2 1/2tablespoonslemon juice (white vinegar or buttermilk)
1/2teaspoonkosher salt
Instructions
Wrap a piece of cheesecloth over a colander set over a bowl. Set aside.
Bring milk to almost boiling, around 200F.
Using a wooden spoon, stir in lemon juice and salt—it will start curdling. Turn off the heat and set aside for it to thicken for 10 minutes. Transfer ricotta to the cheesecloth-lined bowl.