Ricotta Cheese, Fresh

Line colander with quadruple layer of cheesecloth and set it over a bowl. In large pot over medium-high heat, whisk together all ingredients til smooth. Bring to a simmer and heat until the mix just begins to curdle. Pour mix into colander. (For a drier ricotta with bigger curds, continue to simmer 1-2 minutes longer until mix completely separates. Stop draining when mix begins to look like ricotta, 5-15 min. Transfer to airtight container and store for up to 2 weeks.

Milk 1 qt whole
Heavy Cream 1/2 c
Yogurt 1/4 plain whole
Lemon juice 1.5 tsp
Salt 1/2 tsp kosher