Fresh Ricotta

This is very easy to make. All you need is some cheese cloth and a mesh strainer.


2 qts whole milk
1 cup heavy cream
1/2 tsp. sea salt
3 tbsp. fresh lemon juice (or vinegar)

1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
2. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
3. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.