to top these golden, gooey delights!
1 quart half and half
1 quart whole milk
2 teaspoons salt
1/3 cup fresh squeezed lemon juice
and place in the sink or over a bowl if you want to save the whey. Wet the
cheesecloth to hold it firmly in place.
a gentle simmer in a heavy large pot. Stir in the lemon juice and continue to
simmer gently until curds begin to form and float to the top, 1 to 2 minutes.
They will first look like spatters of white, then gather into soft, cloud-like
clumps. When you see the liquid begin to clear of cloudiness and the curds are
firming up but not hard, scoop them out with a slotted spoon or sieve.
colander. If very soft, press gently to extract a little moisture, but take
care not to dry out the cheese. Turn into a bowl, cover and chill.
ricotta is at its best eaten fresh.