Pour the 4 cups milk and 2 cups cream into a large stock pot. Place over high heat and bring to a boil. The moment the milk comes to a boil, remove it from the burner. Stir in the lemon juice and salt. (I like my fresh ricotta cheese salty and use 2 teaspoons of sea salt, but use less if you like). Allow the mixture to sit and curdle for 10 minutes. Meanwhile, place a large sieve over a large bowl. Line the sieve with 3-4 layers of cheese cloth. Pour the curdled milk into the prepared sieve and wait. Allow the ricotta to drain, separating the curds and whey, for about 2 hours. Then scoop the thickened ricotta into an airtight container and refrigerate until ready to serve.
NOTE: This ricotta cheese recipe is ultra-rich and luxurious because of the creamy whole milk and heavy cream. You can however substitute 6 cups of whole milk, and skip the heavy cream. Or even use low-fat milk!
110 calories; 8 g fat; 5 g saturated fat; 7 g protein; 2 g carbohydrates. Nutrition figures based on using whole milk and heavy cream. Nutrition values are estimated and may vary based on process.