Fresh Ricotta Cheese

Directions

1. 1
   Pour milk into a large non reactive pot.
2. 2
   Add the acid or lemon juice and salt; stir.
3. 3
   Heat the milk to 195 degrees.
4. 4
   Stir often to avoid scorching.
5. 5
   When curds and whey separate, turn off the heat.
6. 6
   Allow to set undisturbed for 10 minute.
7. 7
   Line a colander with a clean muslin dish towel or several layers of cheesecloth and place over a large bowl or container.
8. 8
   Ladle the hot curds and whey into the cloth covered colander.
9. 9
   Tie the cloth into the bag and hang the cheese to drain for 1 hour.
10. 10
    Makes 1 3/4-2 lbs ricotta.