Homemade Fresh Ricotta
Adapted from Gourmet
6 cups whole milk
2 cups heavy cream
1/2 teaspoon kosher salt
5 tablespoons fresh lemon juice
You will need a cheesecloth for this.
1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
2. Slowly bring milk, cream, and 1/2 tsp salt to a simmer in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Turn off the heat and allow the liquid to sit, undisturbed, for 5 minutes.
3. Pour the liquid into cheese cloth-lined strainer and let drain for 1 to 6 hours, depending on how wet or dry you want/need your ricotta to be. Refrigerate and consume within 1 week.
Makes about 2 cups