| Ingredients | Image |
2 qts milk 1 cup heavy cream ½ tsp salt 3 tbsp fresh lemon juice |
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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.
Ingredients
2 qts milk
1 cup heavy cream
½ tsp salt
3 tbsp fresh lemon juice