This is so easy to do, you’ll want to give it a try.
- 2 quarts milk (preferably organic)
- 1 cup heavy cream (preferably organic)
- ½ teaspoon kosher salt
- 3 tablespoons lemon juice
For the ricotta, line a large sieve with a double thickness of damp cheesecloth, and set this over a bowl. Combine the milk, cream, and salt in a medium heavy-bottomed saucepan, and slowly bring to a boil.
Add the lemon juice, and reduce the heat to the lowest setting. Stir gently until the mixture begins to curdle, about 2 minutes. Remove from heat, and let sit without stirring for 10 minutes.
Pour the mixture through the cheesecloth, and let drain 1 hour. What’s left in the cloth is the ricotta. Chill until ready to use.