Ingredients
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 Tablespoons fresh lemon juice
Preparation
Line a large sieve with a layer of fine cheesecloth and place it over a large bowl. Slowly bring milk, cream and salt to a rolling boil in a 6-quart heavy pot over moderate heat, sitirring occasionally to prevent scorching. Add lemon juice and reduce heat to low and simmer, stirring constantly until the mixture curdles, about 2 minutes. 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 fridge 2 days.
