Ricotta

Directions

1. 1
   Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot.
2. 2
   Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot.
3. 3
   This will take about 2 hours.
4. 4
   Line strainer or small colander with cheese cloth.
5. 5
   When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer.
6. 6
   Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains.
7. 7
   Leave the curds to drain for 1 hour, then transfer them to container and refrigerate.
8. 8
   Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.