Ingredients for 2 lb ricotta:
2 gal milk
2 yogurt cups with live bacteria
0.75 cup fresh-pressed lemon juice
Stir milk and yogurt together, turn heating on medium and heat until bubbles appear on the borders.
Then, turn heating off, and pour the juice over this mix (do not stir!).
Let sit for 1 hour at room temperature.
Then, put gauze folded four times into a colander, and insert the colander over a saucepan to allow the whey to drain.
Pour this warm mix into the colander, and let sit for 1 hour. Then, remove the gauze from the colander, neatly folded so as to keep the mix in the middle, tie it off at the top and hang it up over something it can drip on.
Wait for 1-2 hours until the dripping stops, and place the ready ricotta in a proper container. Keep in a refrigerator.