Ricotta is the easiest cheese to make — hands-down.  You can use all lemon juice or all vinegar.  If you use all lemon juice, it will have a lovely fruity flavor and will yield very soft curds.  If you use all vinegar, you will have a tangy flavor and will yield firmer curds.  I like combining the two.

2 quarts Whole Milk

2 tbsp Lemon Juice

1 tbsp Vinegar

1 tsp Sea Salt

In a 4 quart saucepan, mix all of the ingredients together.  Put over a low heat and watch it, stirring occasionally.  Bring to a boil, stirring frequently to ensure it doesn’t boil over for another minute.  Pull the saucepan off the heat.  The milk will be curdled.  Place a flour sack towel over a fine mesh strainer and place over a bowl.  Pour the milk mixture into the strainer.  Let the cheese drain for an hour or…