There are so many yummy uses for ricotta. You can serve it on fruit toast with a pinch of cinnamon and a drizzle of honey, use in lasagna or make ricotta pancakes. All you need is full cream milk, lemons, salt and a cheese cloth. It’s easy, fun and it only takes about 30 minutes!

Makes: 500g of ricotta
Prep: 30 mins

Ingredients

• 2L full cream milk
• 1/3 cup lemon juice (plus one extra squeeze)
• 1/2 teaspoon salt
  • • • • 

Directions

1. In a large pot, slowly heat the milk. Let it start to foam and remove from heat once it starts to boil (be careful not to let it boil over)
2. Add the lemon juice and salt to the milk and gently stir
3. Let the milk mixture sit for 10 minutes. The milk should separate into clumps of white curds and thin, watery, yellow-coloured whey
4. Give mixture a stir. If there is lots of unseparated milk, add a little more lemon juice
5. Line a sieve/strainer with the cheese cloth and place over large bowl
6. Pour or scoop milk mixture into cheese cloth
7. Allow to sit for 10 minutes
8. The ricotta will be left in the cheese cloth

Notes

Ricotta can be used straight away or store in the fridge for up to a week.

If you don’t have a cheese cloth, you can use a fresh chux.