Fresh Ricotta Cheese 1 Qt whole milk (good milk, fresh milk, you know the kind, in a glass bottle preferably)
1 cup cream
2 tablespoons fresh lemon juice
Slowly bring milk and cream to a boil at a medium heat, stir frequently to prevent scorching. With a candy or meat thermometer measure temperature often. Milk should be between 170-180 degrees. Once milk has started to boil and reached 175 degrees allow to boil for 30 seconds and remove from heat. Mix lemon juice into milk mixture, it should curdle. Pour mixture into a cheese cloth lined colander, allow to drain for an hour. Put in the fridge to cool for another hour or two and then use for cooking or eat fresh.
You've never eaten cheese until the love of your life makes fresh, homemade cheese. Start to chill the ricotta, but, before its totally chilled and still a bit warm, spread some on a slice of bread. wow.
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