Prep:5, Cook:10, Chill: 1 hr
Preparation - Easy
Makes 2 cups

Making your own ricotta is easy and surprisingly delicious!

• 2 quarts whole milk
• 1 cup heavy cream or half and half
• 1/2 tsp salt
• 3 TBSP fresh lemon juice

  Large, heavy pot, large sieve, fine mesh cheesecloth, pot to set sieve in, covered storage container.

IN heavy saucepan, bring milk, cream and salt to a rolling boil on medium heat, stirring occasionally to prevent scorching.

ADD 3 TBSP lemon juice.

REDUCE heat to low, simmer, stirring constantly until mixture curdles - 2 to 3 minutes.

POUR mixture into cheesecloth-lined sieve.

LET drain for an hour, until ricotta is firm.

SPOON into container, cover, chill. Keeps up to two days.