Let’s say you are short on time and just need a bit a ricotta cheese. This is the recipe for you. You only need a couple of ingredients and a few pieces of equipment and no longer than 15 minutes! Sound impossible? Sound crazy? It’s not!
Combine milk, salt, and vinegar in microwave-safe glass bowl (I used my 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. (For my microwave, 2.5 minutes works well)
Here is how it looks when it is removed from my microwave after 2.5 minutes
Can you see the curds (the whey in this method is NOT clear but translucent)
Allow your cheese to drain until desired texture is reached. (It was about 5 minutes for me)
Whole milk will yield about 1/2 cup of ricotta and 1 1/2 cups of whey. Use your whey in baking as you would milk or water. Your cheese can be store in the refrigerator for up to 5 days.