1. Clean and sanitize all equipment.
2. In stock pot, pour 1 gallon of milk, then add citric acid and salt while stirring.
3. Heat milk up to 195°F/90°C continue stirring often to evenly distribute heat.
4. Once the curds and whey separate, turn of the heat and let sit for 5 minutes.
5. Set colander in sink and line it with cheese cloth. Ladle the curds gently onto the cheese cloth.
6. Pull all four corners of cheese cloth together to create a sac for curds to hang and drain in. Using string or tie the edges of cloth in a knot to secure the sac. Let curds hang for ½ hour or longer until desired consistency is reached.
Note: For a different presentation, try using the ricotta basket mould. Ladle curds into mould. As the whey drains, add more curds. Tapping the mould gently on a hard, clean surface will help evenly distribute curds and increase whey drainage. Repeat several times until curds are occupying most of the mould. Let drain on bamboo mat until desired consistency is reached.
7. Once you're happy with the consistency of the cheese, eat fresh, store in your refrigerator, or freeze.