Heavy-duty, tight-weave cheesecloth
2 quarts (½ gallon) whole milk
1 cup heavy cream
½ tsp. salt
3 T. lemon juice
Line a large sieve or fine-mesh colander with a layer of the cheesecloth and place it over a large bowl.
In a heavy-bottom pot, slowly bring the milk, cream, and salt to a rolling boil over moderate heat, stirring regularly so the bottom doesn’t scorch. Add the lemon juice, reduce the heat to low, and simmer, stirring constantly, until the mixture curdles, about 2 to 3 minutes.
Carefully pour the mixture into the prepared sieve or colander and let drain for 1 hour. When completely drained, chill the ricotta, covered. Will keep for about 2 days in the refrigerator.
Yields about 2 cups.