Lactose Free Ricotta

Directions

1. Place lactose-free milk and a pinch of salt in a large saucepan over low-medium heat. Let the milk come to a simmer for about 10-15 minutes, until it gently bubbles.

2. Once simmering, turn off the heat and remove from the stove. Add lemon juice and stir gently to distribute the acid. Let the mixture sit for 15 minutes; it should form curds (ricotta-like lumps) and whey (semi-transparent liquid).

3. If the liquid is still milky, return to a gentle heat and wait for separation. Add a little extra lemon juice if needed, but be cautious as this can affect taste.

4. Once separated, pour the mixture into a sieve lined with muslin cloth or a nut milk bag to strain. You can strain for 20 minutes to 1 hour, depending on the consistency you prefer. For a more spreadable ricotta, give it a light squeeze and decant after about 20 minutes.

5. Check for seasoning and store in an airtight container. Keeps for a few days in the fridge.

6. For a whipped, spreadable version, beat the ricotta in a stand mixer or with a hand beater until light and fluffy. Add flavourings like herbs, honey, or lemon zest if desired.