Fresh ricotta cheese

2 quarts whole milk
1 C heavy cream
1/2 t salt
3 T fresh lemon juice

Line a large sieve with cheesecloth and place over a large bowl. Bring the milk, cream, and salt to a rolling boil in a large heavy pot over moderate heat, stirring to prevent scorching. Add the lemon juice, then reduce the heat to low. Simmer, stirring constantly, for a couple of minutes, until it curdles. Pour this into the strainer and let it drain for an hour. Discard the liquid and chill in the fridge. It makes 2 cups, but it only keeps for a couple of days.

This can be used as an ingredient in cheesecake or lasagna, or just feature it for dessert with fresh jam on top.