Ricotta

• 4 quarts whole cow's milk
• 2 cups goat's milk
• 2 cups heavy cream (preferably not ultra pasteurized)
• 5 tablespoons fresh lemon juice

1. Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot.
2. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot.
3. This will take about 2 hours.
4. Line strainer or small colander with cheese cloth.
5. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer.
6. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains.
7. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate.
8. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.

milk, goats milk, heavy cream, lemon juice

Taken from www.foodnetwork.com/recipes/ricotta-recipe.html (may not work)