Sorry for the delay in posting this recipe for Homemade Ricotta Cheese. I was reminded by one of my
facebook buddies, thank you Lynne : )
8 cups whole milk
1 cup heavy cream
1 teaspoon salt
3 tablespoon fresh squeeze lemon
Add milk, heavy cream and salt to the pan and bring to a slow boil.
Stir from time to time to prevent the milk from scorching.
Once the milk begins to boil add the lemon juice and stir in for about 2 minutes longer.
The milk will begin to curd.
Remove and drain on a cheese cloth for about 20 minutes.
The cheese will become thicker the longer it is left to drain
in cheese cloth