Ricotta

 Who knew making cheese was so simple?! Not me if I'm honest but it's sooo good! Try to ignore all the leftover milk at the end (whey), the outcome is well worth it. Fresh ricotta is delicious on toasted sourdough with a drizzle of olive oil or added to lasagne or even dessert! 

Ingredients

• 1L full cream milk
• Juice of 1.5 lemons
• Pinch of salt

Method

1. Pour milk into a pot and warm over a medium heat until it begins to foam around the edges and a slight film is starting to form. 
2. Stir in a good pinch of salt and the lemon juice with a wooden spoon. You should start to see the curds forming already! Reduce the heat to low and gently stir for two minutes before removing from the heat to stand for 20 minutes. 
3. Place a cheesecloth or thin tea towel over a colander over a bowl. Carefully ladle the curds into the lined colander. Allow to drain for 10 minutes before squeezing any excess water out by gathering the cloth and twisting at the top. Serve immediately or keep in the fridge for up to three days.