What you need:
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
Line a large sieve with a layer of (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring often to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes (although ours curdled almost instantly).
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered. It will keep in the refrigerator 2 days.
Like we said above, this recipe is easy, fast, and delicious! It made enough fluffy, yummy cheese to make a 9 x 13 pan of stuffed shells! We're pretty sure we'll be making ricotta instead of buying it from now on!