk and vinegar together and microwave on high for 4 to 5 minutes. (Depending on the wattage of your microwave- mine is 1100 and was ready at the 4-minute mark.) You could also use a food thermometer to check the temperature of the milk- it needs to reach 165 degrees for the milk curds to separate from the whey.
  • Using a fine-mesh sieve or a colander covered with a paper towel or cheesecloth, pour or spoon the curds into the sieve and let drain for 5 minutes.
  • Store covered in the refrigerator.

Nutrition Facts : ServingSize 1/2 cup, Calories 200 calories, Fat 16, Carbohydrate 4, Protein 14

MICROWAVE RICOTTA



Microwave Ricotta image

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

Provided by DrGaellon

Categories     Cheese

Time 4m

Yield 3/8 cup, 2 serving(s)

Number Of Ingredients 3

2 cups whole milk
1/4 teaspoon table salt or 1/2 teaspoon kosher salt
2 tablespoons white vinegar or 2 tablespoons lemon juice

Steps:

  • Moisten 4 layers of cheesecloth or two layers of food-safe paper towels and lay into a colander set over a bowl.
  • Combine milk, salt and vinegar or lemon juice in a 4-cup glass bowl or measuring cup. Microwave on high until bubbles form around the edge, 2-4 minutes. (An instant read thermometer should read 165-170°F). Remove from microwave and stir gently for 5 seconds; solid white curds should separate from translucent whey. If not, microwave up to 30 seconds more (if using lemon juice, add an extra 1-2 tsp before reheating).
  • Transfer curds to lined colander using a slotted spoon or wire-mesh skimmer. Cover exposed curds with a layer of plastic wrap and refrigerate until desired texture is achieved (see next step). The whey may be used for bread-making or for enriching a garden.
  • 5 minutes drain time will give a soft, almost cream-cheese-like consistency, great for immediate consumption drizzled with olive oil, salt and pepper as a snack or appetizer, or with honey and berries as dessert. 15-20 minutes of draining will give you a cottage-cheese-like consistency good for moist savory applications like lasagna, manicotti, ravioli or spinach dip, for moist sweet things like cheesecake, or for uncooked pastry applications like cannoli filling. 2-24 hours will result in a dry, firm, crumbly curd best for pastries like ricotta pancakes, ricotta gnochi, or tortas.

Nutrition Facts : Calories 149.5, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 389, Carbohydrate 11.2, Sugar 12.9, Protein 7.9

MICROWAVE LASAGNA WITH SPINACH, MUSHROOMS, AND THREE CHEESES



Microwave Lasagna With Spinach, Mushrooms, and Three Cheeses image

You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.

Categories     Epi Loves the Microwave     Lasagna     Microwave     Pasta     Tomato     Mushroom     Dinner     Spinach     Vegetarian     Cheese     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 14

1 (15-16-ounce) container part-skim ricotta
1 (10-ounce) package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture
1 garlic clove, very finely chopped
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon freshly ground black pepper
2 1/4 cups grated mozzarella (about 9 ounces), divided
1/2 cup grated Parmesan (about 2 ounces), divided
1 (24-ounce) jar marinara sauce
6 no-boil lasagna noodles
8 ounces crimini mushrooms, trimmed, sliced 1/4-inch thick, divided
1 tablespoon coarsely chopped flat-leaf parsley leaves
Special Equipment
A deep 8x8-inch microwave-proof baking dish

Steps:

  • Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 1 1/2 cups mozzarella, and 1/4 cup Parmesan in a large bowl.
  • Spread 1/2 cup marinara evenly in bottom of baking dish. Top with 2 lasagna noodles. Coat noodles with 1/2 cup marinara. Top with half of the ricotta mixture and half of the mushrooms. Repeat with 2 noodles, 1/2 cup marinara, and remaining ricotta mixture and mushrooms.
  • Top with remaining 2 noodles, sauce, and 3/4 cup mozzarella. Sprinkle with 2 Tbsp. Parmesan.
  • Cover dish with parchment, then cover again with an overturned large microwave-safe plate. Microwave on high 15 minutes. Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.
  • Let stand, covered, 10 minutes. Very carefully remove parchment. Sprinkle with parsley and remaining 2 Tbsp. Parmesan and serve.

FIVE MINUTE HOMEMADE RICOTTA



Five Minute Homemade Ricotta image

Far better than store bought ricotta. Super creamy and soft! Extremely easy to make. Can be as moist or as dry as you like. Try and you will be amazed. Appears in The Food Lab: Fresh Ricotta in Five Minutes or Less.

Provided by The Portugarians

Categories     Tarts

Time 5m

Yield 1/2 Cup, 2 serving(s)

Number Of Ingredients 3

2 cups whole milk
1/4 teaspoon salt
2 tablespoons distilled white vinegar

Steps:

  • Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl.
  • Combine milk, salt, and vinegar or 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, microwave for 30 seconds longer. Repeat until fully separated.
  • Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached.
  • Under 5 minutes extremely moist and creamy: Best for immediate consumption, while still warm. For savory applications, drizzle with olive oil, sprinkle with sea salt and black pepper, and serve. For dessert, drizzle warm ricotta with honey, and serve with fruit.
  • 15 to 20 minutes small, tender curds with a cottage cheese-like consistency. Moist and spreadable, but not runny. Best for moist savory applications like lasagna or ravioli fillings and dips, or certain uncooked pastry applications, like cannoli filling.
  • 2 hrs to overnight (in fridge) firm, dry, crumbly curds that can easily be molded into firm shapes. Best for pastry, such as ricotta pancakes, ricotta gnocchi, or ricotta tortas.
  • Store in covered container in refrigerator for up to 5 days.

Nutrition Facts : Calories 151.5, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 395.9, Carbohydrate 11.7, Sugar 12.3, Protein 7.7

MICROWAVE FRITTATA FOR ONE



Microwave Frittata for One image

This is a quick breakfast; from start to finish it's ready in about 5 minutes

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 10m

Yield 1

Number Of Ingredients 7

1 serving cooking spray
2 large eggs
1 tablespoon pesto
2 tablespoons ricotta cheese
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper to taste
1 tablespoon chopped green onion, or to taste

Steps:

  • Spray a large coffee mug with cooking spray.
  • Whisk eggs, pesto, ricotta cheese, Parmesan cheese, and pepper together in a small bowl. Pour frittata mixture into coffee mug.
  • Cook the frittata in a microwave oven for 1 minute and 30 seconds, stirring at thirty-second intervals (you will stir twice). Invert cooked frittata onto a plate or eat it right out of the coffee mug. Garnish with green onions.

Nutrition Facts : Calories 313 calories, Carbohydrate 4.9 g, Cholesterol 395.3 mg, Fat 22.6 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 8.3 g, Sodium 451.8 mg, Sugar 1.1 g

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