I was a bit nervous to make my own cheese as I’ve never done anything like it (even though the recipe could not be simpler). It also didn’t help that I half-read the recipe and landed up using a cup more milk than the specified amount (which was 3 cups). I was scared two tablespoons of lemon juice wouldn’t be enough to curlde the milk and with a slip of the hand added about five tablespoons instead of the intended three (can you tell that this wasn’t my finest moment, culinary wise?). Never-the-less, I carried on and after about 30 minutes, I had the most beautiful, soft Ricotta. None of those firm, rubbery curds you find in store-bought Ricotta. Instead I had creamy, fluffy and delicate Ricotta which had the slightest citrus flavour (which I actually loved). So here, I’m giving you my (accidentally) adapted recipe but if you wish to follow Donna’s recipe, use only 3 cups of full cream (whole) milk and two tablespoons of fresh lemon juice. Makes approximately 1.5-2 cups of fresh Ricotta cheese 4 cups (1 litre) full cream (whole) milk1 cup (250ml) double (thick) cream1/2 tsp sea salt flakes (I used Maldon)5 tbsp (approximately 75ml) freshly squeezed lemon juice
