Step 1

In a large sauce pot, combine the whole milk and salt. Heat, over medium heat until, stirring occasionally, until the temperature of the of the milk reaches 185-190 degrees on a cooking thermometer, about 20 minutes.

Step 2

Remove the milk from the heat and stir in the vinegar and lemon juice. Let stand for 20 minutes.

Step 3

Line a colander with 2 layers of cheesecloth (or use fine mesh sieve instead) and set it over a large bowl. Ladle the curds into the lined colander and let drain for five minutes. Carefully gather the cheese in the cheesecloth and squeeze out some of excess moisture until you reach desired consistency.

Step 4

You can use the ricotta immediately or refrigerate in an airtight container for up to a week.