Fresh Ricotta Cheese

By ltrodrigu

Ingredients

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

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours.

Can be made 2 days ahead. Keep chilled.