Using local, grass-fed milk and cream makes a real difference in the taste of this homemade ricotta. Eat plain, topped with honey and pecans, or use it in homemade lasagna or top your heirloom tomato salad with dollops of it to really add a Farmhouse touch. This recipe is from Gourmet magazine.

Special equipment: Unbleached cheesecloth, large strainer or sieve

Ingredients
8 cups whole milk
1 cup heavy cream
1 teaspoon salt (or more to taste)
3 tablespoons fresh lemon juice

Procedure

1. Line a large strainer or sieve with cheesecloth and place the strainer over a large bowl.
2. In a medium saucepan, bring milk, cream, and salt to a boil over medium heat, stirring occasionally to keep milk mixture from scorching.
3. Add lemon juice, reduce heat to low and simmer, gently stirring, for 1-2 minutes. The mixture will curdle immediately.
4. Pour the mixture in into the lined strainer and let drain for an hour. Discard the liquid and refrigerate the ricotta or use immediately.

Makes about 2 cups.