“Magnificent”: Simone Zanoni shares her method for making homemade ricotta!

No, the aperitif season is not over yet. To us the pies of the sun, breadsticks and other bruschettas garnished with candied tomatoes, Parma ham and ricotta… on this subject, and if we tried to make it homemade? That’s good, the starred chef of the George at the Four Seasons, in Paris, has just unveiled his recipe on Instagram. After her Italian gazpacho, her potato gratin, or her frozen tiramisu, let yourself be tempted by Simone Zanoni’s express homemade ricotta!

1. Pour the milk into a saucepan and bring to a boil, stirring occasionally to prevent the bottom from burning.
2. Once the milk is hot, remove from the heat, then add the salt and the lemon while stirring vigorously with a whisk.
3. Leave to stand off the heat for a few minutes, without mixing, then strain using a clean cloth.

Enjoy on a slice of toasted bread, accompanied by candied tomatoes or sprinkled with Espelette pepper. You can also use it to make mousses or cheesecake, but also to replace cream and mascarpone in a quiche, a tiramisu or a creamy sauce.

Do you want to personalize your ricotta? Nothing’s easier. Simply open the spice rack, then season the ricotta to your taste. You can of course opt for the classic salt, pepper and herbs, but other combinations are worth trying. This is particularly the case with the cumin/coriander duo which will bring a bit of the Orient to this speciality.