2 quarts whole milk

¼ cup lemon juice

Kosher salt to your taste 

Heat the milk and lemon juice to 200 degrees (just before boiling). Remove from heat and cover. Let sit for 6 hours away from heat. Spoon curds into cheese cloth, tie a knot and slip a dowel through the knot. Place the bag of curds in a container so that the dowel allows the bag to hang inside the container. The remaining liquid will drip into the container. Set in fridge to drip and dry for 1 day. Yields about ¼ cup of ricotta cheese.

Here is a comparison of the appearance of homemade ricotta and store-bought. Flavor, texture and color are all comparable. Tonight we made homemade calzones and used our homemade ricotta. Delicious!