Ingredients:

4 cups (1 litre) full cream (whole) milk

1 cup (250 ml) double (thick) cream

½ tsp sea salt flakes

5 tbsp (approximately 75 ml) freshly squeezed lemon juice

Directions:

1. Line a sieve with cheesecloth/muslin (in Afrikaans it’s called Melkdoek), and place the sieve over a deep bowl.

2. In a large saucepan, bring the milk, cream and salt to a boil, stirring constantly to ensure it doesn’t burn at the bottom.

3. The moment the milk begins to boil, add the lemon juice.

4. Turn the heat down and simmer gently for 2 minutes.

5. Remove the pot from the heat and allow to sit for 20 minutes until the curds start to separate from the whey. (At this point my curds were tiny and not all that separated.

6. After 20 minutes, pour the curds and whey through the cheesecloth-lined sieve and allow to drain for an hour until the ricotta has drained well and has become relatively firm.

7. Remove from the cheesecloth and place in a bowl. Keep in the fridge for up to 3 days.

Bon Appetit!