Baked ricotta

Ingrédients

• 1 litre whole milk (try to avoid UHT milk)
• 4 tbsp lemon or lime juice
• 1 cdta salt
• ricotta from above
• olive oil
• zest from 1 lemon (half to mix in with the ricotta and the other half to decorate)
• 2 sprigs thyme
• salt
• pepper
• honey or olive oil
• pistachios (slightly chopped)
• 1 baguette
• olive oil
• salt and pepper

Préparation

1. 1

   --- For the ricotta ---

2. 2

   Bring the milk and salt to a boil. Stir every once in a while so it doesn't stick and burn to the bottom.

3. 3

   Once it starts boiling take off the heat and add the lemon juice. Give it a quick mix and let it rest for 10min. If it doesn't curdle when you mix in the lemon juice, return it to the heat for a few seconds. I should curdle.

4. 4

   Put a colander on a bowl with a muslin or butter cloth on top. You can also use a bag to strain vegetable milk and reserve it for this use only to avoid cross contamination.

5. 5

   Pour the milk onto the muslin and let it drain for 15min and then help it release more water by squeezing it a bit.

6. 6

   Mix thyme leaves, lemon zest, salt and pepper with the ricotta.

7. 7

   --- To take it to the oven ---

8. 8

   Pain a mould (I used 2 silicone muffin moulds) with a bit of olive oil and fill with the ricotta. Press down so it's shaped by the mould.

9. 9

   Take to a preheated oven at 180C for 15min

10. 10

    Turn over a piece of baking paper and return to the oven for another 15min.

11. 11

    Serve and decorate with pistachios, lemon zest and honey or olive oil.

12. 12

    --- For the baguette toasts ---

13. 13

    Cut the baguette in thin slices diagonally and drizzle with olive oil, salt and pepper.

14. 14

    Take to a preheated oven at 180C until golden (7-15min).