Ingredients

Method

• 2 L full-cream milk
• 2 sprigs curry leaves
• 1 lemon, zested and juiced
• 1 t salt
• 1 cup canola oil
• 1 bird’s-eye chilli, halved

Method

Ingredients

1. Heat the milk and 1 sprig curry leaves in a saucepan, but do not allow to boil. Once the milk is steaming, remove it from the heat and add the lemon juice, zest and salt. Allow to stand undisturbed for about 10 minutes, or until the curds and whey separate.

2. Place a clean tea towel or piece of cheesecloth over a large bowl and secure with clothes pegs or string. Pour the milk mixture through the tea towel and allow to stand for 2 hours or until most of the whey has drained and the milk curds remain. Squeeze out the excess whey and set aside.

3. Heat the oil, chilli and remaining curry leaves in a pan. Fry for about 2 minutes. Allow to cool completely. Place the ricotta in a glass jar and top with the infused oil. The ricotta keeps for up to two weeks in the fridge.

Cook’s note: This is a winner spooned onto roast vegetables or dolloped onto curries, or slathered onto crackers with a drizzle of honey.

Get more cheese recipes here. 

Photographs: Jan Ras
Food Assistant: Mia Wentzel