I don't think I can possibly go back to buying ricotta from the grocery store after making it this afternoon. I wanted to try a gnocchi dish which called for fresh ricotta, and since we are in Italy I thought it fitting to give it a whirl.  This recipe is super easy with a beautiful and extremely creamy result. The best thing about this is that you can use it for so many different dishes. Mix some fresh ricotta with strawberries and aged balsamic, use it for pasta stuffing, bake a lasagna....the possibilities are endless!

Today we are going into Firenze to do some sightseeing! More pictures coming soon...

Homemade Ricotta

• 8 cups of whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 4 tablespoons fresh lemon juice

Line a large sieve or mesh colander with a layer of heavy-duty (fine-mesh) cheesecloth or a thin dish cloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring occasionally to prevent burning on the bottom of the pan, until the mixture curdles. This can take anywhere from 5-20 minutes. If your milk does not curdle add more lemon juice and let it be. Do not stir too much or it will break up the curdles!

Pour the mixture into the lined sieve or colander and let it drain 1 hour. After discarding the liquid (this liquid is whey and can be used in pastas, pie crust, and all sorts of recipes....dont throw it out!!) , chill the ricotta, covered; it will keep in the refrigerator 2 days.

Makes about 2 cups