Rich Ricotta

• 1/2 gallon of whole milk (never, ever ultra-pasturized)
• 1/2 teaspoon citric acid dissolved in 1/4 cup cool water
• 1/2 tsp canning salt
• 1 tablespoon heavy cream (optional)

1. Add the citric acid solution and salt to the milk and mix thoroughly.
2. Heat the milk to 185 - 195F on low-to-medium heat, stirring often to prevent scorching. Do not boil.
3. As soon as the curds and whey separate (there should be no milky whey), turn off the heat. Allow to set undisturbed for 10 minutes.
4. Line a colander with cheese cloth or muslin. Carefully ladle the curds into the covered colander. Tie the corners of the muslin into a knot and hang the bag to drain for about 20-30 minutes, or until the cheese has reached the desired consistency.
5. The cheese can be eaten immediately. For a creamier texture, add the cream at the end and mix thoroughly.
6. Store in a covered container. It should last for about 2 weeks refrigerated.