Fresh Homemade Ricotta, or how to save a gallon of sour milk

While sitting around waiting for chocolate pudding, what better to do than to turn a gallon of I'm-not-sure this-isn't-sour milk into oh-my-stars-you-made-this? ricotta cheese. There is nothing better to do, let me assure you.

Recipe courtesy of epicurious/gourmet w/ a few minor modifications.

Ingredients:
2qts whole milk (it was probably more like 3qts)
1c heavy cream (it was probably more like 1.25c)
1/2 teaspoon salt (approx 1T of kosher salt)
3 tablespoons fresh lemon juice (the juice of 2 limes)

Preparation:
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Results:
It looked like ricotta, it smelled like ricotta, it was ricotta! Success! We ate a few spoonfuls with raspberries last night. The rest sits in the fridge waiting for...

Ricotta Ideas to Try:
with honey
or maple syrup
lasagna
ravioli
stuffed shells
cheesecake
ricotta cakes
vagera

Oh, and so as not to be wasteful, check out what you can do w/ the leftover whey:
bread baking
soup stock
cook pasta in it
cook beans in it
water your plants
feed it to your pets
or just drink it

I have break baking plans - I'll keep you posted.