Homemade ricotta is too special to be buried inside a lasagna. Let it be the hero in fresh dishes like bruschetta or salads, on charcuterie boards, or paired with melons and berries.
In a large, nonreactive pot, combine milk, cream, and salt. Heat over medium, stirring regularly for about 20 minutes, until temperature reaches 180 F. The key is to make sure the milk does not boil — heat slowly and keep an eye on it. Add lemon juice and stir; the milk will begin to curdle immediately. Reduce heat to low and continue cooking until large curds form and float. Remove pot from heat and let stand 10 minutes to cool slightly.
Meanwhile, line a colander with several layers of cheesecloth and place over a large bowl (to keep the whey for soup stock or cooking grains). Drain cheese in lined colander for 15 to 30 minutes. Store in airtight container in the fridge for up to 3 days.
Per serving: 55 calories, 5.5 grams fat (3 grams saturated fat), 19 milligrams cholesterol, 40 milligrams sodium, 1 gram total carbohydrates. 0 grams fiber, 1 gram protein.
