2 cups whole milk
1 cup heavy cream
Combine the milk and cream in a large pot then bring to a simmer. Turn off the heat then add 1 1/2 tablespoons fresh lemon juice.
Stir gently just to distribute the lemon juice then let sit, undisturbed, for one minute.
Set a strainer lined with cheesecloth over a large bowl then let drain until most of the liquid has drained off or until its reached your desired thickness. For me that takes about 20 minutes.
Add a pinch of fine sea salt.
Refrigerate until cool. The ricotta will firm up quite a bit in the fridge.
Serve. Here with oven roasted asparagus, chile flake and olive oil.