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1
Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach.
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2
Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot.
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3
Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot.
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4
Reduce the heat to low and stir in the lemon juice.
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5
Continue stirring slowly until the milk curdles and white curds float to the top.
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6
Remove from the heat and cover.
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7
Wait for 5 minutes while the curds solidify slightly and become firmer.
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8
Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution.
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9
Wring out the cloth to release the excess water.
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10
Line the colander with the cloth and set the colander in the sink or over a large bowl.
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11
Using a sanitized perforated spoon, gently ladle the curds into the colander.
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12
Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry.
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13
After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining.
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14
If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed.
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15
Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl.
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16
If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt.
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17
Place the ricotta in an airtight container and store it in the refrigerator.
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18
Use within 5 days.
