Per'S Ricotta

Directions

1. 1
   Leave milk at room temperature for at least 8 hours or until its at room temperature
2. 2
   Pour milk into a large pot; Heat on medium heat for a few minutes, then lower to lowest heat. Heat the milk until ever so slightly warm
3. 3
   Scoop out about 1/8 cup of milk and stir in the junket powder. mix well, and add to the pot. continue to stir VERY SLOWLY.
4. 4
   Milk will start to thicken and separate. Stop stirring when you see that milk has separated and tiny bubbles (may) start to form around the rim.
5. 5
   Do not heat til hot! When the outside of the pot is feeling warm, remove from heat and put outside to cool, carrying it carefully so as not to disturb.
6. 6
   Put a tea towel over the top and keep outside until the outside of the pot is room temperature. this could be 3 or more hours, depending on outside temperature.
7. 7
   Drain cheese and liquid through a fine sieve in sink or over a bowl, then put in fridge (still in sieve) overnight to drain further.