Homemade Ricotta Cheese

Adapted from The Kitchn

Ricotta (only 3 ingredients: milk, lemon juice, salt) can be frozen! Here is how to make the cheese:

Ingredients

8 cups whole milk (not UHT pasteurized)
1/3 cup freshly squeezed lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers), plus more as needed

2 teaspoons kosher salt (optional)
Cheesecloth

Instructions

1. Heat 8 cups whole milk in a 4-quart pot slowly over medium heat until 200°F. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
2. Turn off the heat. Gently stir in 1/3 cup lemon juice (or 1/2 teaspoon citric acid) and 2 teaspoons kosher salt if desired until combined.
3. Let sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip a slotted spoon into the mix to check. If you still see a lot of un-separated milk, stir in 1 tablespoon more lemon juice or vinegar and wait for a few minutes.
4. Fit a strainer over a large bowl and line the strainer with a double layer of cheesecloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
5. Let the ricotta drain at room temperature for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey that drips out back in before using or storing it. Fresh ricotta can be used right away or refrigerated in an airtight container for up to 1 week.