Homemade Ricotta Cheese Ingredients: 4 cups (1 liter) whole milk (fresh, not ultra-pasteurized if possible) 3 tablespoons fresh lemon juice (or white vinegar as a substitute) Pinch of salt (optional, to taste) Instructions: Heat the Milk: Pour the milk into a large pot. Place over low heat and warm gently, stirring occasionally to prevent scorching. Heat until it reaches 185–194°F (85–90°C)—you’ll see a fine foam forming along the edges. Add Acid & Salt: Remove the pot from heat. Gently stir in
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