Makes 1½ cups (300g)
1.5 litres organic full-cream milk
with no additives (pure milk)
¼ cup lemon juice
1 tsp salt
1 Sterilise all the equipment you are going to use in boiling water. Pour milk into a large, heavy-based saucepan and place over medium heat. Bring milk to a simmer. Add lemon juice and salt. Continue to simmer for 10 minutes, gently stirring often with a slotted spoon.
2 Line a large, fine sieve with muslin and put over a large bowl. Gently pour milk into sieve. As bowl fills up with whey, discard. Stand sieve over bowl until all whey has separated from ricotta and cheese becomes drier. When quite dry transfer to a sterilised container and refrigerate for up to 3 days.
Note: if you need more ricotta, don’t simply double the ingredients. You will need to make another batch – use two saucepans on the stove at the same time.