Ricotta on Toast with Grilled Pear and Orange Caramel

ricotta on toast

Ricotta on Toast with Grilled Pear and Orange Caramel

It’s too long a title for something so simple. I’ve always wondered what ricotta tasted like. Yes, I’ve had them at nice cafes but it’s a distant memory and let’s just say I wanted to make some. From cooking shows to books, they all tell you how easy it is to make ricotta. Although, there are many Italians who I see refuting the commonly found recipe of ricotta. The recipe asks you to make it out of milk or a mixture of milk and cream. But I’ve also read that ricotta is traditionally made from the whey collected after the milk solids are separated. Phew.

ricotta on toast

I don’t want to get into the details of it. I’m serving any Italian food to any Italians around here. And don’t even get me started on authenticity. Coming back to the recipe, you’ll find it everywhere online. Simply heat the milk and let it begin to foam on the sides before you take it off the heat and mix in salt and lemon juice. That’s it. After this it’s just waiting for 10-15 mins for the milk solids to separate. Loose paneer is what I’d call it. Tastes really great though.

ricotta on toast

ricotta on toastricotta on toast


2 portions

Prep time:

5 mins

Cooking time:

3-4 mins


For the ricotta:

Milk – 500 ml

Salt – 1/2 tsp

Lemon juice – of 1/2 lemon


Bring the milk up to heat.

When you see it getting hot but not scalding, maybe foaming on the sides, take it off the heat and add the salt and lemon juice.

Let it sit for 5 mins.

Arrange a bowl with a large sieve lined with a cheesecloth or a muslin cloth.

Pour the split milk into the cloth.

Wait for 10-15 mins and then collect the fresh ricotta from the cheesecloth.


Spread the ricotta on a slice of warm toast. Top with some pan grilled pear and drizzle with homemade orange caramel. Perfect Sunday breakfast.

You can get the caramel recipe from my orange brownie with orange caramel post.

You may also like

Leave a Reply

Your email address will not be published.