Pour the milk into a 4-quart pot and cook it over medium heat until it reaches 200°F. Using an instant read thermometer, watch the temperature rise steadily to 200°F. Remove the milk from the fire if it begins to boil since it will become frothy and start to steam.

Add salt and lemon juice: Take the milk from the stove. Salt and lemon juice (or vinegar, or citric acid) should be added. Gently blend by stirring.

Allow the milk to sit for 10 minutes: Allow the milk to sit in the pot unattended for 10 minutes. Dip your slotted spoon into the mixture after this time to see if the milk has split into clumps of milky white curds and thin, watery, yellow whey. Add another tablespoon of lemon juice or vinegar and wait a few more minutes if you still notice a lot of milk that hasn't been separated.

sift the curds: Over a bowl, place a strainer that is lined with cheese cloth. With a slotted spoon, remove the large curds from the pot and place them in the sieve. Through the sieve, pour the remaining curds and whey.

Ricotta should drain for 10 to 60 minutes, depending on how wet or dry you like your ricotta. Drain the curds for 10 to 60 minutes. Before using or storing the ricotta, you can also whisk some of the whey back in if it gets too dry.

Utilize or keep the ricotta: Fresh ricotta can be consumed right once or kept chilled for up to a week in an airtight container.