Preparation:

Line a medium colander with four layers of cheesecloth.  Set the cheesecloth-lined colander in the sink.

Stir in the fresh lemon juice.  Simmer the milk mixture gently until curds form, usually one to two minutes.

Using a slotted spoon or mesh skimmer, transfer the curds to the prepared colander,  Let them drain for only a minute.

Transfer the ricotta to a medium bowl.   It can be served right away or covered and chilled up to two days.

More Ways to Use Ricotta Cheese

Drizzle fresh Ricotta cheese with olive oil, salt and freshly ground black pepper, and serve with slices of toasted sour dough bread.

Stir a few dollops into warm polenta or risotto before serving.

Add to soft scrambles eggs with chopped chives and chervil.

Smear on bread and then layer with prosciutto, arugula and sun-dried tomatoes.

Scatter dried cranberries (Crazins), figs and toasted hazelnuts over fresh ricotta; top with orange blossom honey for a not-too-sweet dessert.