Fresh ricotta
4.2 cups whole/heavy milk 1 litre
3 tablespoons lemon juice (or white vinegar or combination)
½-¾ teaspoon salt
Line a colander with cheesecloth or if you have a ricotta basket you can use that.
In a medium saucepan heat the milk and salt until it reaches a temperature of 85C, remove the pot from the heat and add the lemon juice, stir to combine, then cover and let sit for 15-20 minutes.
With a slotted spoon carefully transfer the curds (ricotta) into the prepared colander or basket, place over a bowl to catch any liquid.
The consistency of the ricotta will depend on the amount of time you leave the ricotta to drain. I let mine sit for a couple of hours and it was creamy and perfect for us. You may want to go less time for a wetter ricotta. Use immediately or store in the fridge for later use. Enjoy!
