If you've never tried making homemade ricotta cheese, you're in for a treat. This simple, foolproof method produces the creamiest, freshest ricotta, far superior to anything store-bought.
In a large pot, combine whole milk and heavy cream over medium heat. Stir occasionally and heat until the mixture reaches 185°F to 195°F. If you don’t have a thermometer, look for small bubbles forming around the edges (do not let it boil).
Once the milk is heated, remove it from heat and stir in the lemon juice (or vinegar). Let the mixture sit undisturbed for 5-10 minutes while curds form. You’ll see the milk separating into curds (solid) and whey (liquid).
Line a fine-mesh sieve or colander with cheesecloth and place it over a bowl. Gently pour the curdled mixture into the sieve, allowing the whey to drain. Let it drain for 5-10 minutes for a creamy ricotta or 15-20 minutes for a thicker, firmer ricotta.