Homemade young ricotta cheese

Ingredients:

• 6.5 cups whole milk
• 1.5 cups heavy cream
• 1 tbsp fresh lemon juice
• 2.5 tbsp. vinegar

Preparation:

1. Line a large sieve with 2 layers of cheesecloth or paper towels and place it over a deep bowl.
2. Bring the milk and cream to a simmer over medium heat, stirring occasionally, with 1 teaspoon of salt. Use a large saucepan with a non-reactive coating. Add the lemon juice and vinegar and cook, stirring, until the mixture thickens (about 1 minute).
3. Pour the mixture into the prepared sieve and let it drain for at least 5 minutes (up to half an hour for a denser cheese). Pour off any accumulated liquid (whey) from the bowl as needed. Store the finished cheese in an airtight container in the refrigerator for up to 4 days.
   Exit: 2 tbsp.