Ricotta Cheese

By bweber

Ingredients

• 1 qt whole milk
• ½ c heavy cream
• 1 ½ T fresh lemon juice
• 1/4 teaspoon kosher salt

Preparation

Step 1

Line a strainer with a double layer of cheesecloth or dampened paper towels and place it over a bowl.

Slowly bring the milk, cream, and ¼ teaspoon salt to a rolling boil in a heavy 4 –quart pot over medium heat, stirring occasionally.

Stir the lemon juice into the milk mixture; reduce the heat to low; simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the cheesecloth-lined strainer and let it drain for 10 to 15 minutes; discard the liquid. Transfer the ricotta to a bowl.