First, mix milk, whipped cream and salt in a large pan and simmer over low heat until bubbling up. If you increase the ratio of whipped cream, you can make richer cheese.

When the milk and whipped cream boil, add lemon juice and stir once to blend well with a wooden spatula or silicone spatula. After that, never stir and simmer over low heat. If you add lemon juice, it becomes soft. Boil it on low heat for 35 minutes to 1 hour.

Then the whey separates and makes soft cheese.

Sift a tight cotton cloth and pour cheese over it and let it sit for about an hour.

Then lump together, tie well, and place heavy stuff on top to let the whey drain. They told me to put it together and refrigerate it, but I left it on the veranda for about 3 hours.

Remove the cotton cloth to complete the homemade ricotta cheese. The texture of the cheese changes depending on how much whey you take out. If you want to make it hard, take out more whey. I left it for about 3 hours because I wanted to make it into cream cheese. If you make it hard, cut it into small pieces, and put it in olive oil mixed with herbs and spices, it becomes Feta cheese, and it will be stored longer.

It became soft cheese. You can spread it on bread and I think it will be useful for baking. It's also good for making canapes. It's a very fresh cheese with a very savory and rich flavor. They say it's very delicious even if you spread it on crackers with honey.