Although traditional Ricotta is made from the whey leftover in the cheese making process, this cow’s milk version creates a rich and sweet version guaranteed to please. -Makes about 1 cup.
1 quart whole milk
1/2 cup heavy cream
1/4 tsp coarse salt (I prefer sea salt)
1 1/2 tablespoons lemon juice or white vinegar
1 Combine the milk, salt, and cream in a saucepan and place bring to a simmer over medium/high heat, stirring to prevent scalding.
2 Cover a colander with cheesecloth, and place over a large bowl.
2 Add lemon juice and stir quickly (but gently) to blend.
3 Turn heat down to medium/low and watch until all the ricotta curds have separated from the whey (about 1 minute)
4 Pour the curd/whey mixture into the cheesecloth covered colander and let drain
5 If you won’t be serving immediately, refrigerate in a covered container.
The age of your milk will have a big impact on when the milk starts to curdle. Older milk that has started to sour will curdle without the use of lemon juice or vinegar. Not a problem, if that happens, just omit the lemon juice/vinegar.