8 cups milk
4 tbsp fresh strained lemon juice
Bring milk to a boil, stirring to minimize sticking, then reduce heat, add lemon juice and stir. After ten seconds remove from heat. If curds don’t separate place on heat again adding more lemon juice if necessary. (I’ve never needed to.) Drain 1 and 1/2 hours in cheesecloth to use as a soft ricotta-like filling for lasagne or to fry with spices and tomato. You can also add herbs or spices in this stage.
For a firm curd, after hanging for 90 min you can put it in a mold or a colander, still in the cheesecloth, and place a weight on it. I will leave it for at least 3 more hours until it seems firm enough to cut into cubes and fry for sag paneer. You can marinate it in oil and turmeric before you fry it. I noticed on food tv they profiled some ladies in NY who were making “ricotta” this way although it’s not the traditional method and fancy restaurants were buying their product.