Pour milk into a large non-reactive pot.

Add citric acid or lemon juice and salt; stir well to combine.

Heat the milk to 195 degrees Fahrenheit, stirring frequently to prevent scorching.

Observe the milk until the curds and whey separate. Then, turn off the heat.

Let the mixture sit undisturbed for 10 minutes to allow the curds to fully form.

Prepare a colander by lining it with a clean muslin dish towel or several layers of cheesecloth and place it over a large bowl or container to collect the whey.

Carefully ladle the hot curds and whey into the cloth-covered colander.

Gather the ends of the cloth and tie them into a bag, suspending the cheese to drain for 1 hour.

The ricotta cheese is ready to serve or store.