Here are the ingredients:
4 cups whole milk
2 cups heavy cream
1/3 cup lemon juice (you can also use 3 tablespoons of white vinegar)
1 teaspoon kosher salt
In a saucepan, heat the milk, cream and salt.
Before it boils you will notice that it gets a little foamy on the top. The temperature should be about 185 degrees-190 degrees. At that point, remove from the heat and pour the lemon juice in. Let that sit about 5 minutes and then pour the mixture in a small mesh colander lined with cheesecloth.
Let that drain a few hours, then gather the cheesecloth and squeeze any excess juice.
After a few hours you can see a huge difference!
The ricotta can be refrigerated 4-5 days before use.
My dad said that if Nonna didn't make her own ricotta, she would send my Nonnu to a store on The Hill (the Italian neighborhood in St. Louis, MO). He would bring it home warm and they would spread it on bread, with a little sugar, for a sweet treat!