Fresh Ricotta Cheese

Makes 1 1/2 cups

Surprisingly, it takes half a gallon of milk (8 cups)to get 1 1/2 cups of fresh ricotta. For the moistest, lightest consistency, let the curds drain only as long as specified.

Ingredients:

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

Directtions:

Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.