MILK MADE

CREAMY RICOTTA IS THE PERFECT VEHICLE FOR SEASONAL GARDEN HERBS. MAKE IT, THEN BAKE IT, WITH THESE RECIPES FROM YEO VALLEY

Yeo Valley’s farm in Blagdon, Somerset, has a six-and-a-half-acre organic garden, producing delicious herbs and vegetables; and the location at the foot of the Mendip Hills means the hedgerows make a natural larder. Here their chefs share a dish inspired by the milk from their British Friesian cows. Somerset style ricotta 2.25l whole milk 250ml double cream ½ tsp salt 4 tbsp freshly squeezed lemon juice Equipment Large sieve, fine muslin Makes approx 600g 1 Line a large sieve with a layer of damp fine muslin. 2 Put the milk in a pan with the cream and salt, place over a medium-low heat and heat slowly to 93C, occasionally stirring gently. 3 When it reaches the right temperature the milk will steam and the surface shimmers with some small bubbles. 4 Take the pan off the heat and stir in the lemon…

You're reading a preview of

The Simple Things (Digital) - 1 Issue, 01-Jul-2015

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.