HOMEMADE RICOTTA CHEESE
1 litre full cream milk
1 cup cream
1/2 teaspoon salt
3 tablespoon fresh lemon juice
Slowly bring milk , cream and salt to a rolling boil in a large saucepan .
Add lemon juice and stir constantly over low heat until the mixture curdles .
Pour the mixture into a sieve lined with muslin and let it drain for 1 hour in the refrigerator . Discard the liquid and store in the refrigerator .
Store your homemade ricotta in a airtight container in the refrigerator for up to three days .
Photo: Petro van Genderen