from Kitchen Simplicity
- 2 litres whole milk
- 1 cup heavy cream
- 1/2 tsp. salt
- 3 Tbsp. lemon juice
- Line a large sieve with heavy duty cheesecloth (fine-mesh or 3 layers of regular) and place it over a large bowl.
- Slowly bring milk, cream, and salt to a rolling boil over medium heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constanty, until the mixture curdles, about 2 min.
- Pour mixture into the lined sieve and let it drain for 1 hour. Discard the liquid and chill the ricotta covered in the refrigerator. It will keep for approx. 2 days.
Makes approx: 2 cups (1 pound)