Homemade Ricotta on Brioche with Figs and Honey

Cook Time 50 minutes

Servings 4-6



2L full cream milk
1 tsp salt
⅓ cup lemon juice

2-4 slices brioche

3 figs, quartered
Walnuts (roasted)


Place milk in a large saucepan. Bring to the boil over high heat, then add the lemon juice and salt. Continue to boil for 10 minutes, without stirring, until milk separates into small curds.

Set a strainer lined with muslin cloth over a large bowl. Slowly pour the milk mixture into prepared strainer. Stand for 15-30 minutes to drain, depending on how thick you like your ricotta - the longer you leave it the thicker it will become.

Gently squeeze out the ricotta. It will keep for a week in the fridge. The liquid (whey) can be kept and used as buttermilk or a brine.

To serve:
Toast the brioche with some butter in a pan for 3-5 minutes. Place 2-3 tablespoons of the freshly made ricotta over the brioche. Top with figs and drizzle over with some honey and toasted walnuts.


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