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 overnight. The longer you let it drain the thicker the ricotta. There you go! Combine herbs, honey, pepper or other spices into the ricotta if you desire. Give the leftover whey to your poultry or hogs.