Ingredients:

  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons fresh lemon juice

Instructions:

  1. Combine the whole milk, heavy cream, and salt in a large heavy-bottomed pot over medium-low heat. Stir occasionally until the mixture reaches a gentle simmer (185°F to 190°F / 85°C to 88°C).
  2. Remove the pot from the heat immediately and slowly stir in the lemon juice until just incorporated.
  3. Let the pot sit undisturbed for 10 to 15 minutes to allow the milk to separate into curds and whey.
  4. Line a colander with a cheesecloth and place it over a bowl. Gently spoon the curds into the cloth.
  5. Let the ricotta drain for 5 to 20 minutes; 5 minutes for a spreadable consistency or 20 minutes for a thicker, ravioli-style cheese.