You want the recipe? I'm not surprised. Here ya go!
- Line a strainer with a cheesecloth or a lightweight white cloth. (I used an old fancy tableware napkin.) Place the strainer over a bowl.
- In a saucepan, heat the milk, cream, and salt to a rolling boil, then turn the heat down to medium. Add lemon juice and let it simmer, stirring constantly, until you start seeing curdles (about 5 minutes). The curdles are the ricotta cheese!
- Turn off the heat and pour it all into the lined strainer over the bowl. Let drain for about 15 minutes, then put it into a container in the fridge until you're ready to use it. (Lasts up to 2 days in the fridge.)