Ricotta Cheese

1 tsp kosher salt

8 cups whole milk

3 Tbsp fresh lemon juice

(1/2 recipe pictured)

Heat the milk and salt to simmer over medium high heat. Add the lemon juice and as curds form (1-2 minutes) remove them to cheesecloth with a finely slotted spoon. Chill in a covered bowl for at least 3 hours.