Fresh Ricotta Cheese


2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice

Cheesecloth (Available at most grocery stores.)


Line a colander with a double layer of cheesecloth and place it in the sink.

Place the milk, cream, and salt in a six-quart pot. Bring to a boil over moderate heat, stirring to avoid from scorching the pot. Once the mixture has come to a boil, add lemon juice, reduce heat, and simmer for two to three minutes, or until mixture curdles.

Slowly pour the curdled mixture into the prepared colander and allow it to drain in the sink for one hour.

The ricotta may be used immediately or placed in a plastic or glass container, covered, and refrigerated for later use.