We’ve been making our own yoghurt now for a while. There’s something so immensely satisfying about creating your own jar of freshly cultured yoghurt. I’m not sure if its the fact that yoghurt is so ancient in it’s discovery as an alternative use for milk, or simply that it’s fun to grow bacteria, but I’m excited every time I put that little jar of dairy into it’s warm bed to breed and grow!

It’s from this love of making yoghurt that I started to look in to creating other exciting derivatives of milk. I’m not a big milk drinker but I do appreciate good quality milk, from happy grass munching cows (of which I am thankful that there are many here on the South Coast) and I LOVE anything dairy related. Particularly cheese! So ricotta was my first stop. I’ve read about it many times on various occasions but when I read this recipe on Smitten Kitchen. I felt completely ready to take on the world of “cheese making”! Actually I found that ricotta cheese is easier to make than yoghurt and apart from the thermometer there really isn’t any fancy equipment involved.

Ricotta cheese is so simple in flavour so I find pairing it with a beautiful salty prosciutto ideal. There is a perfect balance between the creamy lightness of the cheese and the smokey saltiness of the ham. We added a stunning home blended salsa verde to the board and served it all up on Lucy Loves Pane Brutto. It takes hardly any effort to create such a beautiful dish from great quality simple ingredients.