Step 1

In a large heavy-based saucepan, place milk, cream, buttermilk and 1 tbs lemon juice. Cook over medium heat for 5 mins or until just beginning to simmer. Reduce heat to low and simmer gently, stirring occasionally to prevent scorching, for 15 mins. Set aside to cool for 5 mins or until mixture begins to separate into milky cheese curds and watery whey.

Step 2

Line a large fine mesh sieve with muslin or cheesecloth. Place over a large bowl. Pour the milk mixture into the lined sieve. Place in the fridge for 1 hour or until most of the liquid has drained from milk mixture (the texture of the ricotta should be spreadable). Transfer the ricotta to an airtight container and chill until ready to serve. (Store the ricotta in the fridge for up to 3 days.)

Step 3

Meanwhile, in a large saucepan over medium heat, combine 2 tbs lemon juice, lemon rind, strawberries and sugar. Cook, stirring occasionally, for 20 mins or until the mixture thickens. Transfer to a shallow container and set aside to cool completely.

Step 4

Preheat grill on high. Spread 1 cut side of each slice of bread with butter. Arrange the bread on the baking tray and cook under the grill for 3 mins or until crisp and golden brown.

Step 5

Spoon the ricotta and strawberry mixture over each slice of toast and serve immediately.