Homemade ricotta will never be better than when it’s still warm and drizzled with honey or aged balsamic vinegar.
1 litre (4 cups) of 3.25% milk
1 1/2 cups whole (35%) cream
1 tsp salt
2 tbsp fresh lemon juice
1 tbsp white vinegar
Add 4 cups 3.25% milk, 1 ½ cups whipping cream and 1 teaspoon salt to a medium pot.
Bring to a gentle simmer and add 2 tablespoons fresh lemon juice and 1 tablesoon white vinegar.
Let this cook for a couple minutes until you see the milk separate into curds and whey.
Drain the mixture through doubled cheesecloth that’s been placed in a colander and allow to sit and release moisture for a few minutes.
Once it looks firm (spoonable) you can eat it immediately or refrigerate for later.