将牛奶从常温缓慢加热到82℃，保持5分钟，进行巴氏消毒。 Allow the milk to reach room temperature in a covered countainer.In a stainless steel saucepan slowly heat the milk to 82℃ and hold the heated milk for 5 minutes.
洗干净并切开柠檬，将汁挤到碗里。Cut the lemon and make the lime juice
关火后，趁热将柠檬汁倒入奶中，边搅拌边倒入，从而产生絮状物。Remove the milk from the heat and gently stir it while adding the lime juice.Continue to stir until curds form.
将牛奶倒进过滤网进行过滤 Pour the milk into the sieve.
初步过滤完成 The first seperating have finished.
把过滤后的牛奶倒进纱布上，用纱布挤干水分。Allow the liquid to seperate and drain away from the curds.Discard the whey.
将奶酪捏成形，在室内放1小时静置，然后放进冰箱里一晚上，然后就可以吃了。Allow the cheese to rest undistured for 1 hour.For a firm,dry ricotta,place it in the refrigerator and allow the cheese to drain for 4 hours or overnight.
一定要挤汁，而不是用榨汁机榨汁，榨汁机会让柠檬变成柠檬酱而不是柠檬汁。Squeeze the lime by hand rather than by juicer. Reference：On Cooking A Textbook of Culinary Fundamentals P138 ricotta cheese.