2 liters (8 ½ cups) whole, full fat milk (do not use ultra pasteurized or long-term milk)
Juice of 2 small lemons
1 teaspoon salt
On medium heat, warm the milk in a large pot to 93C/200F. The milk will get slightly thicker and may form “milk leather” on top, but give the pot a stir and turn the heat down slightly. If you do not have a thermometer, warm the milk until it’s simmering, but not boiling.
Once the milk reaches the desired temperature, remove the pot from the heat and add in the salt and lemon juice. Stir the pot once, set it aside and allow it to sit for 10 minutes. Do not (!!!) stir the pot more than once as this will break up the curds and leave you with a less creamy result.
After 10 minutes, it’s time to strain your ricotta curds from the whey. To do this, set a strainer over a bowl and line the strainer with cheesecloth. Set the bowl in your sink. Using a large slotted spoon, scoop the larger curds into the strainer and then pour the rest of the liquid through the strainer. This will help keep the amount of mess you create to a minimum. Allow your ricotta to drain for 20-25 minutes, more if you like your ricotta drier.
Now your ricotta is now ready to be eaten or stored in the refrigerator for up to a week in an airtight container. Ricotta is great on pizza, toast, in cakes, pies and in pasta.
Recipe by Thanks For The Food at https://thanksforthefood.com/homemade-ricotta-cheese/