How to make fresh ricotta

”I love this recipe because it’s so simple and fun to make, as well as being incredibly tasty. You can eat the ricotta in so many ways: as a cheese course with toasted sourdough and chutney, alongside a simple tomato gazpacho with fresh basil, or as a dip with good olive oil and balsamic vinegar, finished with fresh basil and rosemary, as I’ve done here.” – Tom Aikens

Find out how easy it is to make fresh ricotta with Tom’s easy step-by-step guide.

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