Homemade ricotta cheese

How to make ricotta cheese at home with low fat cream.

Ingredients

1 litre whole fat milk
200 ml low fat cream fat 20 percent
3 tablespoons lime or lemon juice

Instructions

Over a large strainer or colander , place a cheese cloth or clean thin cloth. Place this in your sink or over a large bowl (to collect the liquid after draining or whey) .
In a thick bottomed sauce pan, heat the milk and cream together on slow heat , until it comes to a boil.
As soon as the mixture begins to boil, stir in the lemon juice and switch off the heat.
The milk-cream will curdle immediately. Let this rest for upto 10 minutes .
Pour the curdled mixture through the strainer lined with cheesecloth . Let it drain for 30 minutes to an hour
Your Fresh Ricotta is now ready to use!

Notes

This makes about 2 cups cheese.
The cheese can be refrigerated for upto a week
You can use white vinegar instead of the lemon juice.
If you are measuring by cups, 4 cups milk and 1 cup cream works well here with 3 tablespoons lemon juice.
The drained whey can be used instead of water in cooking and baking.