Makes 1 cup
3 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons lemon juice
Pour the milk, cream and salt into a saucepan.
Using a thermometer, heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.
Remove the pan off the heat and add the lemon juice, then stir the mixture a couple of times.
Leave the milk mixture to sit for at least 5 minutes (it will start to look curdled).
Line a colander with two layers of cheesecloth and place it over a large bowl (to catch the whey).
Pour the mixture into the colander to allows the curds seperate from the whey. This will take at least an hour.
After an hour, you will have a spreadble ricotta. If you desire a firmer texture, let it sit for another hour.
Transfer the ricotta to an airtight container and refrigerate until ready to use.
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