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Easiest Herbed Ricotta - From Scratch!

Ricotta is a staple around our house.  We use it in lasagna, gnocchi, as a dip for pita or bagel chips, on toast, as a veggie dip and just about anything else you can think of.  The store bought stuff is too grainy and doesn’t taste fresh enough so I usually whip up a homemade batch on the stove and when you see how easy it is to make you’ll never buy from the store again.  I’ve even perfected the technique for you by eliminating the cleaning process (getting burnt milk off the pan is a pain).  Instead a friend suggested using the microwave to cook the milk.  I was skeptical at first but gave it a shot and it worked brilliantly!  Clean up was a snap.  Now I can have homemade ricotta in half the time with half the clean-up.  Find out how you can too after the jump…

Homemade Herbed Ricotta Recipe

4 cups whole milk

4 tablespoons white vinegar

½ teaspoon salt

teaspoon dried basil

fresh ground seas salt and pepper

2 tablespoons chopped sundried tomatoes

Olive oil

 

Place 4 cups milk in an 8 cup glass microwaveable bowl.  Add vinegar and salt, stir.  Microwave for 4 minutes on high.  Line a colander with 4 layers of cheese cloth and place over a bowl to catch the whey. Stir the milk to see if it separates and use an instant read thermometer to make sure the temperature is around 180 degrees F. If it’s not quite hot enough microwave for another 30 seconds, stir, check the temp.  Once it is at the proper temperature remove and gently pour into the lined colander and let drain for 20 minutes to 2 hours, depending on the thickness you want.  Scoop out the ricotta from the cheese cloth and place in a bowl, add the basil, sundried tomatoes and salt and pepper to taste.  Refrigerate for an hour, the drizzle with olive oil and serve with French bread.

 

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