Posts Tagged homemade ricotta

Easy Breezy 10 Minute Microwave Ricotta

This is for my sister Kelly who visited and wanted this recipe.  Had it again last night and realized I never sent it to you – sorry, Kel!  I forgot to take a picture of this before I ate it (it was really good), so I’ll take another one soon and add to post.


2 c. low fat milk
1/2 c. non fat Greek Yogurt
Juice of 1 lemon (or 2T Cider Vinegar)
Zest of Said Lemon
1/4 t. salt
Lemon Pepper to taste (optional)

It’s always easier if you zest the lemon first, then juice.  So zest the lemon with your microplane grater (If you don’t have on this is the best food tool ever) and set the zest aside.   Juice the lemon and set aside.  Take a strainer and line it with a double layer of cheesecloth. OK, now you are ready (time elapsed 4 minutes)  Put the milk and the Greek Yogurt in a 4 cup microwave safe measuring cup.  Strain the lemon juice into the milk/yogurt mixture (pulp is OK, but you don’t want seeds in there).  Give 1 quick stir with a fork to break up the yogurt.  Put the measuring cup and milk mixture in the microwave and microwave on high for 4 minutes.  Remove the the milk mixture and give it a couple of more stirs with a fork to break up the big clumps of Ricotta.  Carefully pour the mixture into the cheesecloth lined strainer and let sit for 5 minutes.  After 5, bundle up the ends of the cheesecloth and give the mixture a bit of a squeeze to squeeze out some of the extra moisture.  Put the ricotta in a small bowl and mix in the lemon zest and salt with a fork.  Add Lemon Pepper if you are using it.  Refrigerate ricotta til you are ready to use it.

SO, HOW TO USE IT:  My favorite 10 minute dinner is to boil up some Orzo pasta, then toss it in a bowl with some olive oil, salad shrimp, lemon pepper, diced green onions and halved cherry tomato.  Top the plates with a couple of heaping spoonsful of fresh Ricotta – easy, light and delicious.  Or, it’s great on top of a salad, or double the batch and use it to fill pasta shells.  .  . the list is endless.

OPTION 2:  If you make the ricotta with the lemon juice then add the zest.  Add sugar instead of salt and some diced up raisins.  Then use it to fill the center of a poached pear and drizzle the whole thing with honey and top with some roasted slivered almonds.  Oh yeah, that’s good too.

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