Homemade Ricotta - a pledge

Easy, easy, easy.

1. Empty 1/2 gallon whole milk into saucepan
2. Add dash of salt
3. Bring to boil - stir occasionally
4. Add 3T lemon juice
5. Simmer two minutes until curdled
6. Pour into cheesecloth-lined strainer
7. Drain for one hour
8. Devour or keep in fridge for a couple of days

I followed these steps last night and added the fresh cheesy goodness to a lasagna.

I will not buy ricotta from this day forth.