Ricotta Cheese

Ingredients

* 1 quart (4 cups) whole milk
* 1/2 cup heavy cream
* 4 Tbsps lemon juice
* Salt to taste

Directions

1. Simmer the milk and cream very slowly in a heavy saucepan until 200F.  

2. Maintain at 200F and add the lemon juice, one tablespoon at a time while stirring. Add enough lemon juice until it curdles the milk/cream and the whey is translucent.

3. Remove from heat and let stand for 15 minutes.  Gently ladle or pour into a colander lined with cheesecloth. Allow to drain for at least 1 hour or until the cheese reaches the desired thickness.

4. Transfer the curds to a bowl and season with salt to taste.

Alternative recipe (Food Lab)

4 cups milk

1/4 c lemon juice

.5 t sea salt

Mix all ingredients in pot over medium low heat and cook to 165 stirring constantly.  Remove from heat and let rest for 2 min until curds form on top. Gently ladle curds to cheesecloth lined colander. Drain for 15-30 min.  

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Ideas:

Serve with blueberry compote. 

Use leftover whey for making bread.