This was shared by Lynda on AOL.

Homemade Ricotta

1 gallon whole milk
1/4 cup lemon juice
kosher or sea salt

Heat milk with lemon juice in a stainless steel or other nonreactive pot over medium-low heat only until the curds separate from the whey. DO NOT let the milk scorch.

Line a colander with 3 layers of cheesecloth. Pour mixture into a colander. Bring the ends of the cheesecloth together and tie them securely with kitchen twine. Tie twine to a wooden spoon handle. Rest the spoon with the cheesecloth over a deep bowl. Depending on the consistency you desire, allow the bag to hang for 2 to 3 hours in the refrigerator. The longer you leave it, the stiffer the curds will become.

When it's ready, unmold the cheese. Season with salt & store in an airtight container in the refrigerator for 3 days. You might also season the ricotta with minced chives or green garlic, cracked black pepper, and a little olive oil. Makes about 2 cups (1/2 pound)

Cuisine:
"Italian"
Source:
"The Rose Pistola Cookbook"
Yield:
"2 cups"

Per Serving (excluding unknown items): 2414 Calories; 130g Fat (48.1% calories from fat); 129g Protein; 187g Carbohydrate; trace Dietary Fiber; 531mg Cholesterol; 1914mg Sodium. Exchanges: 1/2 Fruit; 15 1/2 Non-Fat Milk; 23 1/2 Fat.

Lynda's Notes:
It's so easy to make whole-milk ricotta cheese in just a few hours. When the cheese is ready, simply unmold from the cheese cloth, sprinkle with a little salt, & store, covered, in the refrigerator until you are ready to serve it. Try it on pizzas, or toast with jam.

Pam