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Homemade Ricotta Cheese

['8 cups whole milk', '1 cup heavy cream', '1 1/2 teaspoon kosher salt', '3 tablespoons lemon juice']

Line a large colander with 2 layers of cheesecloth and place over a large bowl.
In a 5 to 6 quart pot over medium heat, heat milk, cream, and salt, stirring occasionally to avoid scorching, until mixture foams and comes to a boil. Reduce heat to low and add lemon juice. Simmer, stirring, until mixture curdles, 2 minutes for small curds. If you'd like a larger, dryer curd, continue to simmer an additional 2 minutes.
Pour mixture into cheesecloth lined colander and drain 10 to 15 minutes or until desired texture is achieved. Empty liquid from bowl if necessary to ensure proper draining. Reserved whey can be used in smoothies or soup. Chill ricotta until ready to use.
Serve spread onto crostini with a drizzle of olive oil, dollop over pasta or pizza, or stir into scrambled eggs. Ricotta will keep in the fridge for 1 week.

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