Homemade Ricotta Cheese
1 gallon of whole milk
5. Either use a skimmer to remove the curds to the cheesecloth, or just pour the entire contents of the pan over the cheesecloth and colander, letting the whey fall through. Then wrap the sides of the cheesecloth around the curds. You can tie them to the facet and let them hang, or leave them in the colander to drain. You can also tie the ends around a wooden spoon and let it drain over a bowl.
6. Season with salt, pepper, chives, parsley or other herbs. Or drizzle with olive oil on warm toasted bread. The cheese will keep in the refrigerator for 2 or 3 days.