Homemade ricotta — easier than you think

One of my 2012 goals is to have every ingredient in Nan's Homemade Pizza made in my kitchen.

Since I already make my own sauce and dough, it was time to focus on the cheese.

I decided to start simple with ricotta, and, after the trial version yesterday, I will never purchase store-made ricotta again.
Not only was it delicious and fresh-tasting, it was incredibly easy.

Homemade ricotta is basically a mixture of milk and heavy cream that is curdled with the addition of lemon juice and set to drain.

To make the ricotta (technically farmer's cheese) you need whole milk, heavy cream, lemon juice, and salt to taste:

Have your cheesecloth ready—set it over a large pot or bowl to drain:

Put the milk and cream mixture in a sauce pan with a thick bottom....

...and bring to a slow simmer (be patient, as this takes a while):

Slowly add lemon juice—the milk will curdle and look like this:

Gently scoop the mixture from the pot and place it into your cheesecloth-lined strainer:

Let in drain for about a hour:

Then season with salt to taste: