Ingredients
2 litres of whole milk, at room temperature
1/4 cup lemon juice
1/2 tsp salt
2 tbsp. 35% cream
Preparation
Line a large fine mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over a 8 cup measuring cup. Pour milk into a large very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185 degrees. about 8 minutes Turn off heat Stir in lemon jice and salt. Let stand until the liquid turns a yellowish colour and milky white curds float to the surface about 2 min. . Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once ot twice until about 7 cups of liquid has drained off, about 5 min. Discard liquid Transfer cheese into a bowl and refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated up to 1 week
Makes 1 3/4 cups
