Ricotta Cheese Caprese

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Heat the milk (370 ml) in a pot over high heat, and when the edges start to boil, add the lemon juice (20 g) and stir until curdled.
2. Pour the heated milk into a cheesecloth dampened with water and drain off the liquid to make ricotta cheese.
3. Boil the balsamic vinegar (10 g) and lemon juice (1 g) in a pot for 2 minutes, then mix in the olive oil (10 g) and turn off the heat to make the balsamic dressing.
4. Halve the cherry tomatoes and shape the set ricotta cheese into bite-size pieces.
5. Place the cherry tomatoes and ricotta cheese in a bowl and drizzle with the balsamic dressing.