Whole milk ricotta cheese

4tsp citric acid
8 oz water
4gal whole milk
8 tsp salt

1. Dissolve citric acid in water

2. Heat milk, citric acid, and salt to 185 f stirring often to prevent scorching

3. When milk reaches 185f turn off heat and allow milk to set

4. Pour curd into damp cheesecloth lined colander set over bowl and refrigerate for at least an hour up to 3 hours

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