Ricotta Cheese

Ingredients:

• 1 gallon whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 cup freshly squeezed lemon juice

Instructions:

1. In a large pot, combine the milk, cream, and salt. Bring to a low simmer over medium heat, stirring occasionally to prevent scorching.
2. Turn off the heat and stir in the lemon juice. Let the mixture sit for 5 minutes to allow the curds to form.
3. Line a colander with cheesecloth and place it over a large bowl. Pour the mixture into the colander, allowing the whey to drain out.
4. Gather the corners of the cheesecloth and tie them together to form a bundle. Hang the bundle over the sink or a large bowl to continue draining for 1-2 hours.
5. Once the cheese has drained, remove it from the cheesecloth and transfer it to an airtight container. Refrigerate for at least 1 hour before using.