2 qt. whole milk
1/8-1/2 tsp. salt, add salt to taste, optional
1/4 c. fresh lemon juice

Heat milk to 200 degrees in 4 quart saucepan. Stir in lemon juice. Cover. Turn heat off and let sit until solid curd forms distinct from yellowish whey (3-4 hours).

Line colander with 4 layers of fine cheesecloth. Place over bowl to catch whey. Let mixture drain until dripping stops, 1/2-1 hour.

For soft ricotta, drain 1/2 hour. For drier ricotta, drain in refrigerator for several hours. Makes 2 cups.