- 2.2 lt whole milk
- 1.25lt double cream
- 35g Maldon salt
- 75g lemon juice
- 50g cider vinegar
- 30ml aged balsamic vinegar
- 50ml olive oil
- Black pepper, salt and mixed herbs to season
Once simmering,whisk in the lemon juice and cider vinegar, remove from the heat immediately and leave to cool on the side until room temperature, for about 2 hours.
Line a double muslin cloth in a colander with a bowl underneath, using a ladle lift the large curds out of the pan and place into the muslin lined colander. Once you get down to just liquid keep a little just in case the ricotta is to thick.
Fold the muslin cloth over and cover with clingfilm and leave to drain overnight in the fridge, it should then be a nice thick cream.
When ready to serve, place the ricotta in a suitable dish and make a well in the centre and then fill this with about 50ml of olive oil and 30ml balsamic vinegar.
Season the top with fresh milled black pepper, scatter with the herbs and Maldon sea salt. Serve with the toasted sourdough.