Ricotta

1. 1

   Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot.

2. 2

   Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot.

3. 3

   This will take about 2 hours.

4. 4

   Line strainer or small colander with cheese cloth.

5. 5

   When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer.

6. 6

   Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains.

7. 7

   Leave the curds to drain for 1 hour, then transfer them to container and refrigerate.

8. 8

   Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.

* Per serving · 4 servings · Values may vary.