Directions

1. Read the safety notes before starting. Use pasteurized dairy, sanitize bowls, cloth, spoons, and thermometers, keep hands clean, and refrigerate finished cheese promptly.
2. Combine milk, cream, and salt in a heavy pot. Heat slowly to 185 F, stirring often to prevent scorching.
3. Turn off the heat and stir in lemon juice or vinegar. Stir for 10 seconds, then stop.
4. Rest undisturbed for 10 minutes, until white curds float in yellow whey. If the whey remains milky, add 1 tablespoon more acid and rest 5 minutes.
5. Ladle into a cloth-lined colander. Drain 10 minutes for spoonable ricotta or 30 minutes for firmer filling cheese.
6. Chill in a covered container and use within 3 to 4 days.