To make the ricotta:

1. Place a large thick bottomed saucepan on medium-high heat. Add the milk and a pinch of salt and heat while stirring until it reaches 93°C. You can use a cooking thermometer for this, or simply warm the milk until it reaches a vigorous simmer. Make sure to stir while cooking so no milk catches and scalds.
2. Once the milk is hot, add the vinegar, and stir through. Remove the from the heat and allow to stand for 5 minutes,
3. Line a sieve with cheesecloth, a nut milk bag or and fine fabric (an old t shirt will work in a pinch), place it over a large bowl and strain the ricotta through the fabric. Allow the liquid whey to drain into the bowl.
4. The ricotta can drain for 30 minutes or even overnight in the fridge, for a firmer texture. Dont discard the whey, it’s great in place of water in muffins and cakes, or blended into smoothies.
5. Your ricotta is now ready to use! Store in the fridge for 3-5 days

Whipping Ricotta:

1. Place your strained ricotta from the recipe above into a food processor. Add 2 Tbsp of oil, and blend until light and fluffy. Check the consistency, then add the remaining 1 Tbsp of olive oil to achieve the desired consistency.
   Serving suggestions:
   This style of ricotta makes a delicious dip on its own drizzled in olive oil.
   Spread it over toast and top with compote or fruit
   Stir it through pasta with some lemon zest….the options are endless so be creative

Make it Fancy:

1. To turn your whipped ricotta into a dip, add your hazelnuts to a pan with your butter and toast until golden. Set aside once cooked.
2. To the same pan add the sliced leeks and saute until softened but still nice and green.
3. spoon the ricotta onto a plate, top with those warm leeks and finally, the buttery hazelnuts.