1-First, line a colander with a large piece of lightly dampened cheesecloth folded 3-4 times and place it over a bowl made of non-reactive materials. This setup helps catch the curds while letting the whey drain away smoothly. Next, in a large heavy-bottomed saucepan, heat the milk over medium heat, stirring occasionally and adding the salt to avoid any scorching—this builds the foundation for your cheese.

2-Once the milk reaches 185°F (85°C), or you see it steaming with small bubbles at the edge and a slight film forming, which takes about 20 minutes, reduce the heat to low. Then, add the lemon juice or vinegar and stir gently for 2 minutes until the curds form and separate from the whey. Remove from heat, cover, and let it sit for 20 minutes to let everything set properly.

3-Completing the Process: Carefully ladle the curds into the cheesecloth-lined colander, and let it drain based on what you want—3-5 minutes for creamy ricotta or up to 20 minutes for a firmer version. This step is where you control the texture, making it ideal for various recipes. Finally, use it right away or cover and refrigerate the leftovers for later enjoyment.