Home-made ricotta with basil, chilli, and fresh lemon

Method

1. Place the bay and peppercorns in a pan with the milk and a pinch of salt.
2. Warm the milk to just below body temperature. Remove from the heat and add the rennet.
3. Stir well. Allow to stand until curds form, 5 to 10 minutes.
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4. Line a large sieve with a square of cheese cloth and set this over a bowl in which to catch the whey. Pour in the curds and whey. Allow the whey to strain off, then gather the corners of the cheese cloth up tie securely with string. Hang up in a cool place to drain for 2- 3 hours
5. Remove and roughly break up the curd. Add the grated zest, chili and lemon juice, a good twist of black pepper and a good pinch of salt.
6. Chop the basil and add to the cheese, mix well, check the seasoning and serve.