Directions

• Fold cheesecloth in half, then rinse it, and wring as much moisture out as possible. Line a fine mesh strainer with cheesecloth, and place over a medium bowl. Combine milk and salt in a heavy bottomed pot over medium heat, stirring occasionally so milk doesn’t scorch. Heat until milk is between 180 and 190 degrees (milk will be foamy at sides and small bubbles will be present. Don’t boil!) Remove pot from heat and add lemon juice. Stir a few times then stop. Let mixture stand for 5 min. Carefully pour mixture into strainer, disturbing curds as little as possible. Drain for 5 min for moist and creamy Ricotta, and longer if you prefer it a little drier. Allow to cool to room temp, then refrigerate. It will keep covered in the refrigerator for up to a week.