Homemade Creamy Ricotta

• 8 cups homogenized milk, at room temperature (3.25%)
• 14 cup lemon juice
• 12 teaspoon kosher salt
• 2 tablespoons 35% cream

1. Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges.
2. Set over a 8-cup measuring cup.
3. Pour milk into a large, very wide saucepan and heat over high.
4. Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes.
5. Turn off heat.
6. Stir in lemon juice and salt.
7. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes.
8. Gradually pour mixture into the prepared strainer.
9. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes.
10. Discard liquid.
11. Transfer cheese into a bowl.
12. Refrigerate until chilled.
13. Just before using, stir in cream.
14. Ricotta will keep well, refrigerated, up to 1 week.

homogenized milk, lemon juice, kosher salt, cream

Taken from www.food.com/recipe/homemade-creamy-ricotta-476051 (may not work)