METHOD

• Heat whole milk and a teaspoon salt on medium high heat. Heat the milk until you have a gentle boil, that is until steam appears on the surface of the milk and it begins to bubble as shown in the video. You can use a thermometer to check when the milk reaches 90 degrees celsius. This should take about 10 minutes.

• Remove from heat and stir in freshly squeezed lemon juice or vinegar. You don't need to stir it much and you'll notice the milk will immediately begin to curdle.

• Let it sit for 10 minutes. The milk will continue to curdle and thicken as it separates from they whey. Pour the mixture into your prepared colander lined with cheese cloth or a clean chug cloth and place over a large, deep bowl to catch the whey.

• The amount of time you let it drain would depend on the texture of ricotta you are looking for. For looser, wetter ricotta that's perfect for pasta, you could let it drain for about 10 minutes. For a firmer ricotta, cover it and let it drain for 1 or 2 hours in the fridge.