Homemade Ricotta Cheese

Makes about 2 cups



2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
2 tablespoons fresh lemon juice (from 1 large lemon)


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.