Pour a half gallon of milk into a Dutch oven or heavy bottomed pan and slowly cook over medium heat.

Once your milk reaches 185° or begins to foam and bubble on the edges remove from the heat source.

Pour in lemon juice, lime juice or white vinegar to create an acidic environment. (I prefer white vinegar as it adds no flavor to the ricotta cheese)

Rest your milk for 5 minutes and allow curds to form. You should see curds and whey separating.

Strain your curds through a cheese cloth lined colander or a small holed colander. You will be left with curds (ricotta) and whey.

Store ricotta in a sealed container and refrigerate for up to one week.