Homemade Ricotta Cheese

I have learned that this is not an official ricotta because of the way it is prepared, but it is similar and tastes incredible.  It was so easy, that I can't wait to make it again, with a slight adjustment (see below)

Ingredients (for one large cup of ricotta):
3 cups whole milk
1 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice (**or 1 1/2 tbs lemon juice + 1 1/2 tbs white vinegar, see note)

Directions:

1. Pour the milk, cream and salt into a 3-quart nonreactive saucepan, and attach a candy or deep-fry thermometer. 
2. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. 
3. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. 
4. Let the pot sit undisturbed for 5 minutes.  While you wait, line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). I did not have cheesecloth, so I lined the colander with a coffee filter. 
5. Pour the curds and whey into the colander and let the curds strain for at least an hour. I let mine strain for about 3 hours. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.)  You can discard the whey, or use it for something else.
6. Place ricotta in an airtight container, and refrigerate until ready to use.

**Note: Using pure lemon juice as my only acid did impart a fresh hint of lemony flavor.  I did some research and found that cutting back some of the lemon and replacing it with vinegar will give you a more neutral flavor. I think I'll try that one next time, then report back! The lemon tasted delicious in the ricotta, but you might not always want that flavor, ya know?

I put some ricotta on a cracker with freshly cracked black pepper and a dollop of olive oil.  I also just ate it by itself with a spoon :)  In addition, you can spread it onto a crostini and drizzle on a bit of honey.  OR if you are really cool, make some cannoli crepes. Dude, the possibilities are endless.

Recipe from Smitten Kitchen