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Author Notes: The day I discovered how to make my own ricotta was the most inspiring day. I am such a scientist at heart,even though as an undergrad I majored in English because my mother told me everyone needed to know how to write. Making the ricotta took me back to my days in chemistry class, as I poured the vinegar into the heated pot of milk and the curds instantly began to form. What a treat for an ol' science geek. Hope you enjoy this simple spread! - Table9
- 1 cup Homemade Ricotta
- 1 tablespoon Whole Milk (add more if ricotta mixture seems dry)
- 3 ounces Feta Cheese
- 2 tablespoons Local Honey
- 1 teaspoon Fresh Thyme, Finely Chopped
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Ground Black Pepper
- With a hand mixer, whip together the ricotta, feta and milk until smooth. Add the sea salt and 1/2 teaspoon of thyme. Place ricotta spread in a serving dish. Sprinkle remaining thyme, black pepper and drizzle with honey to complete. Serve with toast, apples and berries or enjoy on a grilled veggie sandwich!
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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