The food lab better home cooking through science ( PDFDrive ) 175
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FRESHRICOTTA
IN5MINUTESORLESS
MAKESABOUT1CUP
4cupswholemilk
ẵteaspoontablesalt
ẳcupdistilledwhitevinegarorlemonjuice(from2
lemons)
1. Line a colander with four layers of cheesecloth or two
layers of food-safe paper towels and set over a large
bowl. Combine the milk, salt, and vinegar in a
microwave-safe 2-quart liquid measure and microwave
on high until lightly bubbling around the edges, 4 to 6
minutes; the milk should register about 165°F on an
instant-read thermometer. Remove from the microwave
and stir gently for 5 seconds.The milk should separate
intosolidwhitecurdsandtranslucentliquidwhey.Ifnot,
microwave for 30 seconds longer and stir again. If
necessaryrepeatuntilfullyseparated.
2.Usingaslottedspoonorwireskimmer,transferthecurds
to the prepared colander. Cover the exposed top with
plasticwrapandallowtodrainuntilthedesiredtextureis
reached. Leftover ricotta can be stored in a covered
containerintherefrigeratorforupto5days.
VARIATION
You can make this recipe on the stovetop instead of the
microwave. Heat the milk and vinegar mixture in a
saucepan over medium-low heat, stirring constantly with a
silicone spatula to prevent sticking or scorching until it
reaches 165°F on an instant-read thermometer. Remove it
fromtheheatandallowtorestuntilsolidwhitecurdsform
onthesurface,about2minutes.
