Say cheese
I’ve been mad about ricotta for years — on toast drizzled with honey for breakfast, spread on sandwiches for lunch and there’s so many dinners and desserts that wouldn’t exist without it.
I finally got around to making my own thanks to the Mad Millie home cheesemaking kit. All I needed to buy was two litres of milk — everything else was in the kit. It was too easy, and too delicious. I've been making a fresh batch each week and can't wait to have a go at one of my other favourites—mozzarella.
Formore info see www.madmillie.com
Ricotta spread with herbs and lemon
I also serve ricotta with bread when we are having drinks. It’s one of the healthier snack options and you can use any herbs you have to hand — dill, mint, thyme, parsley, basil…
2 cups fresh ricotta
Zest of 1 lemon
½ cup freshly chopped herbs
Extra virgin olive oil
Fold the lemon zest and herbs through the ricotta and season with freshly ground black pepper and plenty of flaky sea salt. Drizzle with oilive oil and serve with crusty bread.
