2 cups whole milk
1 cup heavy cream
½ teaspoon kosher salt
Urban Platter Arabian Sea Salt Flakes, 500g
2 tablespoons fresh lemon juice or white vinegar
Bring milk, cream, and salt to a boil in a medium saucepan over a medium flame. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand undisturbed for 5 -7 minutes.
After this time, the milk starts to separate into clumps of milky white curds and thin, watery, yellow-coloured whey — use a slotted spoon to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl.
Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.