3 tablespoons fresh lemon juice (about 1 large lemon)
Instructions
Line a large sieve with a layer of fine-mesh cheesecloth. Place over a large bowl and set aside.
In a large heavy pot, combine milk, cream, and salt over moderate heat. Slowly bring to a rolling boil, stirring occasionally. Add lemon juice, reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the prepared lined sieve. Let drain 1 hour. Discard liquid, and place ricotta in an airtight container. Season with a little extra salt, if desired. Cover and keep in the fridge for up to 4-5 days, until ready to use.