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| Ricotta from 1 Quart of Milk |
It's so delicious, sometimes it's difficult to resist eating it all before you make your pasta dish. All you need is milk, salt and citric acid (or lemon juice.)
I used a quart of milk, 1/2 tsp salt and 1/2 tsp of citric acid for this batch. (Decrease amount of citric acid/salt for creamier texture.)
Heat milk, salt and citric acid in a non-reactive pot (stainless steel is good.) Keep just under a boil, until you see the milk begin to separate into curds. Remove from heat. Cool for around 15 minutes, then drain through a tea towel over a bowl. Let it drip for a while.
Keep the whey for soups or stews. Or, serve to your critters.
post script: I made a second batch using cider vinegar instead of citric acid and found the consistency to be much creamier.
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