4 c. whole milk
1 c. heavy cream
1/2 tsp. fine sea salt
Juice of 1 lemon
1/4 c. Fig Balsamic
Combine milk, heavy cream, and salt in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil. Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator.
Discard liquid and transfer ricotta to a covered container. Whisk in Fig Balsamic, refrigerate until ready to use.