tasty ricotta cheese

Ingredients:

• 1.5 liters full milk 3.5%

• 10 (or more) tbs natural lemon juice

• salt

• a mixture of dried herbs (oregano, basil, mint, thyme)

• chilly paprika flakes

Instructions:

In a saucepan heat the fresh milk and bring it to a temperature so that we can put our finger inside without burning. Stir constantly over medium heat to prevent the milk from sticking to the bottom of the pot (be careful not to boil the milk). Then add the lemon, salt and herbs and reduce the heat. Wait for the milk to melt and separate the water from the cheese (if this does not happen in the next few minutes pour a few more tablespoons of lemon).

Withdraw from the heat and strain into a strainer covered with a towel over a collecting kettle.

Twist the edge of the gauze or towel to create a puddle and allow the liquids to drain for about 15 minutes. Put the strainer with the ricotta and the water collector in the refrigerator for several hours to solidify the ricotta.

Keep

in the refrigerator for 2-3 days.