Ricotta Cheese (4:1 ratio always)
Whole Milk 4 cups
Buttermilk 1 cup
- This batch makes about a ½-1 cup of cheese. They more you practice this technique the higher yield you will get.
- Heat milk to a boil. Right when it happens remove from heat. Don't let milk scald.
- Pour in buttermilk
Make The Dip
Italian Herbs 2 Tablespoons
Honey ¼ cup
- Mix all together in a bowl and poor into sprayed 6” glass baking dish.
- Bake at 325°F for 20-30 minutes.
- The center will be set and the whole thing will have a slight solid jiggle.