Simple Ricotta

• 1L milk (preferably unhomogenised and unpasteurised)

• 1 tbsp lemon juice

• ½ tsp salt

Heat milk to just before low boil (about 85° c/185°f)

Remove from heat, add lemon juice + salt and stir briefly

Leave to curdle for 10min

Place a sieve in a clean bowl with two sheets kitchen towel. Strain in batches

Leave to strain whey out for 10-30min, depending on how thick you like your ricotta

Voila! Eat now or store in fridge up to one week