Home made Ricotta is fairly easy to make and can be eaten as is or as an ingredient in other dishes like beetroot tops pasta . Here is my recipe with some cheats to speed up the process a little.

1   liter fresh whole milk. If you can find raw milk the recipe is smoother and richer with an improved taste.

1   teaspoon salt

4  teaspoon lemon juice

3  tablespoons of home made yoghurt, or Greek style yoghurt with live culture in (read the label carefully)

Bring the milk, salt and lemon juice to the boil in a saucepan and simmer for 15 minutes. The curds will rise and float on top of the milk. When cooled down a bit mix in the yogurt, wait for 5 minutes for the curds to rise again and scoop out with a slotted spoon into a colander lined with muslin. Stand the colander in a bowl  that would catch the whey. Leave for 12 to 24 hours until the cheese is the right consistency.