Line a sieve with a piece of muslin cloth and set this over a large (deep bowl). In a pot with a heavy base put the milk, cream and salt and bring it to the boil whilst stirring constantly. As it just starts to boil (bubble), add the 2 T of lemon juice and reduce the heat and allow it to simmer for 2 minutes. Remove it from the heat and let it sit at room temperature for 5 minutes. Stain it in the sieve and let it stand for 1 hour. Scrape the ricotta out the cloth and place in an airtight container in the fridge until ready use.Recipe reprinted with permission of Drizzle & Dip, inspired by Donna Hay.
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