One-Hour Homemade Ricotta
Makes about 1 1/2 cups
Adapted from One-Hour Cheese
4 cups (1 quart) whole milk
2 cups (1 pint) heavy cream
1/4 cup fresh squeezed lemon juice
1/4 teaspoon salt
In a large pot gently stir together milk, cream, and lemon juice and set over medium heat. Stir every few minutes to prevent a skin from forming on the top of the surface and check that there is no burning on the bottom of the pan (turn down the heat if this begins to happen).
Check the temperature when you start to see steam rising from the pot. Curds will begin to form rapidly as the temperature gets close to 190°F. Stay close to the pot at this point and when the temperature reaches 190°F turn off the heat and remove the pot from the burner.
Let the pot sit undisturbed for 10 minutes to give the curds a chance to release more whey. While you wait, line a fine-mesh strainer with cheesecloth and set over your largest bowl. Pour the curds through the cloth and let the whey drain for about 10 minutes. Gather the cloth into a bundle and give it a gentle squeeze to strain out the last little bit of liquid. Unwrap the cheese and gently stir in the salt. Transfer to a small bowl and chill in the refrigerator then serve.