You can make ricotta at home so easily with just milk, lemon juice and a pinch of salt. It tastes even better than store-bought, with a really fresh and delicate milky flavour. And there’s no need to waste the leftover whey – the protein rich liquid left behind after making the cheese. Use it to make these delicious, fluffy flatbreads.

Specialist equipment needed

A food thermometer
Muslin/ cheesecloth
A mesh strainer

Ricotta Ingredients

2 litres whole milk
the juice of 1 lemon
A very good pinch of salt

Ricotta recipe

1. Place the milk and salt in a large saucepan over a medium heat. When it reaches 85c stir in the lemon juice. Turn off the heat and leave it to sit for 15 mins, but keep an eye on the temperature – if it drops below 80c gently warm it back up to 85c, without stirring
2. Place a muslin or cheesecloth over a strainer. Use a slotted spoon or mesh strainer to lift the cheese curds out of the liquid and place them on the cloth. Leave it to stand until the excess liquid has drained off and you have reached your desired consistency. This can then be stored in the fridge for a couple of days

Flatbread ingredients

Makes 4 portions
210g self raising flour (plus more for rolling)
175g whey
1 tsp baking powder
A good pinch of salt
A drizzle of olive oil (plus more for brushing)

Flatbread recipe

1. Mix together all ingredients until a shaggy dough has formed, then knead for 5 minutes on a well floured worktop
2. Divide into 4 pieces and roll into balls. Using a floured rolling pin roll these out into oval shapes on the floured worktop. They should be as thin as possible, while comfortably not tearing
3. Heat a cast iron pan over a high heat. Add the flatbread to the pan. When the dough is puffy and bubbling, turn. Cook until both sides are golden, then repeat with the remaining dough balls. Brush all over with olive oil

HOW TO SERVE

There are so many delicious uses for ricotta cheese. I like to smear in onto these flatbread with asparagus, mint, lemon zest and plenty of olive oil. It is delicious stirred into a roast tomato pasta. You can also roll it into balls and dust it in dried herbs for a fun appetiser. If you have leftovers of the protein-rich whey it can be used for pancakes, breadmaking or added to smoothies.