Homemade Ricotta 4 cups whole milk 2 cups heavy cream 1 t. salt 4 T. fresh squeezed lemon juice Line a sieve with cheesecloth and place over a bowl. In a large pot, slowly bring the milk, cream, and salt to a boil. Be careful not to scorch. Remove from the heat, slowly add the lemon juice and stir for a couple of minutes until curds form. Pour into the cheesecloth and let drain for a least an hour.