Ricotta, it's easy peasy.

Easy Peasy Ricotta

For 1 cup of ricotta cheese..
(Note: Traditionally ricotta is made from rennet and whey, this is actually more similar to queso fresco or paneer or what you will find marketed as ricotta in american grocery stores)

Ingredients

4 cups whole milk
1/2 tsp sea salt
4 tbsp. strained lemon juice

Protocol

1. Place milk and salt in a saucepan over moderate heat until the milk reaches 185˚ F. Make sure to stir the pan constantly to avoid scalding the milk or boiling it over.

2. Once the milk reaches appropriate temperature remove it from the heat, and add stir in the lemon juice. The milk will visibly separate into curds and whey.

3. Filter the curds and whey through a fine mesh strainer.