Homemade ricotta

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Fancy making your own cheese? Start with ricotta first. It couldn’t be easier. Just boil, strain and eat! Use it in lasagnes, in lemon tarts and lemon ricotta muffins, or stuffed zucchini flowers. Or as pastry chef David Lebovitz says, “I like to serve a spoonful of this with sliced fresh fruit – peaches, nectarines or berries are lovely – along with a drizzle of honey. It also makes a nice accompaniment to a stewed apricot compote, fresh or ripe figs, or poached dried fruits.” Go to Simple Recipes for David’s instructions on how to make your own ricotta cheese.

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