Fresh Ricotta Cheese

Fresh Ricotta Cheese
Makes 1 quart

Making cheese for me is like making ice cream; I find it relaxing and easier than you think. It’s one of those items you don’t think is possible to make – and then you do. You’ll often make this in restaurants using dairy just about to turn and/or eliminate food waste by utilizing leftover cream or milk from coffee service. 

1 qt. whole milk
1 qt. heavy cream
Juice of 2 lemons, about ¼ cup 
Salt, to season 

Line a colander with a heavy layer of cheesecloth or a clean dish towel.

Bring milk and cream to a simmer over high heat and stir in vinegar. Let simmer for a few minutes until curds form and remove from heat. Allow the mixture to rest for 20 minutes. Pour over the cheesecloth and allow the whey (liquid) to drain from the cheese (curd) until desired texture is created.

Season (well!) with salt.