This is a super easy recipe and is worth the time it takes to make. Delicious with honey on toast, broiled with anchovies on a crostini, folded into scrambled eggs, or on a bagel! (recipe below)
Ingredients:
1 quart whole milk
1 cup heavy cream
4 lemons, zested and juiced
1/2 teaspoon salt
1/2 teaspoon sugar
In a two quart (nonreactive) saucepan heat milk and cream to a boil then remove from heat
Add juice, zest, sugar and salt
Stir very well then allow it to stand for 20 minutes in the saucepan (off the heat)
With cheesecloth, line a conical sieve and position over a large bowl (to catch liquid)
Pour the mixture through carefully, allowing the whey to drain through
Allow to stand at room temperature for 2 hours
Drain the liquid at bottom of the bowl every 10 minutes and press ricotta lightly to form a conical shape
After the two hours, gently turn the ricotta onto a plate and cover with waxed paper
Enjoy immediately!!!
my last bite... 
hey this is pretty cool! never knew I could make cheese at home 😛