Ricotta Cheese

Ingredients:
Citric Acid 4 tsp.
Water 8 fl. oz.
Whole Milk 4 gal.
Salt 8 tsp.
Directions:
1. Dissolve the citric acid in the water
2. Heat the milk, citric acid solution and salt to 185F stirring often to prevent scorching. Skim away the scum as it rises to the surface
3. When the milk reaches 185F turn off the heat and allow the milk to set for 10 minutes
4. Pour the curd into a damp cheesecloth lined colander or a cheesecloth or muslin bag set over a bowl and refrigerate for at least 1 hr. and up to 3 hours to drain.
5. Serve immediately to a storage container, cover, refrigerate for up to 1 week