Homemade Ricotta with Lemon and Basil

Yields 3-4 cups of ricotta.

In a large Dutch oven or deep pot, heat milk and salt to 185ºF, stirring frequently to avoid scalding. Remove from heat and pour in lemon juice. Let sit for 25 minutes while curds separate and form. Do not disturb.

Line a large colander or strainer with a double layer of cheese cloth, placing them over a deep bowl. Slowly pour cheese mixture into the strainer lined with cheesecloth and allow to drain, about 10-15 minutes or until the liquid no longer strains freely.

Place in a large bowl. Fold in minced basil, lemon zest, and pepper if desired. Do not mix too much, just enough to incorporate.

Place in sealed containers and let chill for two hours. Serve with garlic toast and olive oil for drizzling.