This recipe is a quick and easy one. I learnt how to make my own ricotta last spring, and ever since I've been trying to find every opportunity to use it. It takes 10 minutes top, more cost effective, and tastes amazing. Find the recipe below.
home made ricotta
4 cups whole milk
1 1/2 cup double cream
1/2 teaspoon sea salt
5 tablespoons lemon juice
add the milk, double cream and salt to a sauce pan. slowly bring to the boil under constant stirring to prevent the mixture from scorching.
once the milk is at a full boil, add the lemon juice, reduce to a low heat and allow to simmer under constant stirring until it curdles, this should take roughly 2 minutes
pour the mixture into the lined strainer or colander and allow to drain for an hour.
chill your ricotta until you are ready to use it. You can reserve the strained liquid for cooking.