Step 1

Place all ingredients in a 2-quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form (190 to 200°F.).

Step 2

Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don't squeeze it dry or you'll end up with dry ricotta... leave some moisture in there.

Step 3

Place your fresh ricotta cheese in an airtight container and refrigerate for up to 2 days.