I made big batches of ricotta every single week for my supper club. It doesn’t always work, but when it does, it’s magic.
You’ll need: 2 pints (1.136 litres) of the best whole milk you can get, 600ml double cream, a tablespoon of sea salt, 40ml lemon juice (about one lemon), 25ml good apple cider vinegar, a thermometer and a ricotta draining basket.
Rinse your pan with cold water first so the milk doesn’t stick, and use a big pan. Gently heat the milk, cream and salt to 85–90°C, stirring occasionally. Watch it, and don’t let it boil! Then add the acids, stop stirring, and let the curds form before ladling them into the basket to drain.