Ricotta
To make approx.200-250g of ricotta you will need:
8 dl whole milk or soya milk
2 dl cooking cream or soy cream
1/2 tsp salt
2 tbsp lemon juice
Bring the milk, cream and salt to a boil in a coated saucepan, stirring all the time so that the milk does not burn to the bottom.
Add the lemon juice and simmer gently for a few minutes.
Remove the saucepan from the heat and leave to stand for 10 minutes.
Place a piece of cloth in a strainer on top of a bowl and pour the cheese mixture into it.
Allow the liquid to drip through the cloth at room temperature, this will take about an hour.
Store the ricotta in a glass jar with a lid (will keep in the fridge for up to 5 days).
