Combine the milk, cream and salt in a large saucepan. Heat milk and cream mixture over medium heat until 185ºF/85ºC. It will be steaming and frothy on the top and just before boiling point. Stir regularly so that the milk doesn’t scorch.
Whisk in the lemon juice. Turn the heat off and immediately place the lid on. Allow it to sit for 20 minutes.
After 20 minutes, the curds will form. Scoop the ricotta cheese into a cheesecloth lined colander which has be set over a large bowl or saucepan.
Ricotta cheese can be eaten immediately in a creamy state or drain for 3 hours or overnight for a drier cheese. Put it in the fridge to drain. Makes about 1 ½ pounds or 680 grams.
Notes
Tips for Success
Use good quality dairy products.
Heat the milk and cream slowly and stir regularly to avoid scorching.
Use a thermometer to avoid overheating.
Don't stir the mixture continually after adding the lemon juice or the ricotta could become rubbery and grainy.