Bring the milk and salt to a boil. Stir every once in a while so it doesn't stick and burn to the bottom.

Once it starts boiling take off the heat and add the lemon juice. Give it a quick mix and let it rest for 10min. If it doesn't curdle when you mix in the lemon juice, return it to the heat for a few seconds. I should curdle.

Put a colander on a bowl with a muslin or butter cloth on top. You can also use a bag to strain vegetable milk and reserve it for this use only to avoid cross contamination.

Pour the milk onto the muslin and let it drain for 15min and then help it release more water by squeezing it a bit.

Mix thyme leaves, lemon zest, salt and pepper with the ricotta.

Pain a mould (I used 2 silicone muffin moulds) with a bit of olive oil and fill with the ricotta. Press down so it's shaped by the mould.

Take to a preheated oven at 180C for 15min

Turn over a piece of baking paper and return to the oven for another 15min.

Serve and decorate with pistachios, lemon zest and honey or olive oil.

Cut the baguette in thin slices diagonally and drizzle with olive oil, salt and pepper.

Take to a preheated oven at 180C until golden (7-15min).