BRATTLEBORO — • 2 quarts whole milk – local, raw, organic if you can find it
• ½ tsp. salt
• 3 Tbsp. freshly squeezed lemon juice
• Large sieve lined with fine-mesh cheesecloth placed over a large bowl
Bring the milk and salt slowly to a boil over moderate heat. Stir to prevent scorching. When the milk begins to boil, turn down the heat to low and add the lemon juice. Stir constantly for about 2 minutes, until the mixture curdles.
Remove from heat and gently ladle the mixture into the cheesecloth. Leave to drain for at least an hour.
Gather the cheesecloth by the four corners so that the curds form a ball inside, and twist the cloth above the ball to apply a little pressure. Then gently unwrap the cloth and empty the ricotta onto a plate.
The ricotta can be refrigerated for a few hours, but I recommend eating it immediately. Get your spoon.