It’s Sunday and I’m at Alexandra Palace farmers’ market with Luke Kempner Hello! …of the husband fame. And we’re off to try and hunt for some organic milk. By organic milk I mean raw milk because that’s what Max says is best. Success! Got the raw milk. Was meant to be a fiver, but she gave it to me for 3 pounds because I’m Scottish. Bonus. So! A good morning is to be had. I’ll be back. So, we are going to attempt to make cheese. [Lisa]: I’m behind the camera because of my great camera skills so… Lisa’s behind the camera where she belongs. This is the big cheese-making kit that I got Luke for a Christmas Present. Yeah. Some people might get a watch, I got a cheese-making kit Now we didn’t quite get enough milk; it’s meant to be 8 pints and I only got 2 pints… So first step: measure 1 ½ teaspoons of citric acid into 50mls of cooled boiled water. Pop it in. Stir and allow to dissolve. Pour the milk into the pan. [Lisa]: All of it? Yeah. [Luke]: Okay, done! Okay. Pour the citric solution into the milk and mix. Yup, and then we go to the heat. Heat the milk to 185 degrees on a medium heat; stirring gently and occasionally to avoid scorching. So we’ve covered it and we need to wait for 20 minutes. Let’s hope that the curds and whey separate. It says: “the curds will be solid, and the whey a yellow-ish-green liquid” This is us having waited 20 minutes and it actually looks a bit better now don’t you think? [Luke]: Yeah it’s separated. Right in we go then. Oh dear lord… Okay so attempt one failed! You want some of that?! Attempt number 2 and I’m going solo. This time I’m going to follow the recipe to the mark by using 8 pints of milk like it said. This looks much more like it… See? If you want to get a job done just do it yourself. So then you can add your salt and seasoning at this point. And the last bit is just leaving it to drain a bit further. We just take up all the sides, tie it round, then leave it to drain. There we go – some lovely ricotta! Yaaaay!