Fresh Homemade Ricotta
['2 quarts whole milk', '1 cup heavy cream', '1/2 teaspoon salt', '3 tablespoons fresh lemon juice', 'large sieve', 'fine-mesh cheesecloth']
Line a large sieve with a layer of heavy-duty (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 occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
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.
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