Making farmer's cheese (small curd ricotta)

I cannot believe how easy this was.  I will never buy this kind of cheese again.  Here is the process. 

First I sterilized everything I was using with boiling water

Then I poured a half gallon of whole milk into the pot and started to heat it up to 203 degrees stirring constantly.  I also added a tspn of sea salt. 

A little higher than intended, this took hardly any time at all!

Removed it from the heat and immediately stirred in a 1/4 cup of room temp water that I had dissolved a tspn of citric acid in. 

Started curdling

Let it cool for 40 minutes

draining the rest of the liquid

Finished product!