- 1 Gallon milk
- 1/2 Gallon good quality buttermilk
- 4 Cups heavy cream
- juice of half a lemon
- 1 1/2 Tablespoon salt
Mix milk, buttermilk, and cream into large metal bowl and put over a double boiler.
Cook this mixture for 25 minutes.
Next, add the lemon juice and salt then heat mixture until cheese separated from the whey. This will occur between 165-180 degrees F. Do not mix as your curd will break apart.
Once separated, gently move the mixture into a strainer lined with cheese cloth to remove leftover whey.
Let sit and strain for 20 minutes. The solids that are left over in the cloth is your ricotta.