(includes draining time)
4 cups whole milk
2 cups half-and-half
2 teaspoons kosher salt
Juice of 1 lemon
Special equipment: 2 pieces cheesecloth
Bring the milk, half-and-half and salt to a simmer in a saucepan. Mix in the lemon juice and let the mixture sit off of the heat until curds form. Line a sieve with 2 pieces of cheesecloth and place it over a medium bowl.
Pour the milk mixture into the sieve and allow it to drain into the bowl for 20 to 25 minutes. Discard the liquid in the bowl occasionally so the sieve is not sitting in the liquid. The longer you let the mixture drain, the thicker the ricotta will be.
Use immediately or refrigerate in a covered container for 4 to 5 days.