Homemade Ricotta

Wow....wow.... purely delicious cheese.  The ricotta you buy in the grocery store, has nothing on this silky and creamy ricotta.  You need to make this.....it's ridiculously good.  My little people were eating it straight off a spoon.  It's soooooo gooooood.....
Ok, gathering my composure, hopefully.  I made this for my mom's birthday appetizer and we spread it on crostini and topped it with a little olive oil and salt, or a little fresh pesto and even a slice of salty prosciutto.  I noticed my dad, topping it with all three.  Each to their own.  The next day my son insisted on 'roni cheese' so we tossed the pasta with a big dollop and he licked the bowl clean.
I searched and searched for recipes and some were so different than others so this is what I came up with.  One of my favourite experiments thus far.
The longer you let this drain, the thicker it gets and after sticking it in the fridge for an hour or so firms it up even more.  This should hold well for up to 4 days, if it lasts that long.  This recipe makes almost 2 cups....I forgot to measure the amount.  Whoops!
p.s. yes, I know this isn't exactly low fat but it's a treat and it's fully worth it!  Everything in moderation right?!

Oh yeah....num num...

...a closer look at the sheer creaminess of it all.

Homemade Ricotta

Yields about 2 cups (I think)

4 cups Organic Whole Milk (don't skimp here)

2 cups 35% Cream

1 tsp salt

3 tbsp lemon juice, freshly squeezed (Do NOT use bottled lemon juice)

In a non-reactive pot (stainless steel) bring the milk and cream to a boil over med-high heat, stirring frequently.  Meanwhile, set a sieve lined with cheesecloth over a bowl.  Once the milk is at a full boil, remove it from the heat, add the salt and lemon juice, stirring gently to combine.  Let sit for 5 minutes while the curds separate from the whey.  Pour the milk (curds and whey) gently into the sieve.  The whey will drain out.  Let sit at room temperature to drain for at least 1 hour, or up to 2 hours.  Eat right away or refrigerate for up to 4 days. 

Note: the cheese will firm up even more once chilled.