2 pints whole milk
1/2 tsp salt
3tbsp fresh lemon juice
Pour the milk into a large saucepan and add the salt. Place over a medium heat. Gradually bring the milk up to a temperature of 85C.
Reduce the heat and add the lemon juice. Stir for approximately 2 minutes. You will see the curds and weigh developing. Turn the heat off and place a lid over the pan. Leave for a further 20 minutes.
Dampen a cheese cloth and fold over into 4. Place this into a colander or sieve, and position over a large mixing bowl.
Separate the curds and whey by carefully ladling the mix into the sieve. Leave to drain. The longer you leave it to strain the firmer the ricotta.
Refrigerate as soon as possible. The ricotta will keep for up two days in the fridge.