½ cup heavy cream
½ teaspoon kosher salt or coarse sea salt
3 tablespoons freshly squeezed lemon juice
|Whey. No whey!|
Line a large strainer or colander with a few layers of cheesecloth or paper towels and place it over a large bowl. Using strainer or a slotted spoon (one with holes, not the big slits), gently scoop out the curds and place into the lined strainer. Repeat the process until all you have left is the whey which you can toss or use it one of these clever ways. Drain for a minimum of 30 minutes to get a spreadable ricotta and 1 hour for really dry ricotta. If using paper towels, you might want to change them out about halfway through your drying time.