|Homemade Organic Ricotta Cheese Served with Black Truffle Oil|
|Written by Laura Klein|
2 quarts organic whole milk
Bring the milk and cream to a simmer very slowly over medium heat. Remove from heat. Stir in lemon juice one tablespoon at a time, adding just enough to make the mixture curdle.
Pour through a strainer lined with cheese cloth. Drain at least one hour to overnight in the refrigerator.
While cheese drains cut bread into 1/2" slices.
Turn cheese out onto a serving plate after fully drained. You should have a nice round dome of cheese. Drizzle cheese with truffle oil and season to taste with fleur de sel (salt) and fresh cracked pepper.
Surround cheese with lemon wedges, olives and serve with bread slices.