Try instead: RICOTTA

Homemade ricotta is surprisingly easy to make. I started making it myself when I couldn’t buy any that matched what I’d grown used to in Malta, where every shop sold the freshest by weight. All you need is milk and an acid – I use cider vinegar while others prefer lemon juice. Heat it to just before boiling, remove from the heat then add the acid. Once stirred and cooled, drain it – that’s ricotta. Try it with pasta, or mix through grilled courgettes and lemon.