Ricotta and spinach rolls are a staple in bakeries around Australia, and it’s seen as a luxury cheese – when actually, it’s incredibly simple to make at home AND it can be made from soy or goat’s milk as well as dairy (if you’re having trouble with lactose, or are making this for little ones).

Fill a saucepan with milk (the more fatty the milk, the better your yield will be – but it still works with light milks). Just before the milk starts to boil, add vinegar or lemon juice (about a tablespoon) – stir in well, and after about fifteen minutes you’ll see lumpy curds forming. Line a sieve with a clean Chux cloth (one of those thin cleaning cloths that you can get cheaply from the supermarket), and allow the whey (yellowish water) to drain out. You can toss the whey, or retain it for other recipes.

Salt the cheese to your taste, and store in the fridge. If you do end up making spinach and ricotta rolls, try using light wraps with the ends folded in instead of flaky pastry, as they contain a lot less butter and oil but produce just as crunchy and flaky a vehicle for your homemade cheese.