For Ricotta made with MILK ONLY:

1. Heat the salt and milk to 185 F (It will start to look a little foamy on top.)
2. Turn off the heat, and gently stir in the acid, just a time or two around the pan. Don’t over stir or it will break the curds. The curds should form almost immediately.
3. Without stirring, let the curds rest, untouched for 20 minutes.
4. During this time, keep the temperature at about 185 degrees It can go down to 175 F or up to 190 F, but try to keep it in that range. I just take a look at the thermometer every so often and turn on the heat for just a little while until it gets in that range.
5. After the resting period, spoon out the curds and strain through a cheesecloth-lined strainer.
6. Let drain until it reaches the desired consistency.
7. For a creamy smooth ricotta, either whip by hand or process in a food processor for a few seconds.
8. Store in a closed container in the refrigerator for up to 5 days.

For Ricotta made with MILK AND CREAM (no thermometer):

1. Bring milk, cream, and salt just up to a boil (not a full boil, more of a simmer).
2. Turn off the heat and gently stir in the lemon juice, just a time or two around the pan. The curds should form pretty quickly. After they start forming, don’t stir, it may break apart the delicate curds.
3. Let the curds rest for about 20 minutes, then strain the curds through a large cheesecloth lined strainer.
4. Let drain until it reaches the desired consistency.
5. Store in a closed container in the refrigerator for up to 5 days.