HOMEMADE RICOTTA CHEESE

1 GALLON WHOLE MILK
1/4 CUP FRESH LEMON JUICE (1 LARGE LEMON)
2 TSP. KOSHER SALT OR SEA SALT
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HEAT MILK & SALT IN LARGE POT UNTIL IT REACHES
 200 DEGREES
DO NOT LET IT BEGIN TO BUBBLE
STIR MILK OFTEN TO KEEP IT FROM STICKING TO THE BOTTOM
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ONCE TEMPERATURE REACHES 200 DEGREES ADD THE LEMON JUICE
YOU WILL IMMEDIATELY SEE THE MILK BEGIN TO CURDLE
STIR CONTINUOUSLY FOR 10 MINUTES
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DO NOT BE CONCERNED IF YOU SEE A LARGE AMOUNT OF EXCESS LIQUID
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AFTER 10 MINUTES POUR THE POT OF LIQUID AND CURDS INTO A COLANDER IN THE SINK
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LET SIT FOR 1 FULL HOUR TO DRAIN COMPLETELY AND COOL
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PLACE IN A COVERED CONTAINER AND REFRIGERATE FOR 24 HOURS
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RICOTTA WILL KEEP EASILY FOR A WEEK TO 10 DAYS.

**NOTE**

YOU CAN SUBSTITUTE THE LEMON JUST FOR AN EQUAL AMOUNT OF WHITE WINE VINEGAR
THE VINEGAR IS MORE TRADITIONAL
BUT USING THE LEMON GIVES IT JUST A SUBTLE DIFFERENCE
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IF YOUR COLANDER HAS REALLY LARGE HOLES,  LINE THE COLANDER WITH FINE CHEESE CLOTH FOR  DRAINING

ENJOY!!