Ricotta Cheese

I don't like ricotta cheese... but I love this ricotta. If you have never made it before, this is an easy task. Anyone can make ricotta. This recipe makes about 1.5 lbs of smooth, mellow, neutral ricotta that is great for lasagna, cannoli, ravioli, or to spread over toast with bruschetta or balsamic glaze on top...

• Ready In: 25 mins
• Yields: 1 1/2 pounds

Ingredients

• 1  gallon  whole milk
• 1⁄4 cup heavy cream (or whipping cream)
• 1  tablespoon kosher salt
• 4  fresh squeezed lemons (strained of pulp and seeds)
• 1  cheese  cloth (dampened)

Directions

1. Put milk, cream, and salt in a large pot and boil to 190 degrees F, stirring occasionally.
2. remove heat, add lemon juice, stir, and wait 3-5 minutes for curds to raise to the top.
3. Set up a strainer over a large bowl to support cheese cloth. Slowly pour entire contents through dampened and double folded cheese cloth. Let drain for 10 minutes.
4. Use cheese cloth to squeeze out excess liquid and place in fridge to firm up.