Ricotta Caprese

Ingredients

Cherry Tomato(100g), Milk(370㎖), Lemon Juice(20g), Balsamic Vinegar(10g), Lemon Juice(1g), Olive Oil(10g)

Instructions

1. 1

   Add milk (370ml) to the pot and bring to high heat; once the edges start boiling, add lemon juice (20g) and stir until curdled.

   
2. 2

   Pour the boiled milk into a wet cheesecloth and drain to make ricotta cheese.

   
3. 3

   Add balsamic vinegar (10g) and lemon juice (1g) to the pot and boil for 2 minutes, then add olive oil (10g) and mix, and turn off the heat to make balsamic dressing.

   
4. 4

   Halve the cherry tomato and cut the set ricotta cheese into bite-size pieces.

   
5. 5

   Top the bowl with cherry tomato and ricotta cheese, and drizzle with balsamic dressing.