Ricotta with lemon and basil

Have a day of Italian haute cuisine at home with a basil ricotta. Homemade basil ricotta is versatile - you can spread it on bread, add it to dishes, or just eat it.

Ingredients

• Milk - 4 Liters
• Lemon - 3 Pieces
• Basil - 1/2 Cup
• Salt, black pepper - - To taste

Directions

1. Well, let's start by squeezing and filtering the lemon juice from the pulp.
2. You should make about 2/3 of a glass of juice - this takes 2 to 4 lemons, depending on their size and variety.
3. We take a sieve or colander, cover it with gauze and place in a very deep bowl.
4. Pour milk into a large saucepan.
5. On medium heat, heat the milk to 85 degrees, stirring constantly so that the milk does not run away.
6. As soon as the milk heats up to 85 degrees - remove it from the heat and mix with lemon juice.
7. Leave the milk with lemon juice for half an hour.
8. After half an hour, pour the contents of the pan into a sieve covered with gauze.
9. Roll up the gauze and squeeze it out of the liquid. Actually, the pulp remaining in the gauze after pressing is the ricotta.
10. Now you need to finely chop about half a cup of basil.
11. Mix fresh ricotta with basil. Add the zest of half a lemon there.
12. Salt, pepper and mix well. We transfer the ricotta to a container or storage container - and put it in the refrigerator overnight.
13. In the morning, the basil ricotta cream is ready and ready to use. Believe me, this is very, very tasty! :)