Becky gave me this recipe. Easy enough that I may not buy ricotta again.
4 cups whole milk
1 cup heavy cream
2 tbsp lemon, plus more if needed
1/2 tsp salt
Combine ingredients in saucepan. Bring to a boil. When it boils, remove from heat immediately. Let sit 15 minutes. If you don’t get a lot of curds, add some more lemon juice and wait awhile longer.
Spoon cheese curds into a bowl lined with cheesecloth. Drain to desired consistency.
Makes about two cups of cheese.