Fresh Ricotta Cheese

This recipe is written with cows milk but it's just as good if not possibly better with goat and sheep's milk as well.

• Ready In: 1 hr 15 mins
• Yields: 1-2 lbs

Ingredients

• 1  gallon milk
• 1  teaspoon  citric acid (fresh squeezed) or 1⁄2 cup lemon juice (fresh squeezed)
• 1  teaspoon salt

Directions

1. Pour milk into a large non reactive pot. Add the acid or lemon juice and salt; stir.
2. Heat the milk to 195 degrees. Stir often to avoid scorching. When curds and whey separate, turn off the heat. Allow to set undisturbed for 10 minute.
3. Line a colander with a clean muslin dish towel or several layers of cheesecloth and place over a large bowl or container.
4. Ladle the hot curds and whey into the cloth covered colander. Tie the cloth into the bag and hang the cheese to drain for 1 hour. Makes 1 3/4-2 lbs ricotta.