Homemade Ricotta

1 gallon whole milk

2 cups heavy cream

1 tsp. salt (heaping)

6 tbsp. fresh lemon juice

large sieve covered with fine mesh cheesecloth

SLOWLY bring milk, cream and salt to a rolling boil in a 6 quart heavy pot over moderate heat, stirring occasionally to prevent scorching (should take around 20-30 minutes--not too fast!) When the mixture reaches about 180F, add lemon juice, stir and then reduce heat to low and simmer for 15-20 minutes until the mixture curdles. Remove the pan from heat and pour the contents gently into the sieve that has been completely covered with cheesecloth. Pull up on the sides of the cheescloth to drain off any extra liquid but resist pressing on the curds. Drain for at least 5 minutes. Move to an airtight container and refrigerate for 3-5 days.