Makes about 2 cups
2 quarts whole milk
You'll also need a small amount of cheesecloth (found at Sur La Table, Williams-Sonoma, or most gourmet food supply stores)
Line a large strainer with a layer of cheesecloth and place it over a large bowl.
Slowly bring the milk, cream and the salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture forms small curdles, about 5 minutes.
Pour into the lined strainer and let drain for 10 minutes. After discarding the liquid, chill the ricotta, covered. It will keep in the fridge for 2 days.
Printed from www.TheComfortofCooking.com