In Enamel-coated Dutch Oven or Large Pot (if using a large pot, make sure it is NOT aluminum), combine Milk (raw or pasteurized; do NOT use Ultra-pasteurized), Cream, and salt. (Note: I like to use 1/4 teaspoon salt when I am not going to strain the cheese as much…this will work great when your using for Cannoli or Vegetable Dips or in Lasagne Roll-ups. I like to use 1/2 teaspoon salt when I am going to strain the cheese a little more (making it drier) to crumble over salads or put on top of pizza.)

Place Pot on Medium Low Heat and slowly increase the heat to bring up to a boil (Note: It might take upwards of 1/2 hour). Stir occasionally to make sure it doesn’t stick to pot.

While Milk mixture is heating, cut and juice a lemon.

When Milk Mixture comes to a boil, turn off the heat. Add 2 Tablespoons lemon juice. (You’ll see the whey starting to separate from the curds.)

Cover pot and remove from stove. Let cool for a few minutes.

Pour curds and whey into a strainer lined with cheesecloth. You can strain into a bowl and use the whey for other things (See Ricotta Cheese blog at https://tinykitchen.com for some ideas)

Let strain for upwards of 20-30 minutes, depending on the consistency that you’re looking for.