Luxurious homemade

Components

1.5 liters of type A whole milk
2 tablespoons of strained lemon broth

Setup phase

Pour the milk into a pan and heat it on high. Once it starts boiling and forms foam, remove it from the heat. Stir in the lemon juice and blend thoroughly.

Allow the lemon acid to work for approximately 5 minutes, until it curdles — the milk should form clumps, with a distinct solid white portion submerged in a slightly yellowish liquid. If it takes too long, heat it once more and bring it to a boil again. Then turn off the heat, stir, and wait a few more minutes until it fully separates.
In the meantime, line a sieve with a clean, fine cotton cloth (or dish towel) and set it over a deep bowl.
Slowly pour the milk over the sieve. Place the corners of the dishcloth around it and lift to create a bundle. Take care not to burn yourself, twist the cloth, and press down with a spatula on the sieve to drain the whey — you can save this whey for use in other recipes.
Place the cheese-filled bundle into a single-serving ovenproof dish, such as a ramekin. Unwrap the cloth and smooth the cheese with a spoon to shape it. Fold the cloth back over the cheese and place a cylindrical can, like one of condensed or pelleted milk, on top to apply pressure. This helps the cheese release some additional liquid and form a perfect shape.
After 20 minutes, take out the can and uncover the cloth. Put a plate on the refractory surface and immediately invert it to release the contents. Serve immediately or store in the refrigerator for up to 3 days, covered with plastic wrap or a lidded container to prevent drying.

Note: If you like, you can use UHT milk. The recipe works just as well, though the milk takes a bit more time to curdle and the cheese will be slightly smaller.

Ideal blend

Create a variety of delicious open sandwiches featuring homemade ricotta: ricotta tartine with coffee and honey, ricotta tartine with pepper, and a sweet ricotta tartine topped with banana.