Using a candy thermometer simplifies the cooking process
We have only ever made this recipe with citric acid, but 3 Tbsp of lemon juice or white vinegar can be substituted to separate the curds and whey.
Ingredients
8 cups whole milk
½ tsp salt
¾ citric acid
Directions
Line a colander with a large piece of lightly dampened cheesecloth that has been folded over itself 3-4 times. Place the colander over a 4 qt glass bowl. Set aside.
Clip a candy thermometer to the side of a large, heavy saucepan. Pour in milk and salt.
Simmer over medium heat, stirring occasionally until mixture reaches 185° F. (If you do not have a thermometer, you need to reach a stage where there is a lot of steam, little bubbles close to the edge of the pot, and the formation of a slight film. It should take about 20 minutes to get to this stage.)
Adjust heat to low and add citric acid. Slowly agitate the mixture for 2 minutes. You will notice the curds separating from the whey.
Remove from heat, cover pot, and let stand for about 20 minutes.
Carefully ladle your ricotta into the cheesecloth-lined colander. The consistency of the final product will depend on the amount of time you leave the cheese to drain. For creamy ricotta, let it sit for 3-5 minutes. For a dryer ricotta, it can sit up to 20 minutes.