Ricotta is Primal. Primal (Marks Daily Apple) is what we started with before we found Paleo/Whole30.
You can happily eat these if you are not sensitive to dairy and are following a primal way of eating.
If dairy and cheeses have a negative effect on you then I suggest you stay away from this delicious Baked Ricotta and maybe share it with a friend that loves Ricotta.
From the EatDrinkPaleo website I quote you this.
‘Dairy is OK on occasion, dairy should mainly be avoided, especially if you suffer from gut problems and gluten intolerances, but if you’re in good health and have no sensitivities to lactose (sugars in milk) or casein (protein in milk) then a little healthy dairy can go a long way. Avoid cow’s milk as it has a high Glycemic Index unlike cheese or yogurt. Better options are goat’s and sheep’s milk products, A2 cow’s milk and cow’s milk fermented products like kefir, unsweetened yogurt, aged cheeses, full fat cream, butter, and ricotta’ end quote.
- 750 g (1 lb 10 oz) fresh Ricotta
- sea salt for sprinkling on top of each. (I use Maldon sea Salt)
- cracked black pepper
- Preheat the oven to 140 degrees celcius (275F)
- Line a 12 hole muffin tin with baking paper. (Cut baking paper into squares and place in the holes, once the ricotta is placed on top of the paper it will take its shape in the hole)
- Pat the Ricotta dry with absorbent paper to remove an excess moisture in the ricotta.
- Fill the lined muffin tin with Ricotta using a tablespoon, pushing the ricotta down to make all of the serves even.
- Sprinkle sea salt on top of each ricotta mould and crack a little pepper on top of each.
- Bake for 1 1/2 hours or until they are semi-hard and golden.
- Remove from the muffin tray and let it cool.
- Delicious once a little warm or serve at room temperature and keep in fridge for three days.