Ricotta cheese-home made

Yields about 2 cup or 16 oz of ricotta cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large sauce pan, over medium heat, bring milk, cream and salt to a boil. Stir frequently to keep from scorching.

Step 2

Right when it boils add the lemon juice and with a spoon, circle around the pot twice and stop.

Step 3

Reduce heat and cook for 2 minutes more- NO stirring. It may not look like their are curds but after you drain it, you will see them.

Step 4

Remove from heat and let sit for 5 minutes.

Step 5

Pour mixture gently onto a cheese cloth-lined strainer over a large bowl or sink and allow to drain.

Step 6

Let rest in strainer for a little while to let all the liquid drain out.