Ricotta toast

One of my favourite breakfasts in Sydney is Ricotta, honey toast. I had it once at a restaurant in Melbourne and it was stunning. I do it at home now, especially when there is nice bread at home. The most important and rarest part of this dish is a good ricotta. As I don't use ricotta often, I have not explored many sources. I do not use the ricotta in the supermarket as my impression is that it may be for cooking or mixing into sauces, without the gentle flavours it is meant to have. I discovered that Frattelli fresh has great home made ricotta. I have this dish when I get a chance to buy this one. They have great breads too. I assume getting the best honey would add to this dish exponentially.

We could make our own ricotta:

Or 

Milk, lemon juice, and about half hour of your time — that's all you need to make a batch of fresh, creamy homemade ricotta. You're not going to believe how easy and foolproof this is! And trust me, once you make your own ricotta, it's hard to go back to the stuff from the tub. You bring the milk almost to a simmer, add lemon juice or vinegar, and then let it sit while you work on the rest of dinner. 

How to Make Homemade Ricotta

Makes 2 cups

What You Need

Ingredients
1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
1 teaspoon salt, optional

Equipment
4-quart pot
Instant read thermometer or candy thermometer
Measuring spoons
Cheese cloth
Strainer
Mixing bowl
Slotted spoon

Instructions

1. Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
2. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
3. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
4. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
5. Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
6. Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.