2 cups whole milk
1/4 cup fresh cream
2 tbsp. plain yogurt
1/4 tsp. kosher salt
1 tsp. lemon juice

  • combine all ingredients in a saucepan and mix well
  • bring to a simmer and heat until mixture begins to curdle
  • pour mixture into cheesecloth-lined colander
  • drain for 5 to 15 minutes, until desired consistency

source: https://cooking.nytimes.com/recipes/1015560-fresh-ricotta