Ricotta

Method

1. 1 Put two litres of milk on to boil with 10 grams of salt, when it starts to boil and rise turn off the heat and pour in 40 g of lemon (about the juice of half a lemon).
2. 2 Give it a quick stir and leave to rest for about two hours. The ricotta is ready!
3. 3 With a slotted spoon lift the curds of ricotta out of the pan and put them into the plastic containers made for the purpose, so the ricotta compacts and the whey drains off.
4. 4 After 1-2 hours it will have drained enough and you can turn the containers over and tip the ricotta onto a plate.