1L of Milk (low fat preferred)
3 tablespoons of lemon juice
1/2 teaspoon of salt
*Cheese cloth 60 x 60 cm (although a new, clean Chux works) & rubber band or string
In a saucepan mix all ingredients and place on a stove on low heat. Continue to slowly stir until the milk solids separate from the whey (if you have a thermometer, it should be about 195 degrees). Once the solids have separated take off the heat and let stand for 10mins (do not stir at this point). Line a colander or large sieve with the cheese cloth and place on top of a pot or bowl, ensuring it fits securely. Slowly poor the mix through the cheese cloth. Once all mix strained, secure the cheese cloth closed with a rubber band or string and leave sit for 20-30 minutes, depending on how dry you want it. Ricotta is ready to serves immediately and can be kept for several days in the fridge.