3 tbsp lemon juice or good-quality white wine vinegar
½ tsp salt
Instructions
Line a large sieve with damp, heavy-duty cheesecloth (or a couple of layers of regular cheesecloth) and place over a large bowl
Combine milk, cream and salt in a large enameled or stainless steel pot and bring to a boil over medium heat, stirring occasionally. Turn heat off, add lemon juice and allow to sit for 5 minutes or until curdled.
Pour into cheesecloth-lined sieve and let drain for 45 min- 1 hour. Transfer ricotta to an airtight container and chill.
Recipe by oh honey bakes at https://ohhoneybakes.com/essentials-homemade-ricotta/