1 quart whole milk
½ cup heavy cream
¼ cup plain whole yogurt
1 ½ teaspoons lemon juice
½ teaspoon kosher salt
1. Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
2. In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
3. Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
174 calories; 12 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 5 grams protein; 44 milligrams cholesterol; 275 milligrams sodium