Ricotta Cheese

2 t citric acid
4 fl oz water
2 gal whole milk
4 t salt

1.Dissolve the citric acid in the water.

2.Heat the milk, citric acid solution, and salt to 185 F, stirring often to prevent scorching. Skim away scum as it rises to the surface.

3.When milk reaches 185, turn off heat and allow milk to set for 10 minutes.

4.Pour curd into a damp cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl and refrigerate for at least 1 hour and up to 3 hours to drain.

5.Serve immediately or transfer to a storage container, cover, and refrigerate for up to 1 week.

Note: 185 degrees is very important; reach 185, turn off stove for 10 minutes, then use chinois with moisten cheesecloth lined in it.
Pour cheese through it and hang to firm up.
Stir milk as heating.
We used powder citric acid.