Pour slightly sour raw milk into a large stockpot. If the raw milk is very sour or slightly clabbered, do not use as the ricotta will not turn out sweet.

Put stockpot on large burner and turn on to medium-high heat. Keep a close eye on the pot. Within 5-10 minutes, the milk will start to separate as shown in the photo. Remove pot from heat immediately. Overcooking will destroy the delicate texture of the ricotta.

Line a stainless steel colander with a fine mesh cheesecloth folded in half. Place the lined colander into another large pot and carefully pour in the warm, separated raw milk.

Let the whey drain from the ricotta cheese for 30 minutes to 1 hour. The longer you let the ricotta drain, the firmer it will be. Keep this in mind so that you achieve the desired consistency for whatever dish you plan to make with the ricotta.

Scrape out ricotta from the cheesecloth and use in a dish immediately such as lasagna or store in an airtight container in the refrigerator. It will last about a week refrigerated.