Ricotta Homemade

Ingredients:
2 lit 3.25% milk at room temperature
¼ cup lemon juice
½ tsp kosher salt (is better than table salt, as the iodine in table salt can make ricotta taste bitter.
2 tbsp 35% cream

Directions:

Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.

Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185̊ F on a thermometer, about 8 min. Turn off heat.

Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.

Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week. Makes 1¾ cups.