Directions

1. Add the milk to a large pot with a lid and turn the heat to medium.
2. Stir the milk constantly and bring the temperature to 85°C / 185°F.
3. Turn off the heat and add the salt. Stir until the salt has dissolved, then add the lemon juice and give it one last stir.
4. Place the lid on and let it sit for 20 minutes.
5. After 20 minutes, strain everything from the pot through some cheesecloth. Make sure you leave it for 20 minutes to get most of the whey out.
6. There you go, fresh ricotta. Hot tip: the whey makes a great brine for chicken.