Homemade ricotta cheese. It’s incredibly easy and delicious to make your own ricotta.
What you need to keep in mind is the temperature of the milk, which is supposed to be about 90-93 ̊F. Adding some cream to the milk will make a creamier ricotta.
The lemon acid makes the milk separate, similar to when using rennet in cheese production. When the milk separates, the whey is trickled through a scrim for a few hours. The longer it trickles, the drier the cheese becomes.
Since the ricotta is neutral to the taste, you can flavor it with almost anything like herbs, honey, grated orange or lemon zest, garlic and ramson. To decorate add petals like marigold, viola, dandelion, gillyflower or rose.