August 15, 2010

Beet Ricotta


Just look at that color! Beautiful.

The thing about making your own ricotta is you've got a couple different ways to go about it. And sometimes it's a pain in the rear because of the amount of time needed or making sure the milk or whey isn't burning, etc etc etc.

But fret not. There is an easy 5 minute method that you're going to love. I'll explain more about that below.

This was really fabulous on a slice of toast as an appetizer. I wish I had more, but alas, no more beet juice. Enjoy!


1 cup milk (whole will make creamier ricotta than non-fat)
1 tablespoon white vinegar or lemon juice (lemon juice will impart a better flavor)
dash of salt
beet juice
olive oil


1. Combine milk, salt, and vinegar or lemon juice in microwave-safe dish. Microwave on high heat until bubbling around edges, about 2 to 4 minutes. Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and whey. If not, microwave for 30 seconds longer. Repeat until fully separated.
2. Using a slotted spoon or fork, transfer curds to another dish. If you wish, strain some of the excess liquid out with a cheesecloth.
3. Add a splash of beet juice and a touch of olive oil until the desired taste is reached. Let the ricotta soak up the juice and add more if desired.

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