QUICK RICOTTA inspired by the Edible Schoolyard
Pour milk into a non-reactive saucepan. Add a pinch of sea salt. Bring milk to a boil, stirring occasionally to prevent the milk from scalding. When the milk comes to a boil, remove the pan from the heat, add the lemon juice, and stir very gently until curdles begin to separate (this should take less than a minute). Let the milk mixture sit in the pan for 5 minutes.
Finally pour your milky mixture through a cheesecloth stretched over the top of a bowl.
That's it. Ricotta done!