I really enjoy making ricotta, it’s so rewarding and there really is quite nothing like it. I have been super excited to share this with you because I think you will be so proud of trying to make this.
FOR THE RICOTTA
100ml lemon juice
2L Full fat milk
1 tsp salt
FOR THE TOAST
1 Sourdough or ciabatta loaf, sliced & toasted. Rub the toast with fresh garlic
In a large pot, warm the milk, The milk will get foamy and start to steam; remove it from heat if it starts to boil.
Remove the milk from heat. Pour in the lemon juice and the salt. Stir gently to combine.
Let the pot of milk stand for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice and wait a few more minutes.
Set a strainer over a bowl and line the strainer with a clean dish towel. Pour the curds and the whey through the strainer.
5. Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta.
Note: Freshly made ricotta has a better texture and flavour. Use wetter, looser ricotta for things like pizzas, and drier, firmer ricotta for cannoli and other desserts. If you wrap the drained ricotta in cheese cloth and press it beneath a weighted plate in the refrigerator overnight, you can also make a simple paneer.
For the toppings you can use what you have available in the fridge. We used tomatoes and cucumbers, smoked salmon and avocado, raspberries and pomegranates with maple syrup and fresh thyme with sea salt and black pepper.