Easy Whole-Milk Ricotta Cheese

  • 8 cups whole milk
  • 1 teaspoon salt
  • 3 tablespoons fresh lemon juice

Line a colander with layers of cheesecloth; set aside. Bring milk and salt to a simmer (about 190-200°F) in a heavy bottomed, large saucepan over medium-high heat. Stir in the lemon juice. Let simmer until curds form, 1 to 2 minutes. Using finely slotted spoon or skimmer, scoop curds from pot and transfer to your cheesecloth-lined colander. Let the mixture drain for 20 minutes (curds will still be a little wet). Transfer the curds to a medium bowl. Cover and chill until cold, about 3 hours. *It takes half a gallon of milk to get 1 1/2 cups of fresh ricotta