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1
Put the milk and cream in a heavy-bottomed pot and stir to mix well.
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2
Warm the mixture over moderate heat.
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3
Remove from the heat as soon as the milk begins to foam and climb toward the top of the pot.
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4
The temperature of the milk will be 200F to 210F (95C to 100C).
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5
Pour the milk into another pot to leave behind any scorched milk adhering to the bottom of the pot.
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6
Add the salt and stir to dissolve it.
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7
Let the milk cool to 100 (38C), which takes about an hour.
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8
(You can speed this process considerably by placing the pot in a bath of ice water.)
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9
Skim any foam or skin that forms on top of the milk as it cools.
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10
In a small bowl, mix the rennet with 1/4 cup (60 millimeters) cold water, then stir the diluted rennet into the pot.
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11
Let stand undisturbed until the milk has visibly thickened, about 10 minutes.
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12
With a wooden spoon, cut a large cross in the milk.
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13
Stir quickly with a wooden spoon for 15 to 20 seconds to break up the coagulated milk.
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14
Using a perforated metal skimmer immersed in the milk, slowly and gently stir in one direction-so slowly that it takes about 20 seconds to make one revolution.
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15
You will see the milk begin to separate into curds and whey.
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16
Continue the slow, gentle stirring with the skimmer, moving the curds toward the center of the pot, until you have gathered a big pile of curds with whey surrounding them.
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17
(The whey may be dotted with bits of curd.)
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18
This process can take up to 5 minutes.
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19
Slowly and gently pour off the whey, either directly into the sink or, if you want to catch every stray curd, into a cheesecloth-lined colander.
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20
Disturbing the curds as little as possible, fill the ricotta draining baskets or the fine sieve spoonful by spoonful, mounding the curd in the baskets if necessary
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21
If using ricotta draining baskets, set them in shallow plastic containers or on a tray to drain.
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22
If using a sieve, set it over a bowl to drain.
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23
Let stand at room temperature until the whey stops dripping from the baskets or sieve, about 2 hours, emptying the drained whey several times.
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24
The ricotta can be used immediately or refrigerated for later use.
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25
If the ricotta is in baskets, nestle the baskets in another container to catch any dripping whey, and cover the top with plastic wrap.
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26
To use, remove the plastic and invert the basket onto a plate.
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27
If the ricotta is in a sieve, invert the ricotta into a plastic container, cover, and refrigerate.
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28
The ricotta is best used within 2 to 3 days.
