Directions

1. 1

   Pour the whole milk and heavy cream into a large, heavy-bottomed stainless steel pot or non-reactive saucepan. Slowly heat the mixture to 85°F (29°C), stirring occasionally to ensure even warming. Use a kitchen thermometer to monitor the temperature carefully.

2. 2

   Once the milk reaches 85°F (29°C), remove from heat and gently stir in the freshly squeezed lemon juice. Stir slowly and continuously for about 2 minutes, allowing the acid to distribute evenly throughout the warm milk and begin the curdling process.

3. 3

   Let the mixture rest, undisturbed, for 10 minutes. The curds will separate from the whey as the milk coagulates. You should see a clear separation forming between the white curds and the greenish-yellow whey.

4. 4

   Line a fine-mesh sieve or colander with cheesecloth and carefully pour the curds and whey through it, allowing the liquid whey to drain into a bowl beneath. Let it drain for 5–10 minutes, depending on how creamy you prefer the final ricotta to be.

5. 5

   Transfer the collected curds into a clean bowl and gently fold in the coarse sea salt until evenly distributed. Taste and adjust salt to your preference if desired.

6. 6

   Serve the warm or room-temperature ricotta immediately, or store it in a clean glass container in the refrigerator for up to 5 days. Use as a spread, topping, or ingredient in your favorite recipes.