Homemade Ricotta Cheese

This sounded so intimidating to me, but I've seen it on several blogs and wanted to give it a try. Honestly, it is dead easy, and so good. I may have used too much lemon but the subtle lemon flavor went awesome with the fried zucchini flowers.

Homemade Ricotta Cheese
From epicurious.com

4 cups milk (any fat content except skim)
1 cup cream (fat free 1/2 and 1/2 works okay too)
1 tablespoon lemon juice

Line a collander with cheese cloth and place over a large bowl. Heat the milk and cream together over medium high heat, stirring occasionally. As soon as it reaches a rolling boil, add the lemon juice and stir. Reduce the heat to a simmer and let the mixture sit for one minute. Gently stir it up again, separating the curds from the whey. Turn off the heat and let the mixture sit for one more minute. Poor the mixture into the collander and allow to sit for about an hour, or until cool.

This will keep in the fridge for 4-5 days.