Homemade Ricotta

• 3 quarts plus 2 1/2 cups/3,785 grams whole milk (not ultrapasteurized)
• 1 3/4 cups plus 1 tablespoon/475 grams heavy cream
• 1 teaspoon/6 grams fine sea salt
• 1/2 teaspoon/3 grams citric acid (see Sources, page 309; can be found in supermarkets, specialty baking stores, and online from cheese-making supply stores)

1. Place the milk, cream, salt, and citric acid in a pot set over medium heat and heat to 195F (91C).
2. Stir the mixture as it heats so the milk and the forming curds do not scorch on the bottom of the pan.
3. Alternatively, seal all the ingredients in a vacuum bag and cook in a circulating water bath set at 195F (91C) for 30 minutes.
4. When the curds and whey separate, turn off the heat and let rest for 10 minutes.
5. Strain the curds through a cheesecloth-lined colander set inside a bowl.
6. Let the cheese drain to a consistency you like, anywhere from 10 minutes to 2 hours.
7. Remove from the strainer and let cool to room temperature.
8. Transfer the ricotta to an airtight container.
9. The cheese will keep in the refrigerator for up to 1 week.
10. Reserve the whey for poaching meats and fish or making consomme.

heavy cream, salt, citric

Taken from www.epicurious.com/recipes/food/views/homemade-ricotta-374167 (may not work)