Mel i mató (homemade ricotta with walnuts and honey)

It’s not difficult to make cheese at home, as long as you have patience. Let the liquid drip out of the curds for at least 24 hours to ensure the texture is firm enough to mould and slice.

SERVES 4

 2L milk, organic and unhomogenised if possible  500ml buttermilk

 2tsp lemon juice

 Good quality honey, for drizzling  50g walnuts, roasted

1 In a large saucepan, combine the milk, buttermilk and the lemon juice. Gently warm over a low heat, stirring occasionally to prevent scorching. Leave to simmer for 30min, but don’t let the milk boil. The mixture will begin to separate and form small curds and a watery whey.

2 Remove from the heat and let the milk sit undisturbed at room temperature until cool. Line a strainer with muslin and set over a bowl. Once the milk is cool, carefully pour or spoon the curds on to the muslin, allowing the whey to drain away.

3 Leaving it over the bowl, refrigerate the ricotta overnight for a firmer texture. The final texture of the cheese will depend on the draining time, with longer draining giving a firmer, drier result. Store the ricotta in the fridge and use within 1 week.

4 Before serving, drizzle with honey and scatter roasted walnuts on top.