Fresh Ricotta Recipe
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lemon juice or distilled white vinegar
- Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
- Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
- Cover and chill cheese up to 3 days.
