Heavy cream makes this an even more decadent treat. Spread it on toasted baguette for a simple appetizer or go all out and make it for your next lasagna.
Ingredients
3 c. whole milk (non-organic is best)
1 c. heavy cream
½ t. salt
3 T. fresh lemon juice
Instructions
Heat the milk, cream, and salt over medium heat, stirring often, until it reaches 165-170 degrees F. If you don't have a thermometer, cook slowly until it just starts to bubble.
Remove the pot from the heat, stir in the lemon juice with two strokes, and let sit for 5 minutes.
Lay several layers of cheesecloth over a strainer set in a large bowl.
Using a spoon, transfer the cheese to the prepared strainer and let sit for an hour. This will give you a soft, smooth cheese that I like for topping toast. If you want a firmer cheese, let it drain for two hours.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/01/homemade-ricotta/