• Homemade ricotta with crunchy caramel figs

    Cooking Time: 2 hours

    Ingredients

    • RICOTTA
    • 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
    • FIGS
    • 200g castor sugar
    • 250ml (1 cup) water
    • 60ml (¼ cup) mixed seeds
    • 2 handfuls of fresh figs, halved

    Instructions

    1

    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.

    2

    If the milk does not curdle properly, you can add the lemon juice to accelerate the process.

    3

    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.

    4

    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.

    5

    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.

    6

    Ladle the fresh, still slightly warm ricotta from the cheesecloth and serve with the figs, drizzled with the caramel.

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