Makes about 1 cup (250g)

  • 750ml (3 cups) whole milk
  • 250ml (1 cup) double (heavy) cream
  • 1/2 teaspoon sea salt flakes
  • 2 tablespoons lemon juice

Line a sieve with a piece of muslin cloth and set this over a large (deep bowl). In a pot with a heavy base put the milk, cream and salt and bring it to the boil whilst stirring constantly. As it just starts to boil (bubble), add the lemon juice and reduce the heat and allow it to simmer for 2 minutes. Remove it from the heat and let it sit at room temperature for 5 minutes. Stain it in the sieve and let it stand for 1 hour. Scrape the ricotta out the cloth and place in an airtight container in the fridge until ready use.