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Line a colander with cheesecloth (2-3) layers and place in a clean sink.
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Combine the lemon juice and vinegar in a small bowl and set aside.
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Heat milk and salt in a heavy bottom pot over medium-heat, stirring until 185 degrees is reached.
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Remove from the heat, and slowly stir in the vinegar mixture until thoroughly mixed and it begins to curdle around 15 seconds.
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Let it sit for 5-10 minutes, until mixture is fully separated into solids and whey is clear.
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If the mixture has not curdled add an additional tablespoon, until separated.
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Gently pour into the colander.
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Let sit until whey has drained from the edges leaving the center moist.
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Place in a bowl and break up the curds and stir in the small amount of whey.
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Refrigerate ricotta until cold about 1-2 hours.
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Can be refrigerated up to 5 days.