Heat milk to 34C.
Remove from stove and add rennet. Mix well.
Cover with lid and set aside for 30 minutes or until set.
Insert a knife to see whether a clean break is formed.
When removed the knife should come out clean with out any cheese sticking to it.
Now with the help of a knife cut the cheese into one cm squares. Make sure the knife goes deep inside the pan.
Let it sit for 15 minutes covered.
Now stir the cheese with a slotted spoon until the cheese breaks down. Now again cover and leave it for 15 minutes.
Now heat the pan to increase temperature to 38C.
Again cover and set aside 30 minutes. The cheese will let out more whey.
Line a sieve with a cotton fabric and pour the cheese mixture into it. Place a bowl below to catch the whey. Do not discard whey. We need it to cook the cheese and to make brine.
Let the whey drain for 30 minutes.
Now fold the cloth to form a cube of cheese, place a heavy object on top and set it aside for 30 minutes. The remaining whey will be drained and the cheese will become solid.
Now slice the cube into 4 equal portions.
Add salt to the whey and bring it to simmer.
Drop the cubes into it. At first they will immerse in whey. But after 15 minutes they will start floating.
Let them cook for a further 15 minutes on low flame.
Now switch off flame and let the cheese float in whey for 15 more minutes.
Remove the cubes from whey and place on a tray and allow them to cool.
Drain the whey through a sieve to remove the ricotta cheese floating in it. Again do not discard the whey.
Allow the whey and cheese to cool completely.
In a jar pour some whey and add the cubes.
Pour more whey to cover the cheese cubes.
Cover and refrigerate until use.
The ricotta and be had as it is with a slight sprinkling of pepper.
