Very similar in approach to making Paneer, Ricotta is not heated as long or as hot, and so it retains the ability to melt in baked dishes like lasagna. A simple recipe that is ready to use as soon as it is drained, get your lasagna pan ready!
Yields about 1 1/2 cups.
1/2 gallon whole Cow Milk
1 cup Heavy Cream
5-7 Tablespoons Fresh Lemon Juice or White Distilled Vinegar
Put milk and cream into the double boiler and begin heating over medium heat. Stir very gently but only enough to keep from sticking.
When the temperature of the milk goes above 160°F, add about 4 Tbs. of lemon juice or vinegar. The idea is to only add as much as needed to get curds and whey. If too much is added, the curds will be tough and dry. Continue to slowly heat, stirring gently only occasionally to avoid sticking. Before the temperature reaches 200°F, add 1-2 more Tablespoons of lemon juice or vinegar until there is clear yellow whey and soft curds.
Remove the pot from the double boiler and let rest for 10-15 minutes.
Line the colander with cheesecloth and gently ladle the curds into it. After each scoop of cheese, sprinkle a little salt on the cheese. Let it drain completely.