This cheese is so easy to make you will not believe it. Really. The flavor is so simple and delicate it is so perfect warm on some toasted baguette drizzled with some good olive oil or add eggs and herbs and stuff in the Cannelloni like I did here. Up to you. If you want more just double it, everything but the lemon juice.
1/2 gallon 2 percent or whole milk
1 cup heavy cream
1/2 teaspoon salt
5 tablespoons fresh lemon juice
Add milk, cream and salt to large heavy bottom pan. Cook over medium to medium high heat stirring frequently to prevent burning the bottom.
Cook until the instant read thomomonter reaches 190 degrees F.
When the milk reaches the temp. remover the pan from the heat and add the lemon juice stir once or twice, let set for 5 or 6 minutes to form curds.
Pour into a straner lined with cheese cloth over a bowl. Check out photos.
Allow the Ricotta to drain for 1 hour over the bowl. Pour out the liquid if it touches the bottom of the cheese cloth.
After one hour remover the cheese from the cloth and chill until ready to use.
Have everything ready to go before you start.
Squeeze the lemons
Wet the cheese cloth and line the strainer with it and place over your bowl.
When you pour your curds into the cloth at this point you can add rosemary or basil or whatever you like for more flavor.