Ricotta Cheese - cooking recipe

Ingredients

1 gallon whole milk
1/4 cup heavy cream (or whipping cream)
1 tablespoon kosher salt
4 fresh squeezed lemons (strained of pulp and seeds)
1 cheese cloth (dampened)

Preparation

Put milk, cream, and salt in a large pot and boil to 190 degrees F, stirring occasionally.
remove heat, add lemon juice, stir, and wait 3-5 minutes for curds to raise to the top.
Set up a strainer over a large bowl to support cheese cloth. Slowly pour entire contents through dampened and double folded cheese cloth. Let drain for 10 minutes.
Use cheese cloth to squeeze out excess liquid and place in fridge to firm up.