Homemade lemon thyme-infused ricotta

Method

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.

TIPS

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.