WHOLE MILK RICOTTA
1 gallon whole milk, pasteurized or raw
1 teaspoon citric acid
1 teaspoon salt
In a large stockpot, combine milk, acid and salt. Heat to 185 to 195 degrees, stirring often. Do not boil.
As soon as the curds and whey separate, turn off the heat. The whey should look somewhat clear rather than milky. Let sit for 10 minutes. Line a colander with cheese cloth and place in a large bowl. Ladle the curds into the cloth. Tie the corners of the cloth together and hang for 20 to 30 minutes.
You can hang the cloth from a knob on a kitchen cabinet or use a wooden spoon through the knot to hang over a deep container.
Eat immediately or refrigerate for up to two weeks.
Makes 3 to 4 cups (11/2 to 2 pounds).
As a parting shot, and reminder to go to Five Leaves, my favorite part of the decor was the bathroom door which though baffling at first approach, turns out to be a recycled boiler door.