Step 1

Place milk in a large saucepan. Bring to the boil over high heat. Remove from heat.

Step 2

Stir in lemon juice and salt. Stand, without stirring, for 10 minutes or until milk separates into small curds.

Step 3

Set a strainer over a large bowl. Line strainer with doubled paper towel.

Step 4

Slowly pour liquid, in batches, into prepared strainer (depending on the size of your strainer, you need to wait a little for the liquid to drain before pouring more into it). Stand for 10 to 30 minutes depending on how thick you like your ricotta.

Step 5

Store strained ricotta in refrigerator for up to 1 week. Don’t throw away the strained opaque yellow liquid, this is called “whey”. You can store the whey in the fridge for up to 4 days.