Place 2 liters of milk in a plastic or glass container. Cover it with cloth and let it sit at room temperature for one day to curdle. Place the curdled milk on a fine-mesh cloth, cheesecloth, or a clean cotton cloth, tie the ends with twine, and let it drain for 12 hours. Squeeze out the whey from the ricotta to dry it well. Remove the twine. You'll have about 300g of ricotta.
Place 2 liters of milk in a plastic or glass container. Cover it with cloth and let it sit at room temperature for one day to curdle. Place the curdled milk on a fine-mesh cloth, cheesecloth, or a clean cotton cloth, tie the ends with twine, and let it drain for 12 hours. Squeeze out the whey from the ricotta to dry it well. Remove the twine. You'll have about 300g of ricotta.
