- Pour the milk and cream into a heavy-based saucepan.
- Gently heat until it is just scalding. Take your time with this next step – don’t rush it.
- When it is scalding, pour in the lemon juice and salt, stir once, then leave on the heat for a few minutes. You should notice the milk separates into curds and whey.
- This may take five minutes or so. As soon as this happens, take the pot off the heat and leave for 10 minutes.
- Line a sieve with some clean muslin, a tea-towel, a sheet or cotton serviette, and pour the mixture into the sieve, making sure to put a bowl under it to catch the whey.
- Leave for 15 minutes. Tie the top of the cloth and hook the ball of cheese over your kitchen tap so it is dangling down.
- Leave for two to three hours to drip. When the cheese seems dry, remove and keep in the fridge.
Tip: I recently found Lewis Road Creamery non-homogenised full-fat milk. It is just like the fresh stuff I had as a child with a bit of cream on the top, and it produced a wonderful ricotta. Please do try this – it’s so easy and you won’t be disappointed, as long as you have the right product. If you live near a farm, getting it straight from the source would be even better!