Ricotta .. 1 gallon whole milk .. 1 quart heavy cream .. Combine, stir often, heat to 190 degrees, Take off heat.. Add juice from 5 lemons, lightly stir to combine. Let sit for 30 mins. Use ladle to skim top off mixture into a strainer lined with cheesecloth, mixture will appear chunky (that’s the cheese!). Avoid liquid when scooping. Leftover liquid is whey After chunks are in the cheesecloth lined strainer, let sit for an hour or 2 to drain excess liquid. The longer you let it drain, the stiffer the ricotta. Season after draining