1. Heat the milk with the cream in a saucepan until a thermometer reads 185°. Season with salt.
- 2. Add the lemonjuice and mix until curds begin forming. Reduce heat to the lowest setting and let it cook for 20 minutes, without stirring.
- 3. Use a slotted spoon to transfer curds into a cheesecloth and discard the liquids.
4. Transfer the ricotta in an airtight container and store for up to 2 weeks. Serve at room temperature drizzled with olive oil and sprinkled with oregano.
Products used in this Recipe: