With just 4 ingredients, this homemade ricotta cheese is the perfect recipe to have in your repertoire.
Full-fat whole milk, lemon juice, kosher salt, black pepper
Place a fine mesh strainer lined with layers of cheesecloth over a large bowl. Set aside.
In a large pot or heavy bottom saucepan on the stovetop, pour in your milk, and place over medium heat until your heat reaches 185-190°F, using a thermometer, and stirring occasionally. Once it reaches your temperature, turn off the heat.
Immediately add your lemon juice and salt. Stir 3 to 4 times, just until dissolved. You should see some curds forming, and the whey being separated. With the heat still off, let the whey continue to separate, undisturbed for 15 minutes, uncovered.
Carefully drain or ladle the curds and liquid over the prepared cheesecloth and cover tightly with the cloth. Let any liquid strain out for 10 to 15 minutes, depending on your desired ricotta thickness.