Homemade ricotta with crunchy caramel figs
- 3 litres full-cream milk
- 375ml (1½ cups) fresh cream
- 375ml (1½ cups) Greek yoghurt that
- does not contain cornflour
- 10ml (2 tsp) salt
- 30ml (2 tbsp) lemon juice, optional
- 200g castor sugar
- 250ml (1 cup) water
- 60ml (¼ cup) mixed seeds
- 2 handfuls of fresh figs, halved
For the ricotta, combine the milk, cream, yoghurt and salt in a large stockpot and place over medium heat. Bring the mixture to the boil while stirring constantly. Allow to boil until it curdles, for 2 – 3 minutes. It will resemble chunky cottage cheese.
If the milk does not curdle properly, you can add the lemon juice to accelerate the process.
Line a big sieve or colander with a piece of cheesecloth. Hang the sieve or colander over a basin or big bowl as there is a large amount of whey (watery residue) that needs to be drained.
Remove the milk mixture from the heat and let it cool for a few minutes before ladling into the cheeseclothlined colander. Drain the ricotta for about 45 minutes, making sure that you tilt the sieve or colander to drain properly on all sides.
For the figs, melt the sugar and water in a saucepan over medium to low heat and bring to the boil. Cook until golden and mix the seeds through.
Ladle the fresh, still slightly warm ricotta from the cheesecloth and serve with the figs, drizzled with the caramel.