Fresh Ricotta Cheese

• 1 gallon milk
• 1 teaspoon citric acid (fresh squeezed) or 12 cup lemon juice (fresh squeezed)
• 1 teaspoon salt

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

gallon milk, citric, salt

Taken from www.food.com/recipe/fresh-ricotta-cheese-512005 (may not work)