Ricotta

1 gallon whole milk
1 tsp. citric acid dissolved in 1/4 c. cool water
1 tsp. cheese salt
1-2 Tbsp. heavy cream

Combine the milk, citric acid solution, and salt in a large pot.  Mix thoroughly.

Directly heat the milk to 185-195 degrees Fahrenheit (do not boil!).  Stir often to prevent scorching.

As soon as the curds and whey begin to separate (make sure there is no milky whey), turn off the heat.  Allow to set, undisturbed, for 10 minutes.

Line a colander with butter muslin.  Carefully ladle the curds into the colander.  Tie the corners of the muslin into a knot and hang the bag to drain for 20-30 minutes or until the cheese has reached the desired consistency.

For a creamier consistency, add the cream and mix thoroughly.

Store in a covered container in the fridge for 1-2 weeks.

Yields 1.5 - 2 pounds