This is nothing better than freshly made ricotta cheese. It is quick and easy to make, taste delish and works with a ton of recipes. YES, I use whole milk. YES, I use heavy cream. If you must reduce the fat in this recipe do 1 quart whole milk and 1 quart skim milk. Once you make it, you will never eat store bought ricotta again.
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/3 cup fresh lemon juice
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over medium 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. You will be able to see the curdling happen. Make sure you cook for at least 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 3 to 4 days.
Awesome on pizza or in a pasta dish. My daughter eats it with a spoon!