Homemade lemon thyme-infused ricotta
Making ricotta is really simple and rewarding. You can adjust the consistency of the ricotta by adding a little of the whey before you chill it. Making it yourself means you can flavour it with whatever you like. Try infusing it with bay leaves, a little rosemary, orange zest or even fennel seeds.
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Simple and worth it: Homemade ricotta. Photo: Edwina Pickles
2 small sprigs lemon thyme
2 litres unhomogenised milk
3 tbsp lemon juice
1. Wrap the thyme sprigs in a piece of cheese cloth and tie it at each end.
2. Put the milk in a pan, add the thyme and heat to 85C-95C, just before boiling point.
3. Turn off the heat. Add the lemon juice and stir through gently.
4. Cover mixture with a cloth and leave for 30 minutes for the curds to form. Remove the thyme.
5. Carefully strain through a muslin-lined colander over a bowl to catch the whey, then store the ricotta in the fridge until you use it.
1. Save the whey from the ricotta, as it's full of flavour and nutrients. Use it in risotto or to make muffins, pancakes or scones, a bit like buttermilk.
2. Use this ricotta to make this delicious, gluten-free lemon and poppyseed cake.