Ricotta cheese

Prepare the ingredients.

Pour the milk and light cream into a pot, heat over low heat, do not bring the milk to a boil, just heat until it's hot to the touch, then add the lemon juice.

Gently stir, then set over the lowest heat for 8 minutes.

After the oil and water separate, filter it with gauze.

After wrapping it in gauze, squeeze out the excess whey by hand. After squeezing, let it air dry for 40 minutes, then store it in the refrigerator.

Cut off the four edges of the toast, then cut it in half, and preheat the oven to 180 degrees to bake for 5 minutes.

Take out the ricotta cheese and spread it on the toast.

Eat together with cherry tomatoes and nuts.