Homemade Ricotta

Photo: James Oseland

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1. Makes 4 1/2 cups. Heat 1 gallon whole milk and 3/4 cup heavy cream over medium-high heat, stirring occasionally with a wooden spoon and taking care not to scorch the milk, until an instant-read thermometer inserted in the milk reads 200 degrees. Skim foam from surface of milk. Pour milk into another pot to facilitate cooling. Add 2 tsp. kosher salt to milk; stir to dissolve.