Ricotta (super easy, super delicious)

This recipe was a find in a cookbook that I found on super sale - yay for Good Housekeeping and for book sales!  It's almost completely idiot-proof which is great for me!  I do tend to use full milk that we buy from a local farm for this recipe (and the kefir), but it works also with the D milk from the store! 

Ingredients (makes about 2c):

• 8c whole milk
• 1t salt
• 3T fresh lemon juice

Directions:

1. Either use a large strainer lined with cheese cloth, or a small handheld strainer and some patience (the texture was better with the cheesecloth but the cleanup was traumatic), set this close to working space.
2. In a heavy bottomed 4 quart saucepan, bring milk and salt to a boil, stirring occasionally to prevent the milk from scorching.  If using a not "heavy bottom" saucepan, stir frequently to prevent.
3. Once milk reaches rolling boil, quickly add the lemon juice then remove from heat.  Cover and let sit for 5 minutes (the milk will start to separate once the juice is added, it's normal!).
4. Using a slotted spoon (or very carefully pouring) transfer the whey into the strainer and let sit for 3 minutes to continue to drain.  Discard the whey (or use to water the plants) and you're left with some delicious cheese!!