Scrambled Farm Fresh Eggs with Homemade Ricotta

Homemade Ricotta
1 quart whole milk
½ C. heavy cream
¼ tsp. kosher salt
1 ½ Tbs.
Lime juice

Bring milk, heavy cream and salt to a simmer. Stir a little to prevent scalding. Add lemon juice and gently stir just to blend. Let sit on low heat for 1 minute. Stir again and let sit for 1 more minute. Liquid should have separated. Strain through a cheesecloth and let sit in refrigerator until desired consistency.