Simply mix your milk* and salt at medium heat, till just below boiling level, stirring occasionally. You can do this with a thermometer (boiling level is 212.3ºF/ 100ºC), or wait for it to JUST begin to boil and switch off the heat immediately.
Add the lemon juice** then leave it to rest for around 10 minutes to curdle and separate curd from the whey.
Lay a layer of cheesecloth over a sieve, draining into a large bowl. Pour the mixture over the cheesecloth and leave it to drain the excess liquid.
The longer you strain it, the drier your cheese will be. This can be anywhere between 15-60 minutes.
You can store ricotta in an airtight container in the fridge for up to a week, or within the freezer for two months (read the post for the correct way to freeze and thaw the cheese)
Video
Notes
*I decided to use full-fat (whole) unpasteurized milk. The process works best with whole milk, but can also work with 2%. Avoid using skim and non-fat milk varieties as well as UHT ( ultra-pasteurized milk), as the skim varieties don't have enough fat to separate into curds, and the UHT milk has been treated in a way that will stop it separating easily. You can use organic milk too, just make sure that it isn't UHT.** You can also use white vinegar instead of lemon juiceNote: This homemade ricotta cheese post has been updated as of June 2020 to reflect new information known, tips, etc.