Homemade Ricotta

• 4 cups whole milk
• 1 cup heavy whipping cream
• 2 tablespoons fresh squeezed, strained lemon juice
• 1 1/2 teaspoons kosher salt

1. Without stirring, pour the milk, cream, lemon juice, and salt in a small heavy-bottomed stainless steel saucepan and bring to a boil.
2. Turn off the heat and set the saucepan aside until the mixture cools slightly, 5 to 10 minutes.
3. (Youll see the ricotta separating into curds.)
4. Line a strainer or colander with cheesecloth and place it in the sink.
5. Scoop the curds out of the saucepan (dont pour, as you dont want to break up the curds) and into the strainer to drain.
6. You can use the ricotta while its still warm, or tie the cheesecloth on to the handle of a long wooden spoon.
7. Place the spoon over a bowl or saucepan so the bundle is hanging over the bowl, and place it in the refrigerator to drain until you are ready to use it, or for up to two days.

milk, heavy whipping cream, fresh squeezed, kosher salt

Taken from www.epicurious.com/recipes/food/views/homemade-ricotta-393505 (may not work)