There are many uses for fresh ricotta. Once made, you will need to use it within a few days. For some suggested recipes, see my earlier posts for Ravioli with Ricotta and Brown Sage Butter and Arugula, Ricotta, Pancetta Bruschetta.
½ gallon whole milk
1 cup heavy cream
¾ tsp salt
4 Tbs. lemon juice
Prepare strainer by lining it with cheesecloth, set over a large bowl. In a large saucepot over medium heat, mix milk, cream and salt, stirring often. Bring to a boil. Immediately add lemon juice, stir, reduce heat to a simmer and cook for 2-3 minutes. Pour into the prepared strainer and let drain for at least 45 minutes to one hour.
Once drained, add to a food processor and pulse 5-6 times until smooth. You can add a tablespoon or so of olive oil to the mixture. Serve or use immediately, or cover and keep in the fridge for 1-2 days.