8 (I kid you not) cups WHOLE milk (Not skim or low fat or almond or soy- okay?)
1-1/2 cups HEAVY cream (Again- the real deal)
1 Tablespoon coarse salt
1/4 cup lemon juice
4 Tablespoons white vinegar
Combine the milk, cream, and salt in a 5 quart saucepan and bring it to 195degrees. Use a candy thermometer. Stir it constantly with a wooden spoon so it doesn’t scorch.
Remove the milk mixture from the heat and stir in the combined liquid of lemon juice and vinegar. Give it only a few swirls with the spoon. Let it stand for at least 20 minutes. The milk will start to coagulate (curd). DO NOT STIR again.
Line a mesh colander with 2-layers of cheese cloth and place the colander in a deep bowl.
Gently pour the curdled milk mixture into the colander.
The whey will seep through to the bowl and the curds will remain nestled in the cheese cloth lined colander. Remain patient for at least 20 minutes (you’ll think you’ve done it wrong because this glump will drain slowly- and it will).
Gather up the edges of the cheese cloth and tie them around the handle of your wood spoon.
Rest spoon across another deep bowl and continue to drain. Good luck.
The longer you let it drain the drier the ricotta will be.
I then turn-out the ricotta into yet another bowl, covered the gooey goodness with plastic wrap and put it into the fridge.
Use it within a few days because I don’t want the FDA coming down on my ass.