Ingredients:

1 gallon whole milk

4 tsps salt (20 gr)

3 oz  (80 grams) lemon juice (clear of pulp and seeds)

Directions:

Pour milk in a large stainless steel pan.

Add salt and mix well.

Bring milk to a boil on medium heat.

Add 1/2 of the lemon juice at first boil.

Stir and bring milk to boil again.

Add the rest of the lemon juice while stirring thoroughly.

Shut off heat and let milk cool down.

Wait a few minutes or until you see curdles form on surface of liquid.

Those curdles are what makes ricotta.

Skim ricotta curdles and drain in appropriate molds.

Refrigerate until ready to use.

TIPS:

Only whole milk will produce the best ricotta using this method.

For even richer tasting ricotta, you can substitute one quart of milk with heavy cream.

If you don’t have perforated ricotta molds, just use cheesecloth to drain ricotta. In fact, you can allow ricotta in cheesecloth to drain over a container large enough to contain the dripping liquid.