How To Make Ricotta At Home: Naan & Ricotta

This weekend I decided to bake a lemon cake with chocolate frosting and had about 3 cups of milk left. I stopped drinking coffee, and even when I did, I used half & half. I rarely drink milk, and wasn't inclined to drink whole milk the recipe called for. What to do....?

Ricotta! That's what I should make with the milk, I decided. And so I did. And then I spread it on leftover toasted naan and added cucumbers, tomatoes, white onion, salt, olive oil, cilantro and sambar.

Homemade Ricotta

Approximate Ingredients for about 2 portions

3 cups whole milk

1 teaspoon salt

juice of 1/2 lemon

Directions

1. Heat the milk with salt to 185 degrees.

2. Pour in lemon juice and gently stir for 15 seconds.

3. Let the mixture sit for about 5 minutes, then carefully strain through a fine sieve lined with cheesecloth.

4. Tie the cheesecloth and hang it on a spoon to drain some of the liquid.

Naan & Ricotta Flatbread

1. Spread homemade ricotta on toasted naan

2. Add diced cucumbers, tomatoes, and onions

3. Drizzle with olive oil and season with salt, sambar powder, and cilantro.