Homemade Ricotta

• 2 pints 1% low-fat milk
• 1 cup cream
• 12 teaspoon salt
• 3 tablespoons fresh lemon juice or 3 tablespoons vinegar
• 1 cheesecloth, to line sieve

1. Line sieve with cheesecloth and place in a large bowl.
2. Set aside.
3. Bring milk, cream and salt to a boil over medium heat stirring often to prevent scorching.
4. When mixture boils, add lemon juice/vinegar and reduce heat to low.
5. Stir constantly for 2 minutes until mixture curdles.
6. When curdled, remove from heat and pour into prepared sieve .Allow to drain for 45 to 60 minutes.
7. For creamier texture drain for 45 minutes, or add desired amount of drained liquid and stir.
8. Will keep refrigerated for 2 days.
9. Yields 2 cups.

milk, cream, salt, lemon juice, cheesecloth

Taken from www.food.com/recipe/homemade-ricotta-215577 (may not work)