Microwave Ricotta Recipes

5 MINUTE MICROWAVE RICOTTA

Steps:

• Cook: Add milk to a microwave safe bowl, then microwave on high for 3 to 5 minutes (if you have a kitchen thermometer, milk should reach between 185°F and 200°F).
• Curdle: Add vinegar or lemon juice, stirring briefly to combine. Let sit undisturbed for 1 to 2 minutes. Milk should separate into white curds and yellowish liquid (test it by dragging a spoon through the bowl). If milk doesn't curdle and the liquid is still white, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.
• Strain: Lay a clean cloth or sturdy paper towel in a wire mesh sieve, and set over a large bowl. Pour the milk mixture into the sieve to strain out the liquid whey. 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, strained for just a few minutes). Stir salt into ricotta when finished straining.

MICROWAVE RICOTTA

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.

HOW TO MAKE RICOTTA CHEESE IN THE MICROWAVE

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.

5 MINUTE MICROWAVE RICOTTA

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.

MICROWAVE FRITTATA

Steps:

• Place butter in a microwave-safe 9-in. pie plate. Cover and microwave on high for 20-30 seconds or until melted. Add ham, onion and green pepper. Cover and cook on high for 1 minute. Stir in eggs, salt and pepper. , Cover and cook on high for 1-2 minutes or until a knife inserted in the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.

BASIC MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
• Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
• Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
• Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

MICROWAVE MANICOTTI

Steps:

• Place ground beef in 1 1/2-quart casserole. Cook on full power 4 to 5 minutes, or until beef is no longer pink. Stir halfway through cooking time. Drain.
• Add spaghetti sauce, Italian seasoning, and garlic salt to meat. Set aside.
• Combine eggs, ricotta cheese, 1/4 cup parmesan cheese, 1/2 cup Mozzarella cheese, parsley flakes, onion, salt and pepper. Stuff each cooked manicotti shell with egg-cheese mixture.
• Place half of meat mixture into 2-quart utility dish. Overlap stuffed manicotti shells on top of meat mixture and then top with remaining meat mixture. Cover loosely with heavy-duty plastic wrap. Cook, covered, on full power for 13 to 16 minutes, or until heated through. Sprinkle remaining Mozzarella and Parmesan cheeses over top during last minute of cooking time.

MICROWAVE MEAL-PREP LASAGNA RECIPE BY TASTY

Steps:

• In a small bowl, mix the ricotta, spinach, parsley, one tablespoon of Parmesan, salt, and pepper until combined.
• In the glass container, spread a layer of tomato sauce. Top the tomato sauce with the lasagna noodles.
• Cover the noodles with a layer of the ricotta mixture, then mozzarella.
• Continue with another layer of noodles, ricotta, tomato sauce, then mozzarella. Repeat.
• Cover the top layer of lasagna noodles with more tomato sauce and a layer of mozzarella and Parmesan.
• Place the lid on the glass container, without sealing it closed.
• Microwave for 7 minutes or until the cheese is melted through.
• Remove from the microwave carefully, the container will be hot!
• Allow to cool and refrigerate, or serve immediately.
• Enjoy!

MICROWAVE RISOTTO PRIMAVERA

Steps:

• Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
• Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

MICROWAVE FRITTATA FOR ONE

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.