Ricotta
Fresh cheese is a great way to impress, and ricotta is one of the easiest cheeses to make of all. The acid from the lemon can be replaced with anything from buttermilk to vinegar, depending on what you have on hand. You can eat it on a slice of bread or use it in other recipes.
Add <quantity>1<unit>cup</unit></quantity> of whole milk to a saucepan over medium-low heat. Add fleur de sel to taste
Add <quantity>3<unit>tbsp</unit></quantity> of lemon juice and stir. Bring the mixture to a boil, turn off the heat and let the milk rest until the solid part separates from the liquids
Strain through a sieve to separate the ricotta from the whey
Transfer the ricotta to a bowl and add fleur de sel to taste, if needed
Add lemon zest to taste. The ricotta is ready
Enjoy! Try it with a salty rabanada!
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