Ingredients

6 cups whole milk

2 cup heavy cream

1 teaspoon coarse sea salt

6 tablespoons freshly squeezed lemon juice (distilled natural white vinegar may be used)

Preparation

  1. Combine the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F or until just before boiling. Stir it occasionally to keep it from scorching on the bottom.
  2. Remove from heat, add the lemon juice, then slowly stir it once or twice. Let the pot sit undisturbed for 5 minutes.
  3. In the meantime, line a colander with a few layers of cheesecloth or a clean kitchen towel. Place it over a large bowl (to catch the whey).
  4. Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, the ricotta is tender and spreadable. At two hours, it will be spreadable, a bit firmer, rather like cream cheese. (Note that it will become firmer as it cools.) Discard the whey, or store in a sealed jar in the refrigerator for up to 10 days to use in bread.
  5. Use the ricotta right away or transfer it to an airtight container and refrigerate for up to 7 days.