Lemony Ricotta Cheese

Instructions

• Add the milk, cream and salt to a saucepan over medium heat and bring to 190 degrees. Stir as needed to keep from scorching the milk. When the milk reaches 190 degrees, remove from heat and stir in 2 tbsp of fresh lemon juice. The milk should start to clump when you add the lemon juice. Return the saucepan to the heat and bring the mixture to 190 degrees and remove it from the heat. At this stage, white curds should form - if not, add more lemon juice, ½ tsp at a time, until white curds form. Once curds have formed, remove from a saucepan and let rest for 10 minutes.
• Place the cheesecloth in a sieve and place the sieve over a large bowl. Slowly ladle the cheese curds into the cheesecloth. The cheese is ready to eat after it has drained for a few minutes. For a firmer cheese, let the cheese drain in the sieve for 30 minutes then lift it from the sieve and fold the cheese cloth around the cheese and place in the refrigerator overnight.
• Remove from the fridge the next day and softly stir to create a ricotta-like consistency. Serve as desired.