Ingredients:

• milk 4 cups
• cream 1 cup
• salt 1/2 tsp
• fresh lemon juice 3 tbsp

Method:
Line a large sieve with a layer of fine mesh cloth cheesecloth and place it over a large bowl. Boil milk, cream, and salt stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain for 1 hour. After discarding the liquid, chill the ricotta, covered, it will keep in the refrigerator for 2 days.