Ingredients
3 C Whole Milk
1 C Heavy Cream
Juice and Zest of 2 Lemons
1/2 tsp Kosher Salt
1/4 tsp Sugar if Desired
Preparation
In a small pan, heat milk and heavy cream to 180 degrees. Remove from heat and add lemon juice and zest, salt and sugar. Pour mixture into a cheesecloth-lined strainer and strain overnight. Press out any remaining liquid, and the ricotta is ready to use.
