Makes About 2 Cups Ricotta
Ingredients
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
1 large lemon freshly squeezed
Line a large strainer with a layer of heavy duty cheesecloth and place it over a large bowl.
Slowly bring milk, cream and salt to a rolling boil in a 6 quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour mixture into the lined strainer a little at a time and let it drain 1 hour, occasionally pouring out whey in bowl. After all the liquid is drained, chill the ricotta, covered in refrigerator.
This is such a simple recipe and the flavor is so delicate it is almost a shame to buy store bought!
