Fresh Ricotta

Ricotta is one of those fabulous ingredients that can be used in both sweet and savory dishes.  What can make it even more wonderful you ask? Making it in your own kitchen, with local milk!  If you want to try your hand at cheese making this is a great place to start.  Home made ricotta is so heavenly and rich, I never knew what I was missing.  After you try this recipe you won't be able to go back to the store bought stuff.  It is fresh and creamy and has a sweetness that is perfectly balanced by a hint of lemon.  Spread it on a rustic grainy bread and top it with local honey.  Fold it into your soft scrambled eggs.  Or top a bowl of pasta with a lovely scoop!

Ingredients
2 cups whole milk, I used Ronnybrook cream line 
1 cup heavy cream, again Ronnybrook 
1/2 tsp. kosher salt 
2 Tbsp. fresh squeezed lemon juice

Bring milk, cream and salt to a boil in a medium sized sauce pan.
Once it boils, remove from heat and gently stir in lemon juice until the mixture begins to curdle. You will know its curdling when small solid bits form.  Let stand for 5 minutes.
Over a medium bowl, place a fine mesh sieve that is lines with 2 layers of cheesecloth. Pour the liquid through. 
Allow the liquid to drain in the fridge for 20 minutes up to 12 hours.  You decide the thickness of the ricotta.  But it's hard resist eating it for very long! 
This recipe make about a cup!