- 2 litres of milk
- 6 tablespoons LIMMI lemon juice
- 1 tablespoon salt
In a large saucepan, combine the milk with the lemon juice and salt. Bring the mixture to a boil, stirring constantly.
As soon as the liquid starts to thicken, take the pan off the burner and, following the steps for making mascarpone cheese, pour it into a cloth-lined colander to separate the cheese from the whey. If you have a fine mesh sieve, use it instead of the cloth to speed up the draining process.
Use a spatula to transfer the solid part to a cheese basket – which you can also use and reuse to make mascarpone and ricotta cheese at home – press down to level it and remove the remaining liquid.
Now you’re free to add anything you wish, such as 50 g of walnuts, 20 g of rocket or basil, in other words, whatever strikes your fancy.
If you opt for the simplest version, just fill the cheese basket, let the excess liquid drain out, make sure to eliminate any lumps, and then put the cheese in the fridge to firm up for at least two hours.
We’d recommend serving it drizzled with olive oil within 2/3 days of preparing it.