How to Make Ricotta Cheese in the Microwave
Circle B Kitchen
A couple of changes that I made to the original recipe is to reduce the amount of vinegar from 2 tablespoons to 1 tablespoon. One is perfectly adequate for the job, but 2 makes the ricotta taste a little "off". I also really like using paper towels to drain the ricotta, which I think holds in more of the milk solids, creating a creamier cheese. Other changes and/or suggestions have been noted in italics). Also, this sometimes this works a little better if you bring the milk up to 170 degrees.
Recipe adapted from Serious Eats
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar (I only use 1 tablespoon)
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 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°-170F 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 (I didn't do this), and allow to drain until desired texture is reached. I use a spoon or spatula to gently scrape the sides of the paper towels, encouraging the whey to drain faster and bring the curds together.
P.S. Do not attempt to pour all of the whey through the strainer. It takes forever for it to drain and will take some of the curds with it. A skimmer or slotted spoon is the best way to transfer the curds to the colander.
Store in covered container in refrigerator for up to 5 days (to a week).