I was on the phone with my BFF the other day and said to her "I am making cheese". The phone went dead silent and then she said "you are MAKING cheese?" Yes indeed, I made cheese and it was so easy. You need all of three ingredients and a couple of hours to produce ricotta with no stabalizers, gumming agents or preservatives. It is dead simple and the outcome is delish.
9 C whole milk
1/2 t salt
3 T lemon juice or white vinegar
Add milk to a large pot and set over a high flame. Heat until the milk reaches a rolling boil, stirring occassionally to prevent scorching. When the milk reaches a boil, take it off the heat and add lemon juice. Stir to combine. Let the mix sit for two minutes. Stir to seperate the curds from the whey (you will see it happening as you stir).
Pour the mixture into a strainer that has been lined with three layers of cheese cloth or a fine cotton tea towel which has been set over a large bowl. Cover the cheese and let strain for one hour. If the cheese is still too wet, wring gently inside the cheese cloth/tea towel. Discard whey. Place cheese in a storage container and refrigerate.