1 litre (1000ml) 15 % cream (half/half)
juice of 1 lemon
1/2 tsp salt
Put cream and salt into bowl and heat 15mins/80C/speed 2-3
Add lemon juice and transfer to other bowl and let sit covered with plastic wrap at room temp 5 hours
Cover straining basket with cheese cloth and transfer cheese into that.
Refrigerate and once most of the whey has drained ricotta is ready to use. (approx 1 hour)
Will keep for 4-5 days in fridge.