Fresh Ricotta Cheese
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
tools: slotted spoon or fine-mesh skimmer, cheesecloth, medium colander
Line a medium colander with four layers of cheesecloth. Set the cheesecloth-lined colander in the sink.
Bring the whole milk and salt to a simmer in a large, heavy-duty saucepan over medium-high heat.
Stir in the fresh lemon juice. Simmer the milk mixture gently until curds form, usually one to two minutes.
Using a slotted spoon or mesh skimmer, transfer the curds to the prepared colander. Let them drain for only a minute.
Transfer the ricotta to a medium bowl. It can be served right away, or covered and chilled up to two days